Taj Fine Indian Cuisine, 201 Se 15 Ter Ste 101, Deerfield Beach, FL - Restaurant inspection findings and violations



Business Info

Name: TAJ FINE INDIAN CUISINE
Type: Permanent Food Service
Address: 201 Se 15 Ter Ste 101, Deerfield Beach, FL 33441
License #: 1616478
Total inspections: 17
Last inspection: 08/11/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. At dal (lentil) container.
  • Basic - Equipment in poor repair. Rusted bottom shelving on prep table in rear prep area.
  • Basic - Food stored on floor. Ginger at walkin cooler.
  • Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in servers station **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler. Chicken, prepped veggies, cooked veggies
  • High Priority - Employee touched face then engaged in food preparation and handled clean equipment without washing hands. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with single-service items. Rust Stop next to takeout cups in shelving above rice cooker. **Corrected On-Site**
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. E Series freezer
  • Intermediate - No soap provided at handwash sink. Front counter area.
08/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under steamer at cookline.
  • Basic - Clean utensils or equipment stored in dirty container. Knives in dirty container near microwave at cookline.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Interior of microwave soiled with encrusted food debris. At cookline and server's station.
  • Basic - Nonfood-contact equipment in poor repair. Bottom shelf rusted on prep table where can opener is located in rear prep area. Rusted exterior on E series freezer near servers station. Exterior of walkin cooler rusted.
  • Basic - Soiled reach-in cooler gaskets. At Roper cooler in servers station.
  • Basic - Stored food not covered in walk-in cooler. Chicken, cooked potatoes, cooked lentils, prepped onions, spinach and cooked beef.
  • Basic - Wall in disrepair. Behind dishwasher, peeling
  • Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.
  • Basic - Working containers of food removed from original container not identified by common name. Salt and pepper containers in servers station.
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored above raw beef at E Series freezer near servers station. Repeat Violation**
  • High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No SNEEZEGUARD protection provided in dessert station in buffet area. **Repeat Violation**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Roper cooler.
  • Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees engaged in food preparation or handling observed. Manager came in at end of inspection. Corrected On-Site** **Corrected On-Site** **Repeat Violation**
  • Intermediate - Reach-in cooler shelves soiled with food debris. At M3 Turbo air cooler in rear prep area.
6/5/2014Complaint FullInspection Completed - No Further Action
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Glasses and watch on top of Thi seeds. **Corrected On-Site**
  • Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler. Prepped veggies, peeled onions, chicken and soup.
  • Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw lamb stored under raw chicken at reach in freezer near servers station.
  • High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At dessert station. **Repeat Violation**
  • High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
5/12/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
5/9/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Soiled reach-in cooler gaskets. Cookline cooler and FRIGIDAIRE freezer in servers station.
  • Basic - Stored food not covered in walk-in cooler. Chicken , beef, cooked garbanzo beans, prepped veggies.,cooked veggies.
  • Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.
  • High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dessert station lacks SNEEZEGUARD protection.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
9/11/2013Routine - FoodCall Back - Complied
  • Basic - Accumulation of food debris/soil residue on handwash sink. Cookline area.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler. Sauces and potatoes .
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Glasses and watch in clean utensil storage shelving.
  • Basic - Equipment in poor repair. Can opener stand rusted.
  • Basic - Floor soiled/has accumulation of debris. At walkin cooler.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at cookline.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler.
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • Basic - Soil residue build-up on nonfood-contact surface. On door handle to walkin cooler.
  • Basic - Soiled reach-in cooler gaskets. Cookline cooler and FRIGIDAIRE freezer in servers station.
  • Basic - Stored food not covered in walk-in cooler. Chicken , beef, cooked garbanzo beans, prepped veggies.,cooked veggies.
  • Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of mushrooms stored directly on top and touching peeled onions.
  • Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.
  • Basic - Working containers of food removed from original container not identified by common name. Flour container by microwave in cookline area.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • 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. While making stuffed samosas.
  • High Priority - Food stored in ice used for drinks. Canned soda inside ice machine.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad with cut tomatoes and cole slaw at 58° F at buffet table. Foods must be discarded within 4 hours from leaving temperature control.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.dosa and potatoes at 99° F at buffet table. Increase heat to maintain 135° F. Foods must be discarded within 4 hours from leaving temperature control.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw chicken over raw beef at E-Series freezer.
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 74° F at cookline under no temperature control. Placed in cooler must discard within 4 hours from leaving temperature control.
  • High Priority - Rodent activity present as evidenced by rodent droppings found. 15 fresh and 7 dry rodent droppings inside cookline cooler at cookline.
  • High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dessert station lacks SNEEZEGUARD protection.
  • High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 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.
  • Intermediate - Cutting board(s) stained/soiled. Cookline area.
  • Intermediate - Interior and exterior of refrigerator soiled with accumulation of food residue. E-Series freezer.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ROPER cooler in servers station.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area.
  • Intermediate - No soap provided at handwash sink. Cookline area and front counter area.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken left on shelving by back door. Place in cooler.
  • Intermediate - Walk-in cooler shelves soiled with food debris.
9/10/2013Routine - FoodEmergency order recommended
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, cooked potatoes. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees, handicapped stall in ladies room.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken. **Corrected On-Site**
  • Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, handicapped stall in ladies room.
4/19/2013Routine - FoodInspection Completed - No Further Action
  • Floors not maintained smooth and durable, broken tile in front of reach in freezer.
1/9/2013Routine - FoodCall Back - Complied
  • Floors not maintained smooth and durable, broken tile in front of reach in freezer.
  • Critical - Hand wash sink lacking proper hand drying provisions, front counter.
  • Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/03/12.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, placed in reach in cooler. Corrected On Site.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, mixing cooked rice. Corrected On Site.
  • Critical - Observed food stored on floor, walk in cooler, carrots.
  • Critical - Observed unlabeled spray bottle, cleaner.
10/3/2012Routine - FoodWarning Issued
  • Critical - Hand wash sink lacking proper hand drying provisions in handicapped stall in ladiesroom and mensroom.
  • Critical - Hand wash sink lacking proper hand drying provisions, waitstation.
  • Critical - Handwashing cleanser lacking at handwashing lavatory, handicapped stall in ladiesroom.
  • Critical - Handwashing cleanser lacking at handwashing lavatory, waitstation.
  • Critical - No handwashing sign provided at a handsink used by food employees, waitstation.
  • Observed attached equipment soiled with accumulated dust, walk in cooler vent.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed nonfood-grade containers used for food storage, to go bag in reach in freezer.
4/11/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times, blocked by ice chest at bar.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline. Repeat Violation.
  • Observed nonfood-contact equipment in poor repair, e series freezer, rusty.
  • Observed nonfood-grade containers used for food storage, to go bags, e series freezer.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, yogurt sauce, 50 degrees, buffet line.
  • Critical - Observed raw animal food stored over ready-to-eat food raw beef over mushroom's in walk in cooler.
  • Observed reach in freezer gaskets with moldlike substance, e series freezer.
  • Critical - Observed uncovered food in holding unit/dry storage area, several items.
11/15/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours gravy 57 degrees. Container to large.
  • Critical - Employees have not received training related to their assigned duties,dishwasher tested with improper strips. Corrected On Site.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location silverware on buffet line.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container, rice.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
  • Observed nonfood-grade containers used for food storage, shopping bags storing chicken wings in reach in freezer.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cole slaw,onion sauce and sauce on buffet line. Corrected On Site.Employee iced down.
  • Critical - Observed potentially hazardous food thawed at room temperature chicken. Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food fish over sauce in reach in freezer.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical - Working containers of food removed from original container not identified by common name, oil on cookline.
4/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef and chicken not properly separated in reachin freezer
  • Critical. Observed raw animal food stored over ready-to-eat food. observed raw fish over soups in reachin freezer
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Observed spray hose at dish sink lower than flood rim of sink.
  • Critical. Observed unlabeled spray bottle.
  • Critical. Insecticide/rodenticide use not in compliance with regulations.
9/1/2010Routine - FoodInspection Completed - No Further Action
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. Observed spray hose at dish sink lower than flood rim of sink.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical. Observed unlabeled spray bottle. Corrected On Site.
  • Critical. Insecticide/rodenticide use not in compliance with regulations.
4/13/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cooked potatoes in bainmarie Corrected On Site by moving to a working cooler. Advised to not keep any PHF in unit until repaired.
  • Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored ontop of produce in walkin cooler Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler Repeat Violation.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. raw lentil. Corrected On Site.
  • Observed employee with no hair restraint. Repeat Violation.
  • Critical. Observed interior of microwave soiled. Repeat Violation.
  • Critical. Observed interior of reach-in freezer soiled with accumulation of frozen blood in bottom .
  • Critical. Hood suppression system tag out-of-date. For reporting purposes only.
  • Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. K extinguisher
11/9/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/27/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/16/2009Routine - FoodInspection Completed - No Further Action

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1 User Review:

Annette

Added on May 13, 2016 12:00 PM
Visited on May 13, 2016 4:00 PM
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n/a
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Would you recommend TAJ FINE INDIAN CUISINE to others? Yes
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