ISTA INDIAN CUISINE

Violations (17)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food handler cards for the employees on site.Corrective Actions: Must have food handler certifications for all food handling employees.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed an employee fill up a container at the designated hand sink located across the walk in cooler. Corrective Actions: Must use hand sinks for hand washing only.

• 23

  Proper date marking and disposition

  Observed multiple food items in the toppings cooler and walk in cooler without any date markings. Corrective Actions: Must date mark all food items that are kept for longer than 24 hours.

• 35

  Approved thawing methods used

  Observed raw chicken thawing in the designated mop sink at room temperature. Corrective Actions: Must not use mop sink as a prep sink. Must properly thaw frozen food items. Employee moved chicken to walk in cooler at the time of inspection.

• 39

  Contamination prevented during food preparation, storage and display

  Observed multiple boxes of oil stored directly on the floor in the kitchen. Observed multiple 5 gallon food containers stored on the floor in the walk in cooler. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 41

  Wiping cloths; properly used and stored

  Observed multiple wiping cloths stored on the cutting boards throughout the kitchen faiclity. Corrective Actions: Must store all wiping cloths in a sanitizer solution when not in use.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed single service items used as scoops in bulk bins that are stored directly across the stoves. Corrective Actions: Must use a scoop with a handle.

• 46

  Gloves used properly

  Observed employees completing various tasks without switching gloves.Corrective Actions: Must switch gloves when switching from various tasks.

• 47

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

  Observed the cutting board that is located in the toppings cooler across from the stoves with deep dark gashes and heavily stained. Corrective Actions: Must repair/replace cutting board.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed the designated mop sink being used as a prep sink during the inspection. Corrective Actions: Must sanitize the sink and remain using as a mop sink only.

• 49

  Non-food contact surfaces clean

  Observed built up food grime on the floor drain underneath the 3-compartment sink and on the pipes that drain into it. Corrective Actions: Must clean.

• 49

  Non-food contact surfaces clean

  Observed built up food grime on and along the sides of the stoves and bread warmer/cooker. Corrective Actions: Must clean.

• 51

  Plumbing installed; proper backflow devices

  Observed a small ice machine not plumbed properly and draining into a 5 gallon bucket near the hand sink that is in the servers area. Corrective Actions: Must properly plumb ice machine.

• 55

  Physical facilities installed, maintained, and clean

  Observed porous ceiling tiles in the servers station and in the first gender neutral restroom. Corrective Actions: Must replace tiles with a smooth, non-absorbent and easily cleanable tile.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed large grease accumulation on the vent hood. Corrective Actions: Must clean vent hood.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed large food debris accumulated around equipment and on the floor throughout the kitchen facility. Corrective Actions: Must clean floors.