- Basic - Bowl or other container with no handle used to dispense food. Spices
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelf
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered. Shrimp **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Cooks line
- Basic - Hole in wall. Behind prep table at end of cooks line
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Rice **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lamb **Corrected On-Site**
- Basic - Reuse of single-service articles. Spice containers reused
- Basic - Single-service articles not stored inverted or protected from contamination. On cooks line
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated dust. Near soda boxes and breaker box
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.washing items
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Make table on cooks line
- Intermediate - Soil residue in food storage containers. Holding spices
- Intermediate - Spray bottle containing toxic substance not labeled. By dish machine **Corrected On-Site**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Spices on spice rack near walk in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured. Near soda syrup boxes.
- Basic - Food debris accumulated on kitchen floor. Behind and under cooks line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Missing drain plug at dumpster.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Single-service articles not stored inverted or protected from contamination. Near cooks line, take out styrofoam boxes.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine, below soda machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Fried vegetables, mixed vegetable pakora.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Seasonings near walk in cooler
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - In-use tongs stored on oven door handle.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes, top shelf
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice container, cookline
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, cookline
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf across from three compartment sink
- Basic - Working containers of food removed from original container not identified by common name. Flour, cookline
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/2/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Rice container, cookline
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food container, cookline
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, cookline
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above dishmachine
- Basic - Floor soiled/has accumulation of debris. Throughout kitchen
- Basic - Food stored in dry storage area not covered. Seasonings near walk in cooler
- Basic - Food stored on floor. Bottle water, near cash register
- Basic - Grease accumulated under cooking equipment. Cookline
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf across from three compartment sink
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine
- Basic - Wall soiled with accumulated food debris. Cookline
- Basic - Working containers of food removed from original container not identified by common name. Flour, cookline
- Basic - High Priority - Dead roaches on premises. 1dead roach near reach in coolers
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in walk in cooler
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1/29/2013 | Complaint Full | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various cooked food in walk in cooler
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar bin
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. near walk in cooler
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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9/27/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on oven handle
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. near walk in cooler
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed dead roaches on premises. 4 dead on floor of cookline
- Critical - Observed dead roaches on premises. 4 dead under dishmachine/three compartment sink
- Observed employee with no hair restraint. cooks
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar bin
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, 45F, walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, 46F, walk in cooler
- Critical - Observed potentially hazardous food thawed at room temperature. beef, undr prep table
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler, cooked meat
- Observed wall soiled with accumulated black debris in dishwashing area. dishmachine area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various cooked food in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. sugar bin
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9/26/2012 | Food-Licensing Inspection | Warning Issued |
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