India Palace Restaurant

*36 Cloths in-use for wiping food spills used for no other purpose

Wiping cloths can't be under the cutting board

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean vent hood, clean interior of RIC (reach in cooler)

*29 Food thermometers provided and accessible

Provide thermometers for RICs

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Provide lids for containers

*39 Utensils, single serve items 6 inches off - floor

Store utensils 6 inches off the floor (cups)

*02 Cold Hold (41øF/45øF or below)

maintain cold holding temperature at 41 degrees F or below (mixed fruit reading 53 degrees F, Mixed veggies (cut) reading 49 degrees F)

*46 Covered waste receptacle for women's restroom

Provide covered trash can for female products

*47 Handwashing signage

Hand washing sign needed in restroom

*43 Light bulbs, light shields provided

lights out under vent hood

*28 Date marking > 24 hrs,on site,temp 41F

Date mark items that have been in the cooler for more than 24 hours

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer bucket

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

provide scoopers for bulk containers

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*47 Handwashing signage

provide hand washing sign in restroom

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide lids for containers

*29 Cold/hot hold unit thermometer easily viewable

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

Interior of ice maker

*02 Cold Hold (41øF/45øF or below)

*34 Pest control-routine inspections for

Roaches observed

*42 Floors/walls/ceiling/nonfood dirty

Keep kitchen floor clean

*22 Accredited food handler certificate - 60 days

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine sanitizer conc. is low

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw chicken stored over ready to eat food in walk in cooler

*27 Cooling method, criteria - using ice bath

*02 Cold Hold (41øF/45øF or below)

*37 Food storage, prohibited areas under other sources

keep food in walk in coolers covered

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

*28 Date marking > 24 hrs,on site,temp 41F

*31 Handwashing lavatory - accessible

*43 Clean vent syst:Intake/exhaust air ducts

Keep vents clean

*10 Clean Sight and Touch

interior of microwave

*39 Loosely cover cooling foods

*31 Individual, disposable towels

*28 Date marking > 24 hrs,on site,temp 41F

*47 Handler-Certificate Not on site

*18 Toxic items labeling-non original container

Provide common name of chemical on spray bottles

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

Leak at prep sink faucet

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored over other food items

*34 Pest control-routine inspections for

Roaches observed

*45 Premises shall be maintained in good repair

Repair FRPs, tapes not allowed

*18 Toxic items labeling-non original container

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*28 Date marking > 24 hrs,on site,temp 41F

*19 Water & Plumbing in good repair- per code

Repair leak at 3 comp sink

*39 Loosely cover cooling foods

*41 Food storage containers, identified with common name of food.

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*39 Loosely cover cooling foods

*18 Toxic items labeling-non original container

*14 When to wash hands before donning new gloves

*28 Date marking > 24 hrs,on site,temp 41F

*41 Food storage containers, identified with common name of food.

*22 Washing hands only at a designated hand sink

Do not wash hands at a 3 comp sink

*44 Trash can provided for papertowel waste

*18 Toxic items labeling-non original container

*39 Equipment in good repair and proper adjustment.

repair damaged soap dispenser unit

*31 Individual, disposable towels

*42 Dirty nonfood contact surfaces

Dirty exteriors of food storage containers

*28 Date marking > 24 hrs,on site,temp 41F

*07 Food safe, good condition, unadulterated, and honestly presented

Discard dented cans

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*18 Toxic items labeling-non original container

*39 Loosely cover cooling foods

*37 Food, utensils & equip under other sources

Ice scoop handle in ice

*34 Pest control-routine inspections for

Prevent fruit flies

*29 Sanitizing solutions, testing devices

*19 Water & Plumbing in good repair- per code

leaking pipe under the three compartment sink

*10 Clean Sight and Touch

clean the shelves/racks inside the walk in cooler

*31 Handwashing lavatory - used for other purpose

utensils stored inside a designated hand wash sink

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers inside the walk in cooler

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*37 Storing the food where it is not exposed to splash, dust, or other contamination

slash guard needed at the hand wash sink

*10 Equipment and Utensils Cleaning-contamination

clean the soda gun holsters and nozzles thoroughly. ; thoroughly clean the inside of the ice machine-pink slime observed

*24 Food Labeling- with common name of the food

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

goat, stored in the reach in cooler, measured at 61 degrees F.

*19 Water & Plumbing in good repair- per code

leaking pipe under the three-compartment sink at the bar and at the three-compartment sink in the kitchen.

*39 Keep utensils handles upright or protected

ice scoop laying flat inside the ice

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*18 Toxic items labeling-non original container

*10 Chlorine sanitizer concentration, minimum temp.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*39 Keep utensils handles upright or protected

ice scoop stored on top of the ice machine

*45Floor, wall, ceiling - Exposed material

*40 Reuse of single service articles

*32 Damaged Equipment

replace the broken air gaskets inside the reach in cooler

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

container filled with garlic stored adjacent to containers of raw chicken inside the walk in cooler

*02 Cold Hold (41øF/45øF or below)

melon and peppers measured at 49 degrees F

*31 Individual, disposable towels

*45Floor, wall, ceiling - Exposed material

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly; pink slime observed

*02 Cold Hold (41øF/45øF or below)

Raw chicken in the Bread room refrigerator at 59.1 degrees Cooked chicken in the North Cooks refrigerator at 52.6 degrees Mint sauce in the salad refrigerator at 44.5 degrees

*42 Nonfood-contact surfaces material

Foil lined surfaces

*31 Handwashing lavatory - accessible

*10 Sanitization after Cleaning

Pots

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

*01 Cooling -- within 2 hours, 135-70øF

North WIR - Mango sauce at 44.5 degrees held more than one day South WIR - chciken bryani at 43.4 degrees held more than one day

*42 Nonfood-contact surfaces material

Refrigerator lid handle missing

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over cooked foods - WIR

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*43 Light - 50 foot : Food and utensils area

Light not working kitchen

*01 Cooling -- total 6 hours, 135-41øF

Both of the walk in refrigerators were holding food products above 41.0 degrees Three of the point of use refrigerators were holding food products above 41.0 degrees

*32 Equipment and Utensils Durability and Strength

Open and rolled up bags used for food storage

*09 Food on display shall be protected from contamination

Mint

*31 Hand sinks: number installed for convenient use

hand sink needed at the dish station

*34 Outer openings:closed,tight-fitting windows

Back door - east

*14 When to wash hands before donning new gloves

Prep staff

*02 Cold Hold (41øF/45øF or below)

Raw chicken at 44.1 degrees - top of the POUR in the bread room Cooked lamb curry at 55.2 degrees - Cook's Line Pour - North Yogurt sauce at 50.6 degrees - Cook's line Pour - South Lentil soup at 4

*10 Clean Sight and Touch

*28 Date marking > 24 hrs,on site,temp 41F

*39 Keep utensils handles upright or protected

Bowl used for a scoop

*37 Storing the food at least 15 cm (6 inches) above the floor

Cabbaged

*45 Floor contruction requirements

Cardboard on the floor

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Lack of wiping rag water

*18 Toxic items stored above food/utensils

Hand soap over food

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*03 Food products not maintained at 135øF or above

Chicken sauce at 121.8 degrees - kitchen Cooked potatoe at 97.7 degrees - kitchen

*35 Hair Restraints effective

Hair and beard

*14 Hands wash procedures-without soap

Washing hands without soap in the prepration sink Dishwasher - After handling dirty dishes needs to wash hands before unloading clean dishes