- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw shell eggs were stored above ready to eat lettuce and coked onions in the glass door cooler. Owner moved eggs to lowest shelf during the inspection.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 03-Aug-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The following temperatures were taken in the Condiment Cooler (47°F): Raita-48°F, Pickled vegetables-47°F. Cooler was adjusted during inspection. Cooler measured 39°F at the end of the inspection. The Raita was 44°F after 30 minutes.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 10-Aug-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer in the dish machine measured 0 ppm. Dish machine prime switch was not operable. Dish machine repair person was called during the inspection.
Correction: Repair dish machine so that it maintains 50 ppm chlorine at all times. Provide chlorine test strips and test dish machine concentration daily. Correct By: 10-Aug-2015
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sink observed to be blocked by a fan during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
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08/03/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands between dirty and clean end of dish line. Diverter valve, faucet, and hand soap are present at the dishmachine. This can be used as an employee handwash sink between the dirty and clean end of the dishmachine.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 04-Aug-2014
- Critical: PHF/TCS, HOT HOLDING
Observation: Kadhi Pakora in the steam table was hot held at 100°F. Spoke to employee who took it off the line and reheated to 180F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 04-Aug-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: The potentially hazardous food in the prep cooler at the end of the main line (Stuffing-45F, Chicken-47F, Lentil Ball-50F, Yogurt Dish-51) and Masterbuilt prep cooler (Lentils-52F, Peas in Sauce-52F, Garbanzo Beans-53F, Lentils-56F) were maintained above 41°F. The owner has indicated that he will contact a refrigeration service company to fix these coolers. The potentially hazardous food in the Masterbuilt cooler was voluntarily disposed. The food in the prep cooler on the end of the main line was immediately moved to the Arctic Air cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 04-Aug-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Observed employees using designated hand wash sink for filling ice pitchers and rinsing cutting boards.
Correction: Sink shall be used for handwashing only or wait staff sink only. If this sink is used as a wait staff sink, the paper towels and soap shall be removed and designate as a wait staff sink. Correct By: 04-Aug-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Several containers of foods in cooling units were observed uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Chest freezer lids are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Observed cutting boards throught the kitchen with deep cuts and discoloration.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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07/25/2014 | Routine | |
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