Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND MAINTAIN SHELVING, COOLER HANDLES, WALK-IN COOLER HANDLES, COOKING EQUIPMENT
-
CLEAN AND MAINTAIN THE FOOD PREP SINKS BETWEEN EACH USE. BUILD-UP NOTED IN FOOD PREP SINK.
-
CLEAN AND MAINTAIN THE STAINLESS STEEL EQUIPMENT, WORK TABLES AND ETC THROUGHOUT THE KITCHEN. 2ND NOTICE
-
DISCONTINUE STORING THINGS IN FRONT OF HAND SINK. HAND SINK IN BACK ROOM BLOCKED UPON ARRIVAL FOR INSPECTION.
-
DISCONTINUE WIPING HANDS ON APRONS AND TOWELS. WASH HANDS AS REQUIRED TO HELP PREVENT CONTAMINATION.
-
ENSURE THAT HAND SINKS AND STATIONS ARE CLEAN AND MAINTAINED.
-
ENSURE THAT PRE-COOKED CHICKEN WINGS ON SKEWERS ARE RE-HEATED TO AT LEAST 165F. CHICKEN WINGS ON TOP OF SKEWER ONLY REACHED A TEMP OF 145F AND CHICKEN WINGS ON BOTTOM OF SKEWER IN OVEN REACHED 200F.
-
HAND WASHING IS ONLY PERMITTED IN HAND SINK. DISCONTINUE USE OF FOOD PREP SINK FOR HAND WASHING.
-
LABEL ALL INGREDIENT BINS/CONTAINERS. SOME BINS UNLABELED AND OTHER BINS ARE LABELED IMPROPERLY.
-
MAINTAIN AND IMPLEMENT THE USE OF FINGERNAIL BRUSHES. BRUSHES MUST BE WASHED DAILY AND TRAIN EMPLOYEES TO USE THE FINGERNAIL BRUSH.
-
PROVIDE 100-200PPM CHLORINE FOR STORE WET RAGS WHEN NOT IN USE. RAGS USED OVER AND NO SANITIZER PROVIDED.
-
PROVIDE COVERS FOR FOOD IN WALK-IN COOLER UNLESS IS DURING THE COOLING PROCESS.
-
PROVIDE THERMOMETER IN COOLER ACROSS FROM CLAY OVEN.
-
RELOCATE STORAGE OF BROOM AND DUST PAN FROM FOOD PREP AREA. DUST PAN TOUCHING THE DRAIN BOARD OF FOOD PREP SINK.
-
REPAIR BROKEN BASE COVING TILES IN KITCHEN WHERE NECESSARY AND REPLACE VINYL COMPOSITION FLOOR TILE WITH A DURABLE FLOOR MATERIAL SUCH AS QUARRY TILE OR REPLACE DAMAGED VINYL FLOOR TILES.
-
TOWELS MUST BE PROVIDED IN DISPENSER AT ALL TIMES. TOWEL DISPENSER AT REAR KITCHEN HAND SINK EMPTY.
-
USE FOOD PRODUCT THERMOMETER TO CHECK FOOD TEMPERATURES. FOOD THERMOMETERS NOT BEING USED.
-
USE PROPER PROCEDURES TO ENSURE THAT HOT FOOD ITEMS COOL WITH IN THE ABOVE TIME FRAME. YOGURT NOTED AT 48F IN WALK-IN COOLER.
|
Full
|
Apr 7, 2009
|
66 |
-
CLEAN AND MAINTAIN THE FOOD PREP SINKS BETWEEN EACH USE. BUILD-UP NOTED IN FOOD PREP SINK.
-
CLEAN AND MAINTAIN WALK-IN COOLER HANDLES
-
DISCONTINUE WIPING HANDS ON APRONS AND TOWELS. WASH HANDS AS REQUIRED TO HELP PREVENT CONTAMINATION.
-
ENSURE THAT HAND SINKS AND STATIONS ARE CLEAN AND MAINTAINED.
-
ENSURE THAT PRE-COOKED CHICKEN WINGS ON SKEWERS ARE RE-HEATED TO AT LEAST 165F. CHICKEN WINGS ON TOP OF SKEWER ONLY REACHED A TEMP OF 145F AND CHICKEN WINGS ON BOTTOM OF SKEWER IN OVEN REACHED 200F.
-
HAND WASHING IS ONLY PERMITTED IN HAND SINK. DISCONTINUE USE OF FOOD PREP SINK FOR HAND WASHING.
-
LABEL ALL INGREDIENT BINS/CONTAINERS. SOME BINS UNLABELED AND OTHER BINS ARE LABELED IMPROPERLY.
-
MAINTAIN AND IMPLEMENT THE USE OF FINGERNAIL BRUSHES. BRUSHES MUST BE WASHED DAILY AND TRAIN EMPLOYEES TO USE THE FINGERNAIL BRUSH.
-
PROVIDE 100-200PPM CHLORINE FOR STORE WET RAGS WHEN NOT IN USE. RAGS USED OVER AND NO SANITIZER PROVIDED.
-
PROVIDE COVERS FOR FOOD IN WALK-IN COOLER UNLESS IS DURING THE COOLING PROCESS.
-
RELOCATE STORAGE OF BROOM AND DUST PAN FROM FOOD PREP AREA. DUST PAN TOUCHING THE DRAIN BOARD OF FOOD PREP SINK.
-
REPAIR BROKEN BASE COVING TILES IN KITCHEN WHERE NECESSARY AND REPLACE VINYL COMPOSITION FLOOR TILE WITH A DURABLE FLOOR MATERIAL SUCH AS QUARRY TILE OR REPLACE DAMAGED VINYL FLOOR TILES.
-
USE FOOD PRODUCT THERMOMETER TO CHECK FOOD TEMPERATURES. FOOD THERMOMETERS NOT BEING USED.
|
Follow-up
|
May 4, 2009
|
75 |
-
0PPM CHLORINE NOTED IN DISH MACHINE. CHECK MACHINE REGULARLY TO ENSURE THAT SANITIZER IS DISPENSED PROPERLY.
-
CLEAN AND MAINTAIN THE HANDLES OF EQUIPMENT, SHELVING, HAND SINKS, FOOD PREP SINKS.
-
CLEAN AND MAINTAIN WALK-IN COOLER HANDLES. 2ND NOTICE
-
DISCONTINUE WIPING HANDS ON APRONS AND TOWELS. WASH HANDS AS REQUIRED TO HELP PREVENT CONTAMINATION.
-
HAND SINK MUST BE PROVIDED WITH HOT WATER AT ALL TIMES. FAUCET LEAKING SO HOT WATER TURNED OFF BELOW SINK UPON ARRIVAL FOR INSPECTION. MAKE PROPER REPAIRS.
-
REPAIR BROKEN BASE COVING TILES IN KITCHEN WHERE NECESSARY AND REPLACE VINYL COMPOSITION FLOOR TILE WITH A DURABLE FLOOR MATERIAL SUCH AS QUARRY TILE OR REPLACE DAMAGED VINYL FLOOR TILES. 2ND NOTICE
-
STORE BROOMS AWAY FROM FOOD PREP SINK.
-
USE FOOD PRODUCT THERMOMETER TO CHECK FOOD TEMPERATURES. FOOD THERMOMETERS NOT BEING USED. 2ND NOTICE
|
Full
|
Mar 9, 2010
|
84 |
-
0PPM CHLORINE NOTED IN DISH MACHINE. CHECK MACHINE REGULARLY TO ENSURE THAT SANITIZER IS DISPENSED PROPERLY.
-
CLEAN AND MAINTAIN THE HANDLES OF EQUIPMENT, SHELVING, HAND SINKS, FOOD PREP SINKS.
-
CLEAN AND MAINTAIN WALK-IN COOLER HANDLES. 2ND NOTICE
-
DISCONTINUE STORING RUBBER FLOOR MATS INSIDE OF 3 COMP SINK TO DRY.
-
DISCONTINUE USE OF MAGNETIC KNIFE HOLDER -PROVIDE SMOOTH & EASILY CLEANABLE HOLDER. RELOCATE STORAGE OF FLY SWATTER FROM NEXT TO THE KITCHEN HAND SINK.-STORE IN AREA NOT DIRECTLY RELATED TO FOOD(IE..MOP SINK AREA), REPLACE LAMINNAT CABINET SERVER STATION
-
HAND SINK MUST BE PROVIDED WITH HOT WATER AT ALL TIMES. FAUCET LEAKING SO HOT WATER TURNED OFF BELOW SINK UPON ARRIVAL FOR INSPECTION. MAKE PROPER REPAIRS.
-
REPAIR BROKEN BASE COVING TILES IN KITCHEN WHERE NECESSARY AND REPLACE VINYL COMPOSITION FLOOR TILE WITH A DURABLE FLOOR MATERIAL SUCH AS QUARRY TILE OR REPLACE DAMAGED VINYL FLOOR TILES. 3rd NOTICE
-
REPLACE THE BROKEN LIGHT SHIELDS IN KITCHEN.
-
USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOOD. NO DIRECT HAND FOOD CONTACT PERMITTED.
-
USE FOOD PRODUCT THERMOMETER TO CHECK FOOD TEMPERATURES. FOOD THERMOMETERS NOT BEING USED. 3rd NOTICE
|
Full
|
Mar 5, 2012
|
82 |
Restaurant representatives - add corrected or new information about India Palace, 8362 Tamarack Vlg Ste 120, Woodbury, MN 55125 »