TAJ MAHAL INDIAN CUISINE

Violations (10)

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.

  High Priority

• 22-45-4Critical

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee rinsed soiled strainer and bowl and placed onto shelf without proper wash, rinse, and sanitize. Advised operator to not use equipment until properly washed, rinsed, sanitized. Operator removed equipment.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee rinsed soiled strainer and bowl and placed onto shelf without proper wash, rinse, and sanitize. Advised operator to not use equipment until properly washed, rinsed, sanitized. Operator removed equipment. **Corrective Action Taken**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp over chocolate cake, Advised operator of proper storage. Operator stored correctly.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp over chocolate cake, Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**

  High Priority

• 41-07-4CriticalCorrected on site

  Container of medicine improperly stored. At dry storage rack, Bottle of Tylenol stored on shelf with food. Advised operator of proper storage. Operator removed.

  High Priority - Container of medicine improperly stored. At dry storage rack, Bottle of Tylenol stored on shelf with food. Advised operator of proper storage. Operator removed. **Corrected On-Site**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked lamb (49F - Cooling), per operator item was placed into walk in 10:00pm previous day. Item did not reach 41F within 6 hours. See stop sale.

  High Priority

• 31B-03-4Corrected on site

  No soap provided at handwash sink. At kitchen designated hand sink, no soap. Operator provided soap.

  Intermediate - No soap provided at handwash sink. At kitchen designated hand sink, no soap. Operator provided soap. **Corrected On-Site**

  Intermediate

• 24-08-4Corrected on site

  Equipment and utensils not properly air-dried - wet nesting. At kitchen, bowls stored improperly with water inside. Wet nesting. Operator corrected.

  Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, bowls stored improperly with water inside. Wet nesting. Operator corrected. **Corrected On-Site**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 105F. Operator placed utensils onto stove to heat water.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 105F. Operator placed utensils onto stove to heat water. **Corrective Action Taken**

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, mixing bowls stored on shelf not inverted.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, mixing bowls stored on shelf not inverted.

  Basic