- Critical: Food - Safe and Unadulterated*
Observation: Salt is unsound or adulterated in that salt observed stored in non food grade container. Said container was used for storing laundry detergent.
Correction: Operator instructed to use only food grade containers to store food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition in that chicken and lamb in walk in refrigerator being held for more than 24 hours not provided with correct datemarking.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Several dead insects observed on floor in dry food storage room.
Correction: Operator voluntarily cleaned said floor.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Several dead fruitflies observed on glue strips in dry food storage room.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Operator voluntarily discarded said glue traps.
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03/09/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Cardboards observed being used on shelves in dry food storage room.
Correction: Operator voluntarily discarded said cardboards.
- Critical: Animals - Prohibiting Animals*
Observation: Several fruitflies observed in the establishment.
Correction: Provide pest control treatment and eliminate harborage condition to minimize the number of flies in the establishment.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: One can of Raid (pesticide for household use) observed in the front food service area in the establishment.
Correction: Operator voluntarily discarded said can of Raid.
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11/19/2015 | Routine | |
- Thawing (repeated violation)
Observation: Improper methods used to thaw ground chicken by placing the container on floor in office at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (repeated violation)
Observation: Chicken curry, chick peas, rice and cooked beef noted not being adequately cooled to prevent the growth of harmful bacteria in that said food registered at 42-45 degrees F in walk in refrigerator. Said food has been cooling for more than 12 hours. Said food must be discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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.
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05/29/2015 | Routine | |
Notes:
1. Several fruitflies observed in the establishment in food storage and in dry goods storage area. Eliminate pest harborage condition and existence in the establishment.
2. Small ceramic bowls were observed used to scoop chickpeas in that scoops with handle must be used to handle ready to eat food.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The sweet desert (cham cham) observed contaminated by five dead fruitflies in said food. Operator voluntarily discarded said food. Food must be covered to protect from contamination.
Correction: Ensure food is safe and unadulterated.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used to rinse chicken during inspection.
Correction: The handwash facility identified above is to be used for washing hands only.
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12/19/2014 | Risk Factor | |
All previously cited violations corrected. No violations observed. Facility in excellent condition.
No violation noted during this evaluation. | 06/20/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw marinated lamb stored over ready-to-eat (RTE) rice in open containers in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen lamb in that said food observed being thawed in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Cooked lamb noted not being adequately cooled to prevent the growth of harmful bacteria in that said food was registered at 45-50 degrees F in walk in refrigerator. Said food had been in said unit for more than 12 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chick peas, chicken, lamb in the refrigeration unit is not properly dated for disposition.
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.
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06/12/2014 | Routine | |
Complaint unfounded at this time. All temperatures within proper hot holding limts. No foods involved were being cooked at the time of inspection. Went over receiving, storing, prepping, cooking, cooling and reheating processes. See ACR for details.
No violation noted during this evaluation. | 02/27/2014 | Complaint | |
Ready to eat PHF/TCS properly date marked. All previously cited violations corrected. Facility in excellent condition.
No violation noted during this evaluation. | 12/04/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee observed drinking from an uncovered container in the food preparation area in kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cooling Methods
Observation: The methods used for cooling were not adequate in that containers of chicken curry, palak paneer, chick peas and rice registered at a range of 120 to 98 degrees F on and under food prep table at room temperature. As per the operator said food was cooked and placed there for cooling one and half hour prior to being tested.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tandoori chicken hot holding at improper temperatures in that said food was registered at 108 degrees F in hot holding table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/25/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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07/12/2013 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Food was observed stored without being in packages, in covered containers, or wrapped.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: Lamb curry noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken curry cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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.
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03/14/2013 | Risk Factor | |
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