INDIAN KITCHEN & BAR

Violations (10)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed kitchen equipment stored in front of hand sink near dry storage room. Observed hand sink in bar area with no hand soap or paper towels.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black organic like matter on nozzle of soda fountain machine.Corrective Actions: Ensure soda nozzles are regularly cleaned and sanitized to prevent accumulation of organic matter.

• 23

  Proper date marking and disposition

  Observed several prepped food items in walk in coolers and reach with no date labels.Corrective Actions: Ensure prepped food items stored in coolers are labeled with prep date.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed right reach in topping cooler near open flame range at an ambient temperature of 60°F.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower. Ensure non functional cooler is repaired, replaced or removed from establishment.

• 39

  Contamination prevented during food preparation, storage and display

  Observed food item containers stored on floor of walk in freezer.Corrective Actions: Ensure all food items are stored at least 6 inches off the floor at all times.

• 44

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

  Observed wrapped silverware with food contact surfaces exposed.Corrective Actions: Ensure silverware is wrapped with food contact surface protected from environment.

• 49

  Non-food contact surfaces clean

  Observed accumulation of food debris on interior of microwave. Observed accumulation of food debris on exterior surface of topping coolers.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of food debris.

• 50

  Hot and cold water available; adequate pressure

  Observed hot water at three compartment sink in lounge area only able to reach and maintain 78°F.Corrective Actions: Ensure hot water at three compartment sinks is able to reach and maintain 110°F at all times.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed 2 non functional light fixtures under vent hood.Corrective Actions: Ensure all light fixtures in food preparation and storage areas are functional and shatter proof.