VINDU INDIAN CUISINE

Violations (23)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) provide food handler cards

• 2

  Certified Food Protection Manager and Food Handler Certification

  2-102.12(A) food manager certificate expired

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11 provide

• 16

  Food-contact surfaces: cleaned & sanitized

  4-703.11(C)(1) & (2) dish washer 0 ppm

• 16

  Food-contact surfaces: cleaned & sanitized

  4-702.11 equipment and utensils shall be sanitized before use after cleaning

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) clean food contact surfaces

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) observed rice at 116 degrees f

• 28

  Toxic substances properly identified, stored, used

  7-201.11 observed toxic items stored above food, utensils, and prep table

• 37

  Food properly labeled; original container

  3-302.12 provide label for food storage containers

• 38

  Insects, rodents, and animals not Present

  6-501.111 observed fruit flies

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) observed gap at back door

• 39

  Contamination prevented during food preparation, storage and display

  store food 6 inches off the floor, food shall be covered with lids to protect from environmental contamination

• 40

  Personal Cleanliness

  2-402.11 employees not cover hair

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) observed wet cloths stored under cutting boards

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) store wet wiping cloths in sanitizer solution between use

• 43

  In-use utensils; properly stored

  3-304.12 use utensils with handle to scoop food

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) store utensils in a clean and dry area, to avoid dust contamination. Invert utensils

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) repair damaged gaskets around cooler doors, replace damaged cutting boards. Remove non working equipment

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-502.11(A) replace damaged utensils

• 49

  Non-food-contact surfaces clean

  4-601.11(C) clean shelves, gaskets, floor, ceiling tiles, floor drains

• 51

  Plumbing installed; proper backflow devices

  5-202.13 provide one inch air gap (drink station)

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 repair damaged floor, ceiling tiles, walls. remove all unnecessary articles from the kitchen and back room

• 56

  Adequate ventilation and lighting; designated areas used

  6-202.11(A) provide light shields