Vindu Indian Cuisine

*45 Premises shall be maintained in good repair

hole in ceiling (women's restroom)

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

large white bins need label with common name

*10 Clean Sight and Touch

food accumulation on mixer/ on inside of RIC (not clean to sight and touch)

*42 Floors/walls/ceiling/nonfood dirty

maintain ceiling free of dust/ debris

*47 Other Violations

provide sign "most recent inspection report available upon request" or post previous inspection

*02 Cold Hold (41øF/45øF or below)

MILK AND CREAM, ROOM TEMP

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW SHELL EGGS STORED DIRECTLY ON TOP OF RTE FOODS

*10 Clean Sight and Touch

CLEAN FOOD CONTACT EQUIP

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

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

*38 Thawing. under running water criteria

*39 No equipment & utensil under contamination sources

REMOVE TOWELS FROM UNDER CUTTING BOARDS

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

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

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

*21 RFSM - Not On Site

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

*32 Maintain in Good Repair

ICE MACHINE

*42 Dirty nonfood contact surfaces

*45 First Aid

*39 No equipment & utensil under contamination sources

*10 Clean Sight and Touch

ICE MACHINE AND CUTTING BOards

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

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

*36 Cloths in-use for wiping between uses stored

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

*39 Cutting surfaces.

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

REPLACE CRACKED SHIELDS

*45 Premises shall be maintained in good repair

GASKETS

*47 Handwashing signage

*21 RFSM - Not On Site

*10 Sanitization after Cleaning

dishwasher 0 ppm chlorine

*32 Maintain in Good Repair

replace gasket on wic does not allow it to close

*21 RFSM - Not On Site

must register food manager course with the city of Dallas

*42 Dirty nonfood contact surfaces

clean all shelving units

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

cover food to protect from dust or accumulation

*21 RFSM - Not On Site

*45 Floor& wall junctures- coved & sealed

*34 Remove dead/trapped pests

*29 Mechanical holding unit, thermometer location

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

*19 Water & Plumbing in good repair- per code

*35 Hair Restraints effective

*10 Clean Sight and Touch

*20 Grease Trap Tickets

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

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

*45 Premises shall be maintained in good repair

soap dispenser

*21 RFSM - Not On Site

*35 Hair Restraints effective

*42 Floors/walls/ceiling/nonfood dirty

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

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

*19 Water & Plumbing in good repair- per code

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

*21 RFSM - Not On Site

*09 Food on display shall be protected from contamination

*45 Floor& wall junctures- coved & sealed

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

*47 Handwashing signage

*29 Mechanical holding unit, thermometer location

*31 Handwashing lavatory - used for other purpose

*35 Hair Restraints effective

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

*45 Floor& wall junctures- coved & sealed

*21 RFSM - Not On Site

*10 Clean Sight and Touch

*09 Food on display shall be protected from contamination

*19 Water & Plumbing in good repair- per code

*22 Handlers-Certificate Not On Site

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

yogurt 50 F

*32 Equipment & Utensils resistant pit,chip, crazing

*35 Hair Restraints effective

*39 Equipment in good repair and proper adjustment.

*21 RFSM - Not On Site

*45 Premises free of litter

water at the back

*09 Food on display shall be protected from contamination

mint

*47 Handwashing signage

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

*19 Water & Plumbing in good repair- per code

hand sinkqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq

*10 Clean Sight and Touch

*35 Hair Restraints effective

*29 Mechanical holding unit, thermometer location

*22 Handlers-Certificate Not On Site

*45 Premises shall be maintained in good repair

cooler gasket

*10 Clean Sight and Touch

*31 No soap at handsink

*09 Food on display shall be protected from contamination

mint

*35 Hair Restraints effective

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

*22 Handlers-Certificate Not On Site

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

*29 Cold/hot hold unit thermometer easily viewable

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

walk in cooler

*09 Food on display shall be protected from contamination

*31 Individual, disposable towels

bar hand sink

*21 RFSM - Not On Site

*10 Clean Sight and Touch

*35 Hair Restraints effective

*32 Thermometer in good condition or discarded

replace thermometer in walk in cooler and walk in freezer

*02 Cold Hold (41øF/45øF or below)

lamb 53, cooked vegetables 52, 54, ginger 50.3 degrees f

*19 One Inch Air Gap

provide one inch air gap (drink station)

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

observed container with cut lemon store in ice for human consumption

*45 Premises shall be maintained in good repair

replace caulk around hand sinks, dish washer area, 3 com sink

*47 Handwashing signage

provide hand washing sign

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no standing water

*10 Clean Sight and Touch

clean ice machine, food storage containers, microwave, soda nozzles

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

keep food 6 inches off the floor

*42 Dirty nonfood contact surfaces

clean coolers inside, gaskets, shelves in walk in cooler, clean prep tables, clean pipes under 3 com sink, dish washer

*35 Hair Restraints effective

cover hair

*36 Cloths in-use for wiping between uses stored

WET WIPING CLOTH MUST BE STORED IN SANITIZER BUCKET

*32 Approved Food Contact Equip.

USE APPROVED FOOD CONTACT EQUIPMENT/UTENSILS-SHOPPING BAGS USED TO STORE FOOD IN WIF

*18 Toxic items stored above food/utensils

CHEMICALS STORED OVER FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS, CEILINGS,

*44 Trash can provided for papertowel waste

*34 Pest control-routine inspections for

OBSERVED ROACHES

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

RIC AND WIC CAN CORNED OPENED Improperly COVER FOOD BEFORE STALKING FOOD CONTAINERS

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

*45 Premises shall be maintained in good repair

REPLACE BROKEN /MISSING TILES, ENSURE ALL SINKS ARE CAULKED, SEAL ALL GAPS

*10 Clean Sight and Touch

CLEAN COMMERCIAL MIXER, CLEAN TOP INSIDE OF MICROWAVE, CLEAN BOTH ICE MACHINES, DRY STORAGE CONTAINERS NEED TO BE CLEANED, CLEAN KNIFES AND KNIFE MAGNET STRIP

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP