- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Two large plastic containers of syrup had mold in the syrup.
Correction: The syrup was discared during the inspection. Discard unsafe or adulterated food items. Correct By: 08-Mar-2016
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE (repeated violation)
Observation: 3-1-15 Reinspection: It was stated that the cheese (paneer) is not obtained from a supplier
Correction: it is made on site. No cheese was present during the inspection. Discontinue making paneer on site. Obtain paneer from a licensed food processor and show documentation of such.
Round blocks of cheese in a pan in the walk-in cooler did not have labeling. It was stated that the cheese was obtained from another supplier/cheesemaker in another city.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Prepared foods that require datemarking were not provided with datemarking, including cooked vegetables, spinach, chicken, and samosa. Datemarking stickers are present in the walk-in cooler, but are not being used.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 01-Mar-2016
- Critical: TOXIC SUBSTANCES - CONTAINER PROHIBITION (corrected on site)
Observation: Gulab Jamun (milk dumplings in rose water syrup) are stored in a containers marked as calamine powder
Correction: five 5-gallon containers total. Health hazard warning labels were still present on the sides of the containers.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of general food safety.
Correction: The person in charge shall obtain training or training materials in general food safety so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 01-Apr-2016
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling at handwashing sink in Mens employee bathroom for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 01-Mar-2016 Correct By: 08-Mar-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (repeated violation)
Observation: 3-1-16 Reinspection: Several food containers in various coolers were not provided with proper fitting covers or were loosely coverd with a cloth, plastic, a soiled towel, or another ill-fitting cover.
Correction: Cover all foods and spices when in storage. Provide tight-fitting lids on all food containers. Store food in areas not exposed to splash, dust, or other contamination. Correct By: 01-Mar-2016
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03/01/2016 | Re-inspection | |
- Critical: EQUIPMENT, FOOD CONTACT SURFACES, NONFOOD CONTACT SURFACES, AND UTENSILS SOILED
Observation: The inner components of the ice machine are visibly soiled.
Correction: Empty the ice machine and conduct a thorough cleaning to remove all slime mold and any other accumulations inside the machine. Maintain food contact surfaces in a clean condition. Correct By: 06-Feb-2015
- Critical: HANDSINK - USED FOR NO OTHER PURPOSE
Observation: Handsink in the bar is not designated and appears to be used as a dump sink.
Correction: Designate one of the sinks in the bar area to be the handwash sink. Ensure that staff use this sink for handwashing only and not as a dump sink. Also ensure this sink is supplied with soap and paper towels for drying. Correct By: 06-Feb-2015
- EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS (DIRT; DUST)
Observation: The shelving in the walk-in cooler are heavily soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all of the shelving units. Do not store food on these shelves until clean. Correct By: 06-Feb-2015
- HANDSINK – NON-HAND OPERATED
Observation: The handsink located in the side kitchen of this facility is not equipped with a hands-free faucet.
Correction: Provide a non-hand operated, self closing, slow closing or metering faucet at all hand sinks in the facility. Correct By: 06-Feb-2015
- LIGHT BULBS, PROTECTIVE SHIELDING
Observation: Lights located in side kitchen area are not shatter resistant or provided with a protective cover.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 06-Feb-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors under the cookline equipment have an accumulation of dirt and grease. The hood in the kitchen has grease accumulation and appears in need of cleaning and service by a technician. There is unused equipment located in the side kitchen.
Correction: Conduct a thorough cleaning of the hood and floors under cooking equipment on the main cookline. After thorough cleaning, clean as often as necessary to maintain premises clean. Remove all unnecessary equipment in the side kitchen to allow for proper cleaning of the area. Correct By: 06-Feb-2015
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01/30/2015 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Taj Mahal Indian Cuisine, 3025 W College Ave, Appleton, WI 54914 »