MEZBAAN TANDOORI Inspection – June 18, 2024

High Priority 3

#7High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw eggs over cooked plant foods,reach in cooler

#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. – spray cleanser stored over sanitizing bay of three compartment sink **Corrected On-Site**

Corrected On-Site

Intermediate 4

#10Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. – kitchen hand sink blocked by buckets

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**

Corrected On-Site

#12Intermediate31B-03-4

Intermediate – No soap provided at handwash sink in kitchen. **Corrected On-Site**

Corrected On-Site

#13Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle provided to dispense food. – sugar

#2Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. – in reach in cooler

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#4Basic08B-38-4

Basic – Food stored on floor. – boxed oil jug

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. – oven

#6Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up. Spoons at cookline

Florida Food Watch