- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/30/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling in disrepair. Water damage tiles. Side alcove in kitchen. **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand sink near stock pots. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line. Putty in between gaskets of reach in cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to cook line. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/5/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Soybean oil. **Warning**
- Basic - Ceiling in disrepair. Water damage tiles. Side alcove in kitchen. **Warning**
- Basic - Clean-out cap missing from plumbing line. Outside facility, near entrance door. **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Waste cap is removed from sewer blow out, causing build up of standing water on ground outside facility. **Warning**
- Basic - Floor area(s) covered with standing water. Near ice machine and side alcove. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored in a location that is exposed to dust. Container of cashew and peanuts uncovered in dry storage **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand sink near stock pots. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line. Putty in between gaskets of reach in cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to cook line. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Through out kitchen. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to storage atea in kitchen. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/28/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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1/3/2014 | Complaint Full | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen. Cups. **Warning**
- Basic - Case/container of food stored on floor in dry storage area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Employee plating bread with bare hands. Establishment has no approved Alternative Operating Procedure. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. raw shell eggs over tomatoes. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon stored in front hand sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation area. Wall at the back of cookline. Must be reinstalled in the same location where removed or large sink on adjoining wall, used as prep sink, must be designated as a hand sink to replace the one that was removed. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometers not capable of checking cold food temperatures. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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1/2/2014 | Complaint Full | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not capable maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Open top cooler. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Walk-in cooler not capable maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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12/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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