Maa Kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items wet nesting at clean dishware storage area.

Basic - Bowl or other container with no handle used to dispense food. To go containers used as scoops in dry goods, rice. Person in charge began removing. Also, multiple clean dishware items missing edges, melted. **Corrective Action Taken** **Repeat Violation**

Basic - Dead roaches on premises. Observed one dead roach behind ice machine on floor. Observed one dead roach on floor near stand up warmer. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Standing water on floor in dish pit area. Also, heavy grease accumulation on floor behind cookline.

Basic - Food stored on floor. Food items stored on floor in buckets in walk in freezer. Buckets of oil, sauce stored on floor in kitchen. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses Tongs at tandoori oven hanging from equipment, in direct contact with ground. Person in charge pulled to clean. Also utensils stored in standing water at 84F. Person in charge replaced and began reheating. **Corrective Action Taken**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under green cutting board at tandoori oven. Person in charge removed. **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink at room temperature. Person in charge turned on cold running water, began submerging. **Corrective Action Taken** **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Leak observed under far right sink at triple sink. Person in charge placed catch bucket during inspection. **Corrective Action Taken** **Repeat Violation**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal phone with gloved hands, then portion food into to go container without hand wash. Also, observed employee handle raw chicken with gloved hands, then wash gloves at hand sink, remove gloves, then return to cookline and handle clean utensils without hand wash, person in charge had both employees wash hands. **Corrective Action Taken**

High Priority - Live, small flying insects found. Observed two flying insects in bar area. Observed two flying insects in server area off of kitchen. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over breaded okra. Raw chicken stored over batters. Person in charge began rearranging. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made yesterday at room temperature overnight 64F. Recommend holding on time in the future. Also, three cans of tomato paste stored outside back door with dent along seams. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions made yesterday at room temperature overnight 64F. Recommend holding on time in the future. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Observed air freshener stored with liquor on shelf. Person in charge removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4+ food handlers on site. Manager has expired CFM expired 3.2025.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge holds ghee on time. Paper work is not filled out at time of inspection. Person in charge filled out during inspection. **Corrected On-Site**