Deerfield Beach Restaurant Inspections “Dirty In Deerfield” Taj Fine Indian Cuisine Closed By State!


Deerfield-News.com -Deerfield Beach,Fl-Recent State of Florida restaurant inspections leave Taj Fine Indian Cuisine with bad inspections and closure.Below are inspections and reinspections after the facility was ordered closed.Taj you can and should do way better,Deerfield Beach residents and tourists deserve it, what a bad report.

Licensee

Name: TAJ FINE INDIAN CUISINE License Number: SEA1616478
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 201 SE 15 TER STE 101
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/13/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 5 16
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-16-4 Basic – Accumulation of food debris/soil residue on soap dispenser at cook line. Can opener stand soiled.
23-06-4 Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout cook line, prep area , dishwashing area and dry storage area soiled. Garbage cans heavily soiled. Bottom shelving on tables at cook line heavily soiled. Exterior of Continental cooler at cook line soiled. **Repeat Violation**
23-03-4 Basic – Build-up of grease on nonfood-contact surface. Between kitchen equipment at cook line.
08B-45-4 Basic – Case/container/bag of food stored on floor in walk-in cooler. Sauces and onions.
24-06-4 Basic – Clean utensils or equipment stored in dirty shelving at cook line. Knives on dirty shelf at cook line.
24-07-4 Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean Paddles stored in dish machine detergent bucket.
35A-03-4 Basic – Dead roaches on premises. Observed approximately 3 dead roaches in E Series cooler, 2 dead roaches by walkin cooler, 1 dead roach by rice cooker, 3 dead roaches in Walkin cooler, 3 dead roaches by dishwasher, 1 dead roach by 3 compartment sink, 1 dead roach by handwash sink near cookline, 9 dead roaches in dry storage room, and 1 dead roach in non working cooler near back door. **Repeat Violation**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cigarettes on shelving above prep cooler.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint, employee put a hair net. **Corrected On-Site**
36-73-4 Basic – Floor soiled/has accumulation of debris in cook line, prep area , dry storage and dishwashing area.
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment
16-48-4 Basic – Old food stuck to clean dishware/utensils.
08B-14-4 Basic – Stored food not covered in walk-in cooler . Peeled onions, lamb , beef, cooked veggies and cheese. **Repeat Violation**
36-26-4 Basic – Wall soiled with accumulated black debris in dishwashing area.
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cook line area, and by hand wash sink near cook line.
12A-25-4 High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then touched cutting board without washing hands first.
09-01-4 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. Establishment has no approved Alternative Operating Procedure. Cook Cutting bread with bare hands.
03D-05-4 High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chicken 49-52° F and chicken 55-57° F both Cooling overnight at M3 Turbo Air cooler in prep area in large covered plastic containers. Food discarded. See Stop sale.
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches by E series cooler, 6 live roaches by table near kitchen entry, 6 live roaches by rice cooker, 4 live roaches by plate storage, 4 live roaches on gaskets in E series cooler, 7 live roaches on gaskets at Walkin cooler, 2 live roaches inside pigeon pea container by cookline, 1 live roach by 3 compartment sink, 2 live roaches at M3 Turbo Air Cooler, 1 live roach at non working cooler by back door, and 2 live roaches by Turbo Air cooler at cookline.
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chicken 49-52° F and chicken 55-57° F both Cooling overnight at M3 Turbo Air cooler in prep area in large covered plastic containers. Food discarded.
11-07-4 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. **Repeat Violation**
22-05-4 Intermediate – Cutting boards stained/soiled at cook line. **Repeat Violation**
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. Interior of coolers soiled throughout, at M3 Turbo Air, at unused cooler by backdoor, at unused cooler at cook line, at prep cooler at cook line and at Eseries cooler in storage area.
53B-05-5 Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-18-4 Intermediate – Soil residue in food storage containers.

Licensee
Name: TAJ FINE INDIAN CUISINE License Number: SEA1616478
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 201 SE 15 TER STE 101
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/14/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
1 4 8
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-16-4 Basic – – From inspection on 2017-06-13: Basic – Accumulation of food debris/soil residue on soap dispenser at cook line. Can opener stand soiled. – From follow-up inspection on 2017-06-14: **Time Extended**
23-06-4 Basic – – From inspection on 2017-06-13: Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout cook line, prep area , dishwashing area and dry storage area soiled. Garbage cans heavily soiled. Bottom shelving on tables at cook line heavily soiled. Exterior of Continental cooler at cook line soiled. **Repeat Violation** – From follow-up inspection on 2017-06-14: **Time Extended**
23-03-4 Basic – – From inspection on 2017-06-13: Basic – Build-up of grease on nonfood-contact surface. Between kitchen equipment at cook line. – From follow-up inspection on 2017-06-14: Build up between equipment. **Time Extended**
24-06-4 Basic – – From inspection on 2017-06-13: Basic – Clean utensils or equipment stored in dirty shelving at cook line. Knives on dirty shelf at cook line. – From follow-up inspection on 2017-06-14: **Time Extended**
35A-03-4 Basic – – From inspection on 2017-06-13: Basic – Dead roaches on premises. Observed approximately 3 dead roaches in E Series cooler, 2 dead roaches by walkin cooler, 1 dead roach by rice cooker, 3 dead roaches in Walkin cooler, 3 dead roaches by dishwasher, 1 dead roach by 3 compartment sink, 1 dead roach by handwash sink near cookline, 9 dead roaches in dry storage room, and 1 dead roach in non working cooler near back door. **Repeat Violation** – From follow-up inspection on 2017-06-14: Observed approximately 14 dead roaches by table near kitchen entry way, 1 dead roach under dishwasher, 4 dead roaches under 3 compartment sink, 1 dead roach by Roper Cooler , 1 dead roach inside walk in cooler and 1 dead roach in dry storage hallway. **Time Extended**
36-73-4 Basic – – From inspection on 2017-06-13: Basic – Floor soiled/has accumulation of debris in cook line, prep area , dry storage and dishwashing area. – From follow-up inspection on 2017-06-14: **Time Extended**
36-26-4 Basic – – From inspection on 2017-06-13: Basic – Wall soiled with accumulated black debris in dishwashing area. – From follow-up inspection on 2017-06-14: **Time Extended**
36-27-5 Basic – – From inspection on 2017-06-13: Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cook line area, and by hand wash sink near cook line. – From follow-up inspection on 2017-06-14: **Time Extended**
35A-05-4 High Priority – – From inspection on 2017-06-13: High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches by E series cooler, 6 live roaches by table near kitchen entry, 6 live roaches by rice cooker, 4 live roaches by plate storage, 4 live roaches on gaskets in E series cooler, 7 live roaches on gaskets at Walkin cooler, 2 live roaches inside pigeon pea container by cookline, 1 live roach by 3 compartment sink, 2 live roaches at M3 Turbo Air Cooler, 1 live roach at non working cooler by back door, and 2 live roaches by Turbo Air cooler at cookline. – From follow-up inspection on 2017-06-14: Observed approximately 2 live roaches in Continental cooler at cook line, 1 live roach in unused cooler by back door, and 1 live roach on gasket at walk in cooler. **Time Extended**
11-07-4 Intermediate – – From inspection on 2017-06-13: 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. **Repeat Violation** – From follow-up inspection on 2017-06-14: **Time Extended**
22-05-4 Intermediate – – From inspection on 2017-06-13: Intermediate – Cutting boards stained/soiled at cook line. **Repeat Violation** – From follow-up inspection on 2017-06-14: **Time Extended**
53B-05-5 Intermediate – – From inspection on 2017-06-13: Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. – From follow-up inspection on 2017-06-14: **Time Extended**
22-18-4 Intermediate – – From inspection on 2017-06-13: Intermediate – Soil residue in food storage containers. – From follow-up inspection on 2017-06-14: Soil residue in food containers. **Time Extended**

Licensee
Name: TAJ FINE INDIAN CUISINE License Number: SEA1616478
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 201 SE 15 TER STE 101
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/14/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
0 2 2
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-06-4 Basic – – From inspection on 2017-06-13: Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout cook line, prep area , dishwashing area and dry storage area soiled. Garbage cans heavily soiled. Bottom shelving on tables at cook line heavily soiled. Exterior of Continental cooler at cook line soiled. **Repeat Violation** – From follow-up inspection on 2017-06-14: **Time Extended** – From follow-up inspection on 2017-06-14: Garbage can soiled.**Time Extended** **Time Extended**
36-26-4 Basic – – From inspection on 2017-06-13: Basic – Wall soiled with accumulated black debris in dishwashing area. – From follow-up inspection on 2017-06-14: **Time Extended** – From follow-up inspection on 2017-06-14: **Time Extended**
22-05-4 Intermediate – – From inspection on 2017-06-13: Intermediate – Cutting boards stained/soiled at cook line. **Repeat Violation** – From follow-up inspection on 2017-06-14: **Time Extended** – From follow-up inspection on 2017-06-14: **Time Extended**
53B-05-5 Intermediate – – From inspection on 2017-06-13: Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. – From follow-up inspection on 2017-06-14: **Time Extended** – From follow-up inspection on 2017-06-14: **Time Extended**

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