| 118 |
Demonstration of knowledge |
critical |
Person in charge was not sanitizing food contact surfaces in food prep areas and along cookline. Several violations observed today were observed at last routine inspection in May 2024. |
| 119 |
Duties of the person-in-charge |
noncritical |
1. Improper cleaning of pest issues including rodent droppings on food containers. 2. Person in charge improperly cleaning/sanitizing food prep surfaces in kitchen and food prep spaces. 3. Person in charge was not aware dish machine was not sanitizing properly and continued to use machine. |
| 410 IAC 7-22 |
Food Manager Certification Requirements |
critical |
The certified food protection manager on record is shared among several locations and not specific or full time to this location. |
| 129 |
When to wash hands
|
critical |
Chef was on cell phone, then put on gloves and began handling food without washing hands after cell phone use. |
| 345 |
Hand washing facility; maintenance
|
critical |
Spoon in the hand sink in the prep line. |
| 347 |
Hand drying provisions
|
noncritical |
1. No hand towels at the hand sink in the bar. 2. No hand towels at the hand sink in the employee rest room. |
| 139 |
Food condition (C)
|
critical |
Packages and/or containers of food contain mice droppings including cans of condensed milk, cans of eggplant, tins of tea, cardboard boxes of other food items. |
| 173 |
Packaged and unpackaged food; separation, packaging, and segregation
|
critical |
1) Raw chicken stored above yogurt in walk in cooler.
2) Raw chicken stored above cut raw onion in walk in cooler. |
| 200 |
Food contact with equipment and utensils
|
critical |
1)Two instances of bowl without a handle used to scoop rice in the walk in cooler.
2) Two instances of scoop handle directly in contact with food product in the prep line.
3) Large container in the walkway in the back has a scoop handle directly in contact with food product |
| 294 |
Manual or machine warewash; chemical sanitization; temperature, pH, concentration, hardness
|
critical |
1) Dish mashing machine sanitizer measured at 0 ppm. This is a repeat violation from the last routine inspection May 2024.
2) 3-bay sink sanitizer sink measured at 10 ppm. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C)
|
critical |
Observed soiled utensils and dishes in the "clean" equipment storage area by the prep line. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
1. Rubber seal around rice maker is soiled. 2. Blue dish racks excessively soiled. |
| 303 |
Cleaning and sanitizing food contact surfaces
|
critical |
Person in charge stated their procedure for cleaning kitchen surfaces is using a wet rag to wipe a soiled area. No sanitizer is used. |
| 191 |
Ready-to-eat, potentially hazardous food; date marking
|
critical |
No items in walk in cooler were date marked including: cooked chicken, multiple containers of rice, yogurt, samosas, multiple sauces, etc. |
| 438 |
Working containers; common name
|
critical |
1. Spray bottle of liquid in ware washing area is unlabeled. 2. Spray bottle of blue liquid on bar is unlabeled. (possibly window cleaner) |
| 439 |
Separation of poisonous or toxic materials
|
critical |
Bait station on wire shelf next to food product. |
| 174 |
Food storage containers; identified with common name of food
|
noncritical |
Bulk bins of food ingredients are unlabeled. |
| 177 |
Food storage (non-critical)
|
noncritical |
Several food containers in walk in cooler were stored without covers. |
| 190 |
Cooling methods
|
noncritical |
Cooked rice and cooked sausage were cooling in walk in cooler in containers with tight plastic wrappings. |
| 218 |
Repair and proper adjustment of equipment
|
noncritical |
1. Prep cooler closest to cooking equipment had an ambient temperature of 47*F. 2. Sanitizer tubing of dish machine was leaking during machine cycle on top of dish machine surface. |
| 239 |
Equipment, utensils, and linens
|
noncritical |
Single service containers on the cookline stored upright. |
| 242 |
Single-service, single-use, and shell articles; use limitation
|
noncritical |
1. Single use container cut and used for soap container in ware washing area. 2. Several single use containers reused to stored a variety of spices and food items throughout kitchen. |
| 254 |
Accuracy of temperature measuring devices
|
noncritical |
Wash/rinse thermometer on the exterior of the dish machine never reached above 115*F. Inspector observed temperatures of 132*F. |
| 291 |
Sanitizing solutions; testing devices
|
noncritical |
No test strips for quat sanitizer were present. |
| 307 |
Ventilation hood systems; adequacy
|
noncritical |
1. Ansul was last serviced by Allied Safety in December of 2022. 2. Ventilation hood was last serviced by Grease Guys in November 2023. |
| 324 |
Plumbing system maintained in good repair (critical)
|
critical |
Leak under middle bay of 3-bay sink. |
| 351 |
Toilet room receptacle; covered
|
noncritical |
No covered trash can in women's rest room. |
| 411 |
Lighting intensity
|
noncritical |
Lighting is very low in employee restroom. |
| 413 |
Protected outer openings
|
noncritical |
1. Back door leading to shared hallway and dumpster area propped open at arrival and throughout inspection. 2. Ceiling tiles missing above ware washing area. |
| 415 |
Controlling pests
|
critical |
1. Mice droppings seen in several areas of the restaurant including but not limited to: along the floor cove by rice cooker in the kitchen, in the hallway dry storage area - along all coves and metal tin cat trap, on several food containers on the dry food storage shelves, on top of the dish machine, on the floor and floor coves surrounding the dish machine, on the floor and floor coves around the employee lockers and single service items shelves immediately next to them, in the bar storage room, in the bar area under the hand sink and three bay sink. A deceased mouse was also observed in the single trap observed. 2. Small flies present in bar and kitchen areas, approximately 5-8 total. 3. Deceased roach present in trap with mouse. |
| 416 |
Removing dead or trapped birds, insects, rodents, and other pests
|
critical |
Deceased mouse in tin cat trap under food storage shelf. |
| 418 |
Designated employee areas
|
noncritical |
1. Employee water bottles stored on shelves above food and clean dishes. 2. Employee head phone cases stored directly on top of spice container.3. Employee cell phone stored on cookline. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
Mice droppings seen in several areas of the restaurant including but not limited to: along the floor cove by rice cooker in the kitchen, in the hallway dry storage area - along all coves and metal tin cat trap, on top of the dish machine, on the floor and floor coves surrounding the dish machine, on the floor and floor coves around the employee lockers and single service items shelves immediately next to them, in the bar storage room, in the bar area under the hand sink and three bay sink. |
| 19-304(a) |
Health or Safety Hazard |
non-critical |
Two unrestrained, small gas canisters in back hallway. |