TAJMAHAL NORTH INDIAN CUISINE, 2321 N High St, Columbus, OH 432022901 - Restaurant inspection findings and violations

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Business Info

Restaurant: TAJMAHAL NORTH INDIAN CUISINE
Address: 2321 N High St, Columbus, OH 43202-2901
Total inspections: 21
Last inspection: Nov 27, 2012
Score
(the higher the better)
94
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Non-food contact surfaces are dirty.
Standard Inspection Jul 22, 2010 99
No violation noted during this evaluation. Critical Control Point Jul 22, 2010 100
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Feb 5, 2011 95
No violation noted during this evaluation. Critical Control Point Feb 5, 2011 100
No violation noted during this evaluation. Standard Inspection Jun 22, 2011 100
No violation noted during this evaluation. Critical Control Point Jun 22, 2011 100
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Sep 29, 2011 99
No violation noted during this evaluation. Critical Control Point Sep 29, 2011 100
  • A chlorine sanitizing solution was being used improperly.
  • Beverage tubing is installed in contact with stored ice.
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety food prepared from ingredients at ambient temperature was not cooled within 4 hours to 41 °F (5 °C) or less.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Aug 21, 2012 66
No violation noted during this evaluation. Critical Control Point Aug 21, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 5, 2012 89
No violation noted during this evaluation. - Sep 7, 2012 100
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 11, 2012 85
No violation noted during this evaluation. - Sep 12, 2012 100
  • Food employee(s) were not washing hands in a handwashing sink.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 20, 2012 79
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
Followup Inspection Sep 28, 2012 99
No violation noted during this evaluation. - Sep 28, 2012 100
No violation noted during this evaluation. Critical Control Point Oct 18, 2012 100
  • A chlorine sanitizing solution was being used improperly.
  • Food employee(s) were not washing hands in a handwashing sink.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Single-service articles or single-use articles were reused.
Standard Inspection Oct 18, 2012 87
No violation noted during this evaluation. - Oct 24, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Food employee was touching ready-to-eat food with bare hands.
Followup Inspection Nov 27, 2012 94

Violation descriptions and comments

Jul 22, 2010

STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.

Jul 22, 2010

CRITICAL CONTROL INSPECTION

Discussed hand washing and glove usage.
The PIC was provided with information regarding the CPH web site.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose
do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration

Feb 5, 2011

Update sign

Feb 5, 2011

Update sign

Jun 22, 2011

Update sign

Jun 22, 2011

Record sushi rice disposal times.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Sep 29, 2011

Update sign

Sep 29, 2011

Good line temps.

Aug 21, 2012

PIC: Uma
Reviewed report with PIC: Uma
Updated green 'Inspected' sign.

Aug 21, 2012

Discussed:
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed cold hold food holding above 41F. Observed hot hold food holding below 135F. Observed TCS food not being cooled to the proper temperature quickly enough. Discarded at time of inspection.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (-) Observed not all food prepared in facility and being held refrigerated for more than 24 hours is being properly date marked.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours.
XI. Protection from Contamination (+) Foods properly stored to prevent contamination.
Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental

Sep 5, 2012

PIC: Uma
Reviewed report with PIC: Uma

Sep 7, 2012

Consult with Tajmahal. Will not be bringing facility into enforcement. Notified them that they will have until beginning of following week to replace cooling units in kitchen.

Sep 11, 2012

PIC: Uma
Reviewed report with PIC: Uma
NOTE: Facility is still currently using the upstairs kitchen. Two reach-in coolers and one freezer are in the upstairs kitchen. All equipment is being used.
Inspection conducted with Rob Acquista.

Sep 12, 2012

DELIVERED A PRE-HEARING CONFERENCE LETTER. REMOVED THE GREEN SIGN AND REPLACED IT WITH A YELLOW SIGN. HAD TO CHANGE THE PRE-CONFERENCE HEARING DATE SINCE IT WAS PRINTED INCORRECTLY ON THE LETTER.

Sep 20, 2012

PIC: AJ
Reviewed report with PIC: AJ
At time of inspection, yellow sign remains posted.
Inspection conducted with Rob Acquista.
Monitoring inspection following Pre-Hearing conference.

Sep 28, 2012

PIC: AJ
Reviewed report with PIC, AJ
Removed yellow 'Inspected' sign and replaced with green 'Inspected' inspected.
All previous critical violations corrected.
Inspection conducted with Mike Thiel and Grace Nelson.

Sep 28, 2012

inspection with Elizabeth Ousky

Oct 18, 2012

Discussed:
III. Handwashing, Prevention of Contamination from Hands (-) Observed employee rinsing hands in three compartment sink.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Discussed proper thawing procedures with PIC.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All foods in proper temperature. Observed and discussed facility cooling logs/procedures.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.

Oct 18, 2012

PIC: Uma
Reviewed report with PIC, Uma
Updated green 'Inspected' sign at time of inspection.
Facility still in monitoring period at time of inspection.

Oct 24, 2012

'Mock Inspection' with Columbus Dispatch intern, Rob Acquista, and PIC Uma from Taj Mahal.

Nov 27, 2012

PIC: Uma
Reviewed report with PIC-Uma
Updated green 'Inspected' sign.
Monitoring inspection.

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