Dharma Garden Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLERS WASHING THEIR HANDS INSIDE THE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CRITICA...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION, USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1098330, DATED 5-17-12 NOT CORRECTED, VIOLATIONS #31, INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES. #32, INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN EXPOSED SINK AND MOP SINK I...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS IN THE WASHROOMS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE STORAGE COOLER NOT LABELED, MUST LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN EXPOSED SINK AND MOP SINK IN THE KITCHEN AND REPLACE BROKEN GASKETS ON PREP COOLER DOORS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CABINETS, MICROWAVE OVENS AND SHELVES THRU-OUT THE KITCHEN, AND REMOVE FOIL COVERING FROM EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO REPLACE BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPAIR AND REPAINT CEILING ABOVE EQUIPMENT IN KITCHEN ANDD CLEAN WALLS AT SAME AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR OR REPLACE 3PART SINK FAUCET AT KITCHEN AND PROVIDE DRAIN STOPPERS FOR SAME SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, BAR AREA AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.