Taste Of India, 9930 Midlothian Tnpk., North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Taste of India
Address: 9930 Midlothian Tnpk., North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 323-5999
Total inspections: 6
Last inspection: 03/11/2016
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. The wiping cloth/sanitizer set-ups were adequate. The three vat sink set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly used. (under cutting board)
    Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
  • Kitchenware and Tableware (corrected on site)
    Observation: Cleaned and sanitized utensils were displayed with the food- or lip-contact surfaces upward.
    Correction: Invert utensils as needed.
03/11/2016Routine
Notes:
No equipment (large) should be washed in the mop sink. Mop sink is for dumping grey water and washing mops only! Use alternative methods to accommodate large pots and pans.
Discussed eating/drinking in the kitchen. Drinking allowed from covered containers only.
All violations must be corrected within 30 days.
  • Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
    Observation: Cooking oil stored in the re-used chemical spray bottle. Discarded.
    Correction: Replace the spray bottle with food-grade storage container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Soap dispenser to the hand sink found broken.
    Correction: Repair soap dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Light Bulbs Protective Shielding
    Observation: Light bulb above grill not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
06/08/2015Routine
Notes:
Hot water at 100 F + must be available for hand washing at any time during operation hours. Adjust water heater. Non-critical violation must be corrected within 30 days.
Clean and organized facility.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the kitchen handwashing sink was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
01/29/2015Routine
Additional temperatures taken:
MUT: lamb 39
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The food contact surface of the take out bags that raw chicken is stored in is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Correction: Store all food items in food grade storage bags or containers to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
09/24/2014Routine
Additional temperatures taken:
MUT cooler chx curry and lamb 37,39
No violation noted during this evaluation.		04/30/2014Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer buckets, and test kit. Reviewed employee health.
The lunch buffet had concluded prior to the inspector's arrival. Dinner is cooked to order and starts at 5pm.
Kitchen is in excellent shape. Very clean facility.
No violation noted during this evaluation.		12/02/2013Routine

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