GURU RESTAURANT

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food bin on top shelf in walk in cooler, operator moved to bottom shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cilantro over paneer in walk in cooler, operator moved unwashed to different shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,45 f held less than four hours.Operator adjusted the thermostat.

Basic - Cutting board has cut marks and is no longer cleanable.Green cutting boards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled with dust at the back line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave to the left of cook line soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled. Reach in cooler in reach in freezer in wait area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at handwashing sink and behind the stove.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter. Operator determined correct time. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cookline. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Water bottle. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gasket torn.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream based sauce 53F in the middle, walk in cooler. Cooked chicken 47F in the middle, walk in cooler. Items cooked previous evening and in walk in cooler overnight per operator. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter for naan bread. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Multiple food items labeled 11/28 - made in the previous 2 days per operator.

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored with wine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. On cookline. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handsink by wait station used as dump sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice scoop. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Not separate from clean cups in wait station.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2022-12-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained. Warning - From follow-up inspection 2022-12-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 55f. Less than 4 hours. Advised to rapid chill. Manager placed in cooler to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 113f, less than 2 hours. Provided time plan for butter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can in wait station. Corrected On-Site

Basic - Cloth used as a food-contact surface.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placement incorrect at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.