Mughlai Restaurant

*02 Cold Hold (41øF/45øF or below)

Maintain food below 41 F

*10 Chlorine sanitizer concentration, minimum temp.

Sanitinzer 3-compartment sink too high maintin 50 ppm Cl

*29 Sanitizing solutions, testing devices

Provide Chlorine test strips

*32 Equipment & Utensils smooth easily cleanable

Do not use cardboard as a liner no wood blocks under equipment remove plastic film on equipment replace broken cooler gaskets

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

Cover all food in WIC

*39 Store all equipment & utensil covered or inverted

Invert utensils

*31 Handwashing lavatory - used for other purpose

Do not block hand sink

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

Label all bulk storage items - spices

*42 Dirty nonfood contact surfaces

Clean cooler handles and inside

*43 Clean vent syst:Intake/exhaust air ducts

Clean vent hood

*46 Covered waste receptacle for women's restroom

Provide lid to feminine hygiene product trash can

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

Do not store personal drinks above prep table

*10 Clean Sight and Touch

Clean and sanitize inside ice machine

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

Label and date all food

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

Do not store food on the floor

*39 Equipment in good repair and proper adjustment.

Repair cooler gaskets

*42 Dirty nonfood contact surfaces

Clean microwaves, cooler fans, shelves, under and behind equipment, air vents, outside equipment

*45 Premises shall be maintained in good repair

Repair floor tiles and ceiling tiles

*47 Other Violations

Provide bodily fluid spill instructions

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not use foil a a liner

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

Separate personal foods

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * Lamb 50* Chick peas 48* chicken 48*

*10 Clean Sight and Touch

dirty can opener blade microwave bottom of coolers

*39 Keep utensils handles upright or protected

can not use a bowl as a scoop needs to have handle

*32 Equipment & Utensils smooth easily cleanable

remove from tape from spoon handle can not store food or utensils on cloth remove protective film

*42 Dirty nonfood contact surfaces

Clean surfaces

*10 Clean Sight and Touch

Clean ice machine dividers

*32 Maintain in Good Repair

Change gaskets for cooling units

*36 Cloths in-use for wiping between uses stored

Store used wipe cloths in bucket b/w use

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

observed an open cup on food prep table.

*39 Store equipment & utensils - avoid contamination

observe tables preset with plates and cups.

*02 Cold Hold (41øF/45øF or below)

cooked chicken observe at 76f, must maintain cold food at 41F or below

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

protect food by storing off the floor, rice.

*29 Cold/hot hold unit thermometer easily viewable

provide a hanging thermometer inside of walk in cooler.

*42 Dirty nonfood contact surfaces

detail clean the wall over food prep areas. remove dust from vent hood filters. detail clean shelving inside of the walk in cooler. detail clean the exerior top of the dish machine.

*45 Premises shall be maintained in good repair

check all reach in coolers at correct temperatures, cook line running high temperates

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark all RTE foods stored inside of the walk in cooler/reach in cooler.

*18 Toxic items stored above food/utensils

chemical spray bottles observed stored next to dry ingredients- cook line.

*28 Original cont. of RTE/PHF/Day1= day of opening

Must datemark items held longer than 24 hrs for no more than 7 days.

*33 Warewashing manufacturer's operating instuctions

Repair rinse-cycle thermometer for dish machine. Using 3-compartment sink at time of inspection.

*47 Handwashing signage

Need handwash signage at all handwash sinks.

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

*10 Sanitization after Cleaning

Dish machine

*31 Handwashing lavatory - used for other purpose

Items stored in hand sink

*45 Premises shall be maintained in good repair

Protective wall panel below vent hood

*6 Discard PHF is exceeds time/temp combinations

Milk in reach in cooler

*18 Toxic items labeling-non original container

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

Cracked eggs found in the reach in cooler.

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

Observed thawing without running water.

*42 Dirty nonfood contact surfaces

Stains on surfaces and inside of cooling units.

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

replace the air gaskets in the cooler

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

clean the shelves/racks inside the reach in cooler

*29 Warewashing machines thermometer in F.rinse tank

rinse digital thermometer is malfunctioning and displaying the word error.

*31 Handwashing lavatory - accessible

pots and pans, stored on the floor, blocking access to the designated hand wash sink

*21 RFSM - Not On Site

EXPIRED PERMIT- 1/08/2019

*18 Toxic items labeling-non original container

label every non original spray bottle with its contents

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

raw eggs stored directly on top of sauces inside the reach in cooler

*32 Damaged Equipment

air gaskets need to be replaced inside the reach in cooler

*18 Toxic items labeling-non original container

*10 Equipment and Utensils Cleaning-contamination

black mold observed inside the ice machine

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

lamb prepared three days ago with no date marking; provide date marking for all perishable foods

*35 Hair Restraints effective

beard guard needed

*32 Damaged Equipment

air gaskets need to be replaced; warewashing machine does not give a temperature reading on the rinsing cycle

*46 A ware washing sink not used for hand washing or dumping mop water

observed an employee washing his hands in the three-compartment sink

*32 Nonfood surfaces-design to be cleaned easily

food debris/residue inside the reach in freezers and coolers

*31 Handwashing lavatory - accessible

pots and pans blocking the path to the hand washing sink in the food prep area

*45Floors easily cleanable

clean the floors throughout the facility

*32 Damaged Equipment

replace air gaskets inside the reach in coolers

*10 Equipment and Utensils Cleaning-contamination

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

*36 Cloths in-use for wiping between uses stored

cloth towels should not be stored underneath cutting boards

*42 Floors/walls/ceiling/nonfood dirty

walls need to be free of food residue/splashes

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket stored adjacent to the coolers

*33 Manual warewashing equipment, wash solution temp.

*19 Backflow prevention device - air gap

Missing air gap at the ice maker

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

*34 Outer door: solid,selfclosing,tightfitting

*35 Hair Restraints effective

Hair and beard nets

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 57.2 degrees on the counter Raw fish held at 49.3 degrees - Top of the west POUR Yogurt sauce at 48.2 degrees - Top of the middle POUR Chicken curry at 48.0 degrees - Top of

*14 When to wash hands after handling soiled equip/utensil

Cook washing hands using a dirty rag without sanitizing solution

*36 Cloths in-use for wiping between uses stored

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

In the store room without ceiling tile - onions stored in an open container

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

Missing cove base back door wall

*31 Handwashing lavatory - accessible

Manual dish washer station

*33 Manual warewashing equipment, wash solution temp.

Lack of wash water in the manual ware washing sink

*02 Cold Hold (41øF/45øF or below)

East point of usage refrigerator Raw shrimp at 43.1 degrees Raw chicken held at 53.3 degrees - stacking pan on pan - make up portion of the refrigerator Middle point of usage ref

*19 One Inch Air Gap

The ice maker drain does not have a vent stack nor an air gap for the drains

*42 Floors/walls/ceiling/nonfood dirty

Store room floor in need of cleaning

*35 Hair Restraints effective

Hats and or beard nets missing

*42 Dirty nonfood contact surfaces

Dirty foil covered surfaces - bread station

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

Freezer

*40 Reuse of single service articles

*10 Clean Sight and Touch

Inside the mechanical dishwasher is covered in gross greasy food particles

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

Hot foods (135 degrees plus) in 6 inch 1/3 pans in the walk in refrigerator to cool with out a quick cool method

*03 Food products not maintained at 135øF or above

Cooked chicken legs held at 95.5 degrees - under the glow ray Cooked chicken held on the counter at 71.5 degrees - lacking a hot or cold source Later the same chicken was put under the glow r

*42 Nonfood-contact surfaces material

Foil covered surfaces shelf over the stove top Wet towel used under the cutting board

*38 Thawing. under running water criteria

Thawing raw chicken in standing water

*15 Bare hands contact with ready-to-eat foods

*36 Cloths in-use for wiping between uses stored

*31 No soap at handsink

*02 Cold Hold (41øF/45øF or below)

Raw chicken at 59.8 degrees in a tub in the room temperature kitchen Garbanzo beans at 47.8 degrees top of the POUR Paneer (Cheese) at 51.5 degrees top of the POUR

*42 Nonfood-contact surfaces material

Foiled lined surgaces

*14 When to wash hands after handling soiled equip/utensil

Dishwasher repeat

*40 Reuse of single service articles

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

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

Rim and seam dented can goods Milk crate of cooked potatoes stored on the floor

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

Raw chicken stored over coolek foods

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

Freezer and refrigerator floor

*45Floor, wall, ceiling - Exposed material

Store room ceiling missing

*36 Cloths in-use for wiping between uses stored

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

*32 Approved Food Contact Equip.

Open cans used for storage of high acid foods - tomato sauce

*02 Cold Hold (41øF/45øF or below)

Coconut cream at 46.9 degrees - small point of usage refrigerator

*31 Hand sinks: number installed for convenient use

Replace the hand sinks that were removed, please use the mop sink for mop water instead of a hand washing mop sink

*18 Toxic items stored above food/utensils

Sterno stored above plates - store room

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

Cooling food products on the counter without a quick cool method Cooked chicken cooling on the counter at 82.9 degrees

*33 Manual warewashing equipment, wash solution temp.

*42 Nonfood-contact surfaces material

Foil lined surfaces

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

In the walk in refrigerator - raw chicken stored over cooked chicken

*14 When to wash hands before donning new gloves

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*40 Reuse of single service articles

Milk cartons

*09 Food on display shall be protected from contamination

jalebi

*29 Food thermometers provided and accessible

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

sink leaking by the walk in cooler

*45 Premises shall be maintained in good repair

reach in cooler

*22 Handlers-Certificate Not On Site

*15 Contact RTE Products w/ Bare Hands

*47 RFSM Certificate - Not Display

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

*21 RFSM - Not On Site

*29 Mechanical holding unit, thermometer location