- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOUP HOT HOLDING IN STEAM TABLE AT 117 DEGREES. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR ABOVE. SOUP RE-HEATED AND CORRECTED ON SITE.
Location: Service counter
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOUP HOT HOLDING IN STEAM TABLE AT 117 DEGREES. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR ABOVE. SOUP RE-HEATED AND CORRECTED ON SITE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOUP HOT HOLDING IN STEAM TABLE AT 117 DEGREES. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR ABOVE. SOUP RE-HEATED AND CORRECTED ON SITE.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SOAP MISSING AT SERVICE COUNTER AND KITCHEN HAND SINKS. EMPLOYEES ARE NOT FOLLOWING PROPER HAND WASHING PROCEDURES.EMPLOYEES NEED TO WASH HANDS FREQUENTLY WITH SOAP AND HOT WATER. EMPLOYEES NEED TO WASH HANDS AFTER TOUCHING RAW ANIMAL FOODS AND BETWEEN HANDLING MONEY OR CHANGING TASKS SUCH AS : TAKING OUT THE TRASH, USING THE RESTROOM, HANDLING RAW ANIMAL PRODUCTS THEN CHANGING TO HANDLING VEGETABLES ETC.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING FROM PREP TOP COOLER ON COOK LINE. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING FROM PREP TOP COOLER ON COOK LINE. PROVIDE THERMOMETERS FOR ALL COOLERS.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LENTILS SOAKING IN POTS ON FLOOR. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. POTS MOVED TO PREP TABLE CORRECTED ON SITE.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN SOAP DISPENSERS AT SERVICE COUNTER AND KITCHEN. PROVIDE SOAP AT ALL TIMES FOR ALL HAND SINKS.DISH SOAP IS NEARBY IN KITCHEN. SOAP IS PRESENT IN WASH ROOMS. MANAGER REMINDED ABOUT PROPER HAND WASHING PROCEDURES. MANAGER STATES SOAP HAS BEEN ORDERED.
Location: Service counter
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN SOAP DISPENSERS AT SERVICE COUNTER AND KITCHEN. PROVIDE SOAP AT ALL TIMES FOR ALL HAND SINKS.DISH SOAP IS NEARBY IN KITCHEN. SOAP IS PRESENT IN WASH ROOMS. MANAGER REMINDED ABOUT PROPER HAND WASHING PROCEDURES. MANAGER STATES SOAP HAS BEEN ORDERED.
Location: Kitchen
Equipment: Hand sink
|
08/05/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOUP HOT HOLDING IN STEAM TABLE AT 117 DEGREES. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR ABOVE. SOUP RE-HEATED AND CORRECTED ON SITE.
Location: Service counter
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOUP HOT HOLDING IN STEAM TABLE AT 117 DEGREES. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR ABOVE. SOUP RE-HEATED AND CORRECTED ON SITE.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOUP HOT HOLDING IN STEAM TABLE AT 117 DEGREES. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR ABOVE. SOUP RE-HEATED AND CORRECTED ON SITE.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SOAP MISSING AT SERVICE COUNTER AND KITCHEN HAND SINKS. EMPLOYEES ARE NOT FOLLOWING PROPER HAND WASHING PROCEDURES.EMPLOYEES NEED TO WASH HANDS FREQUENTLY WITH SOAP AND HOT WATER. EMPLOYEES NEED TO WASH HANDS AFTER TOUCHING RAW ANIMAL FOODS AND BETWEEN HANDLING MONEY OR CHANGING TASKS SUCH AS : TAKING OUT THE TRASH, USING THE RESTROOM, HANDLING RAW ANIMAL PRODUCTS THEN CHANGING TO HANDLING VEGETABLES ETC.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING FROM PREP TOP COOLER ON COOK LINE. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LENTILS SOAKING IN POTS ON FLOOR. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. POTS MOVED TO PREP TABLE CORRECTED ON SITE.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN SOAP DISPENSERS AT SERVICE COUNTER AND KITCHEN. PROVIDE SOAP AT ALL TIMES FOR ALL HAND SINKS.DISH SOAP IS NEARBY IN KITCHEN. SOAP IS PRESENT IN WASH ROOMS. MANAGER REMINDED ABOUT PROPER HAND WASHING PROCEDURES. MANAGER STATES SOAP HAS BEEN ORDERED.
Location: Service counter
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN SOAP DISPENSERS AT SERVICE COUNTER AND KITCHEN. PROVIDE SOAP AT ALL TIMES FOR ALL HAND SINKS.DISH SOAP IS NEARBY IN KITCHEN. SOAP IS PRESENT IN WASH ROOMS. MANAGER REMINDED ABOUT PROPER HAND WASHING PROCEDURES. MANAGER STATES SOAP HAS BEEN ORDERED.
Location: Kitchen
Equipment: Hand sink
|
07/29/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. MOGNLAI SHRIMP MEASURED 127 DEGREES F,2. ZAFRANI CHICKEN MEASURED 128 DEGREES F.3. DAL MAKHANI MEASURED 128 DEGREES F.4. MIXED VEGETABLE CURRY MEASURED 120 DEGREESF.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
Location: Dry storage
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. COOKED CHICKEN DISHES IN DISPOSABLE ALUMINUM PANS COOLING IN WALK IN COOLER WITH ALUMINUM LID ON. MEASURED 89 DEGREES F. TOLD WAS COOKED AN HOUR AGO.DO NOT COVER FOODS WHEN ACTIVELY COOLING. DO NOT STACK CONTAINERS OF FOODS WHEN ACTIVELY COOLING.
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/26/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. MOGNLAI SHRIMP MEASURED 127 DEGREES F,2. ZAFRANI CHICKEN MEASURED 128 DEGREES F.3. DAL MAKHANI MEASURED 128 DEGREES F.4. MIXED VEGETABLE CURRY MEASURED 120 DEGREESF.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Steam table
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
Location: Dry storage
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. COOKED CHICKEN DISHES IN DISPOSABLE ALUMINUM PANS COOLING IN WALK IN COOLER WITH ALUMINUM LID ON. MEASURED 89 DEGREES F. TOLD WAS COOKED AN HOUR AGO.DO NOT COVER FOODS WHEN ACTIVELY COOLING. DO NOT STACK CONTAINERS OF FOODS WHEN ACTIVELY COOLING.
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/19/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN DRY STORAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Dry storage
|
08/08/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN DRY STORAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Dry storage
|
08/01/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN DRY STORAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Dry storage
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. SEVERAL PANS OF RAW CHICKEN STORED ON SHELVING OVER PANS OF COOKED OR READY TO EAT FOODS.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT AND COOKED FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
|
07/24/2013 | Routine |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: INSTALL A SPLASHGUARD BETWEEN THE VEG SINK AND THE MEAT SINK SINCE THEY ARE SO CLOSE TOGETHER.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE TOP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET (A NEW VACUUM BREAKER HAS BEEN ORDERED)
Location: Kitchen
Equipment: Mop sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE HOOD TEST IS SCHEDULED FOR MONDAY
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SOME LIGHTS NOT ON UNDER THE HOOD.
Location: Cook line
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05/31/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CURRIES & CHUTNEYS, 8840 MICHIGAN RD, Indianapolis, IN »