BG TASTE OF INDIA

Name: BG TASTE OF INDIA
Address: 180 RACE TRACK RD BUILDING I, OLDSMAR, FL, 34677, US
Rating: 1.9

180 RACE TRACK RD BUILDING I

★½☆☆☆ (1.9/5)

Based on 3 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8734833

41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer, over 400ppm. Struck turned blue. Corrected to 400ppm Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soap stored in handsink. Soap was removed. Corrected On-Site

Inspection #: Visit ID: 8585467

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust accumulation in fan. Discussed with manager
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 82 F on counter under 2 hours . Manager moved butter to freezer for quick chill down . Reviewed with manager time as a public health control option . Second temperature 39F. - heavy cream 45 F . Manager moved to freezer . Reviewed with manager temperature monitoring of food. Second temperature 32F Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice 114 F in rice cooker cooked at 11:30 am . Manager increased heat. Reviewed with manager to monitor food temperatures to ensure equipment is not tripped when microwave and rice cooker are both in use at the same time. Rice reheated to 212F

Inspection #: Visit ID: 8356596

08B-38-4:Basic - Food ( container of oil ) stored on floor.did used with operator
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 45-47F at 11:15 am in large covered bowl in reach in cooler cooling overnight from 6:00 pm - reviewed with manager cooling procedures and methods - see stop sale
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken at 45-47F at 11:15 am in large covered bowl in reach in cooler cooling overnight from 6:00 pm - reviewed with manager cooling procedures and methods
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm quaternary - manager changed solution recheck 200 ppm quaternary Corrected On-Site