August 03, 2009 (Follow-up)

July 31, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Open drink in kitchen.
  Personal drinks to have lids and straws. PIC discarded.
• 0450 - Corrected During Inspection Critical Bare hands used when prepping finished nann.
  Gloves required for ready to eat foods. Gloves were put on.
• 0470 - Critical Repeat Raw shell eggs above cooked foods.
  Store raw eggs on bottom.
• 0760 - Critical Chicken curry on buffet at 119 degrees.
  Reheat to 165 degrees before placing on buffet. Item was reheated to 202 degrees.
• 0820 A 2 - Critical 1. Make table had elevated temperatures; chicken curry at 55 degrees. 2. Three door unit had elevated temperatures. Okra at 44.8 degrees, rice pudding at 47 degrees, spinach at 50 degrees.
  1. Have unit serviced. Do not over fill pans and do not stack pans inside unit. 2. Food to be removed from unit. PIC transferring these foods to 2 door and raw veggies to three door. Service man was called. You must get this fixed today or you have to throw foods out that have been greater than 41 degrees for 6 hours.
• 0830 - Critical Repeat Not all foods dated.
  Ensure cooked potatoes, cooked vegetables, cooked meats, cooked rice have prep dates marked.

July 31, 2009 (Follow-up)

April 30, 2009 (Risk Factor Assessment)

• 0470 - Corrected During Inspection Critical Raw meat stored over cooked foods.
  Store all raw meats on bottom shelf.
• 0800 - Critical Onion sauce found in a large tub at 53 degrees. This was prepared last night but was not cooled properly.
  PIC discarded. Separate into shallow pans and cool rapidly. Cool from 135 to 70 degrees in 2 hours then continue to cool to 41 degrees in 4 more hours. All foods must be cooled in this manner. Manager and owner to verify your procedures.
• 0830 - Corrected During Inspection Critical No dates found on any foods in refrigerator: Rice pudding, chicken curry, goat curry, sauces.
  Place dates on your ready to eat foods. PIC corrected.

January 30, 2009 (Risk Factor Assessment)

• 0170 - Observed worker wash hands in 3 compartment sink.
  Wash hands in handsink only. Worker was instructed to use handsink.
• 0380 - Corrected During Inspection Critical Several dented cans of food.
  Do not use. Return for reimbursement. PIC removed from shelf.
• 0470 - Corrected During Inspection Critical Raw chicken stored above lamb.
  Store raw chicken on bottom shelf. PIC corrected.

December 11, 2008 (Follow-up)

November 18, 2008 (Routine)

• 3045 - No "employees must wash hands" sign at handsink in kitchen.
  Post sign.
• 0470 - Critical Raw eggs stored above spinach.
  Store vegetables above eggs and raw meat. Store chicken on bottom shelf.
• 1770 A - Critical Cutting board found soiled.
  Clean and sanitize every 4 hours.
• 0820 A 1 - Critical Food on buffet was not holding at 135 degrees or above: 109 degree chickpeas, 111 degree spinach/peas, 98 degree tandoori chicken.
  Food was removed and discarded. Lunch run from 11-3 but food is not always discarded. Take the temperature of the food, if greater than 135 degrees you may keep but if it isn't 135 degrees or higher discard after lunch.
• 0830 - Critical Repeat No dates found on cooked foods.
  Mark all cooked foods with day of prep. Food not to be kept more than 7 days with day of prep considered as day one.
• 3330 - Corrected During Inspection Critical Unlabeled spray bottles of degreaser.
  PIC corrected.
• 0610 - Bags of chicken on floor. Uncovered chicken in freezer.
  Do not place on floor-corrected. Cover.
• 0570 - Dirty wiping cloths on counter.
  Keep in sanitizer between uses. Change water frequently.
• 1060 - Cardboard has been used inside freezers on shelves.
  Cardboard is not cleanable. Remove.
• 1770 B - Interior of oven has spilled rice.
  Clean.
• 1770 C - Many items found soiled: under stove, shelves, exterior of pots, interior of freezer.
  Clean.
• 3180 - Floors and walls found dirty.
  Clean thoroughly.
• 3200 - Hood filters are dirty.
  Clean regularly.

April 15, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Open employee drink in kitchen.
  Employee drinks must have lid and straw. Drink discarded.
• 0830 - Critical Repeat Yogurt was not dated.
  Date label.
• 2310 - Critical Handsink had items stored in it. Handsink was dry.
  Keep sink open and use.

December 12, 2007 (Routine)

• 0820 1 - Corrected During Inspection Critical Observed foods on top of cold holding unit to be above 41 degrees (chicken 48 degrees, lamb 50 degrees).
  Corrected on site by placing items on ice, covering free spaces to keep in cold air.
• 0830 - Critical Several prepared food without proper date labels: carrout soufle, spinach, samosa, potatoes, cooked lamb.
  Correct by labeling with the date prepared.
• 0960 2 - Corrected During Inspection Plastic cup used to dispense rice.
  Corrected on site by removing. Only use utensils with handles.
• 1800 - The outside of the spice containers have build up.
  Correct by cleaning.

October 04, 2007 (Follow-up)

October 02, 2007 (Follow-up)

• 0670 A - Critical Repeat Self-service buffet not protected with sneeze guard and dessert items not covered.
  Correct immediately by supplying sneeze guard and covers.
• 0670 A - Critical Repeat 10/2/07-Still missing the sneeze guard on the hot side of the buffet (cold side is covered).
  10/2/07-correct by supplying within 48 hours.
• 0820 - Critical Cold items on buffet above 41 degrees (yogurt sauce 47 degrees, pudding 50 degrees).
  Corrected on site by adding more ice-be sure it contacts the pan.
• 0820 - Critical 10/2/07-The refrigeration unit is above 50 degrees (goat 56 degrees, chick peas 58 degrees, milk 48 degrees).
  10/2/07-Correct by throwing out prepared items, move unopened milk to other refrigeration. Place chicken in freezer. If not repaired within 2 hours, only foods that cannot be placed in other refrigeration will have to be thrown out.

October 02, 2007 (Follow-up)

September 17, 2007 (Critical Procedures)

• 0670 A - Critical Self-service buffet not protected with sneeze guard and dessert items not covered.
  Correct immediately by supplying sneeze guard and covers.
• 0800 - Critical Chick peas, cooked yesterday still 65 degrees in the refrigerator.
  Correct by throwing out immediately. Cool hot foods from 140 degrees to 40 degrees in 4 hours by placing in small, shallow batches; leave uncovered, and stir frequently; use ice baths when necessary.
• 0820 - Corrected During Inspection Critical Repeat Cold items on buffet above 41 degrees (yogurt sauce 47 degrees, pudding 50 degrees).
  Corrected on site by adding more ice-be sure it contacts the pan.

May 24, 2007 (Critical Procedures)

• 0470 - Critical Sugar and flour bins without lids.
  Keep covered.
• 0470 - Critical Several foods without cover of protection: pudding on buffe uncovered.
  Keep covered.
• 0820 - Critical There are buckets of chicken sitting on the counter at 62 degrees.
  Correct by keeping in refrigerator until ready to cook. Cook these items ASAP.
• 0820 - Critical The rice pudding and yogurt sauce are above 60 degrees-no ice under either.
  Correct by keeping on ice to maintain<40 degrees.
• 0830 - Critical Foods in the refrigerator cooked yesterday without proper labels.
  Correct by labeling with the date prepared.
• 1700 - Critical The three compartment sink is not set up, there are dirty dishes in all 3 sinks, no sanitizer.
  Correct by keeping sinks set up to wash-rinse-sanitize. have sanitizer water set up.

February 22, 2007 (Critical Procedures)

December 11, 2006 (Follow-up)

• 1570 - Repeat Still have unused equipment; Pepsi machine (Pepsi has been called to come pick up) and broken microwave.
  Remove from premises.
• 2700 - Repeat Dumpster missing lids, too small.
  New dumpsters are going to be provided by the landlord.

November 20, 2006 (Routine)

• 0830 - Critical Observed PHF without date markings (cheese, chicken, lentils).
  Correct by labeling prepared foods kept for more than 1 day with the date prepared.
• 1320 - Observed some missing or broken thermometers in some refrigeration units.
  Correct by keeping working thermometers in all refrigeration units.
• 1530 - Observed the incorrect sanitizer test kit.
  Correct by supplying chlorine test strips to monitor sanitizer concentration.
• 1570 - Observed several pieces of equipment not in use: Pepsi soda box and fountain, broken microwave.
  Correct by removing broken or unused equipment from the facility.
• 1620 - Observed employees washing their hands in the 3 compartment sink.
  Correct by only using specified handsinks for handwashing. Only use 3 compartment sink for dishwashing.
• 1800 - Observed some walls to have food debris/splash.
  Correct by cleaning all spills and splash as soon as possible.
• 2700 - Observed the dumpster to be missing lids.
  Correct by having dumpster replaced. Keep doors and lids shut at all times.
• 2740 - Observed many bags of trash on the ground around the dumpster.
  Correct by keeping ground clean and free of trash. Have landlord provide an additional dumpster if one will not hold the amount of trash disposed of.
• 3020 - Corrected During Inspection Observed no soap at the handsink.
  Corrected during inspection by providing.

August 23, 2006 (Critical Procedures)

• 0160 - Critical Observed employees washing their hands without using soap. Also, using 3 compartment sink to rinse hands.
  Correct by only using designated handwashing sink. Must use hot water and soap for 20 seconds, rinse, dry with paper towels.
• 0820 - Corrected During Inspection Critical Observed rice pudding on buffet at 78 degrees with no ice bath.
  Corrected by placing on ice. Be sure ice is always contacting the pan.
• 3340 - Critical Fly strip hanging over top of food preparation area.
  Correct by moving to an area where no food is prepared or stored.

June 09, 2006 (Follow-up)

May 22, 2006 (Critical Procedures)

• 0270 - Critical Bulk containers of spices without labels.
  Label in English and native language spoken.
• 1890 - Critical Self service ice dispenser is dirty.
  Clean and sanitize.
• 1890 - Critical Using aluminum foil to line pans on buffet.
  Only use pans, not foil.
• 3340 - Corrected During Inspection Critical Medicine bottles in kitchen.
  Corrected by removing.
• 3340 - Critical Several unlabeled spray bottles of chemicals.
  Label with contents.

February 15, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Open drink in kitchen.
  Allow only covered cup with straw for employee beverage consumed in work areas.
• 0470 - Corrected During Inspection Critical Raw meat over lettuce and cucumbers.
  Corrected by moving raw meat to one side of refrig. Separate from RTE food.
• 0610 - Bags of rice on floor.
  Put on shelf.
• 0810 - Chicken and veg that was cooked approx. 2 hours ago was 90-112 degrees internal. This PHF was in deep container on counter top.
  Rapidly cool hot PHF from 140 to 70 degrees by placing it in shallow pan 2" or less and putting in refrig to cool or use ice bath, chill blaster, etc.
• 3260 - Corrected During Inspection Aprons on prep tables/food storage shelves.
  Corrected by moving aprons to employee coat/personal storage rack.

January 18, 2006 (Routine)

• 1060 - New wood shelves under front counter are not sealed.
  Seal shelves so they are nonabsorbent and easily cleanable.
• 1530 - No chemical test kit for chlorine sanitizer.
  Provide.