Hindu Temple of Florida

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water stored on shelf over sugar bin. Manager discarded water during time of inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lotion and phone stored over sugar bin at dry storage shelf. Manager removed lotion and phone during time of inspection. **Corrected On-Site**

Basic - Food stored on floor. Pot of mango lassi, yogurt raita, and tamarind paste stored on floor in Walk in cooler. Manager relocated raita onto shelf during time of inspection. Bag of rice stored on floor at rear kitchen exit. Manager relocated rice to an approved location during time of inspection. **Corrective Action Taken** **Repeat Violation**

Basic - Insect control device installed over food preparation area. Bug zapper located on wall over prep sink and grinder. Bug zapper located on wall by kitchen entrance over single service plates and take out containers. Manager removed all bug zappers during time of inspection. **Corrected On-Site**

Basic - Single-service articles improperly stored. Single service take out containers and plates stored in floor in service station. Manager relocated all items onto a shelf during time of inspection. **Corrected On-Site** **Repeat Violation**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee relocated single service take out containers and plates on floor then wore gloves without washing hands. Discussed with manager. Employee washed hands then wore new gloves during time of inspection. **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for tamarind rice and yogurt rice. Manager added time during time of inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes and onions 129F at 7:13pm cooked at 6pm reheated to 176F at 7:58pm, ghee 118F at 7:23pm reheated to 218F at 7:53pm **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for tamarind rice and yogurt rice in kitchen area. A plan had been provided to the manager during time of inspection.