INDIAN KICHEN

Violations (5)

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves after adjusting apron without first washing hands. Reviewed proper handwashing procedures and employee washed hands and changed gloves.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves after adjusting apron without first washing hands. Reviewed proper handwashing procedures and employee washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling sanitized pans immediately after washing and rinsing them without first washing hands. Reviewed proper procedures and employee began washing hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling sanitized pans immediately after washing and rinsing them without first washing hands. Reviewed proper procedures and employee began washing hands. **Corrected On-Site**

  High Priority

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above back prep area.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above back prep area.

  Basic

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in kitchen, rice 76-79F at 3:20pm (heated cooling approximately 1 hour) to 75F at 3:55pm. Based on times and temperatures taken rice will not reach 71F in 2 hours. Employee moved rice to reach-in cooler to rapid chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in kitchen, rice 76-79F at 3:20pm (heated cooling approximately 1 hour) to 75F at 3:55pm. Based on times and temperatures taken rice will not reach 71F in 2 hours. Employee moved rice to reach-in cooler to rapid chill. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 41-17-4RepeatCorrected on site

  Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of trash can in dining room. Employee labeled as glass cleaner.

  Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of trash can in dining room. Employee labeled as glass cleaner. **Corrected On-Site** **Repeat Violation**

  Intermediate