Today a follow up inspection was conducted to assess compliance with items noted in inspection on October 5, 2015. It was observed that the facility was in compliance and all noted violations had been corrected.
No violation noted during this evaluation. | 11/02/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the back kitchen.OBSERVED UNCOVERED CONTAINERS OF FRIED PAPPAD (WAFERS), DOSA BATTER AND MOONG DOSA BATTER IN THE BOTTOM SHELF OF THE PREP TABLES . OBSERVED UNCOVERED SPICE CONTAINERS ADJACENT TO HAND WASH SINK WITH NO SPLASH GUARD.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. DISCUSSED WITH MANAGER TO COVER THE FOOD ITEMS TO PREVENT CONTAMINATION. ITEMS ADJACENT TO SINK TO BE MOVED TO ANOTHER LOCATION.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed potentially hazardous foods hot holding at improper temperatures.OBSERVED COOKED RICE HOLDING IN CONTAINER AT 99F INSIDE A MICROWAVE OVEN .
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.RICE WAS REHEATED TO 178F AND MOVED TO HOT HOLD CONTAINER.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. OBSERVED PLAIN NOODLES, VADAS, SAMOSAS, IDLIS, LENTIL SOUPS, CHANNA CURRY IN THE WALK IN REFRIGERATOR WITH NO DATE MARKING.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. DISCUSSED WITH MANAGER THE PUBLIC HEALTH IMPORTANCE OF DATE MARKING . A FOLLOW UP INSPECTION WILL BE CONDUCTED AROUND NOVEMBER 9 TO ENSURE THAT THE FACILITY IS FOLLOWING DATE MARKING GUIDELINES.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the back near the grill is being used for purposes other than washing hands.OBSERVED THAT THE HAND WASH SINK OPPOSITE THE STOVE WAS BEING USED TO HOLD A JUG OF WATER
Correction: The handwash facility identified above is to be used for washing hands only. DISCUSSED WITH MANAGER WHO REMOVED THE JUG FROM THE AREA.
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10/05/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.OBSERVED CONTAINERS OF CHILLI, TURMERIC POWDERS AND DIFFERENT VARITIETIES OF GARAM MASALA NEAR THE STOVE WITH NO LABEL TO IDENTIFY THEM WITH THEIR COMMON NAMES.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. DISCUSSED WITH CFM , WHO WILL PROVIDE NAMES ON THE CONTAINERS.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED NO CHLORINE TEST STRIP FOR TESTTING CHLORINE SOLUTION
Correction: Obtain a CHLORINE (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.MANAGER IS ABLE TO OBTAIN TEST STRIPS FROM NEARBY SISTER ESTABLISHMENT.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with different fruits/vegetables and potentially hazardous food. OBSERVED SOILED KNIVES, VEGETABLE PEELERS AND SPOONS SITTING ON THE CUTTING BOARD IN THE KITCHEN AT THE BEGINNING OF THE INSPECTION.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.MANAGER HAS BEEN ASKED TO WASH, RINSE AND SANITIZE THESE UTENSILS PRIOR TO USE TODAY.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.OBSERVED WHITE LIQUID AND OTHER FOOD DEBRIS AND GRIME ON THE INSIDE SURFACE OF THE MICROWAVE OVEN.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.DISCUSSED WITH CFM WHO HAD STAFF CLEAN AND SANITIZE THE CAVITY OF THE OVEN.
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02/09/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION AFTERE RENOVATIONS AND CHANGE OF OWNER.
*SCOPE OF WORK:
1. New work limited to replacements of some equipment.
2. Minor electric and plumbing work.
INSPECTION:
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 11/24/2014 | Pre-Opening | |
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