AMMRIT INDIAN CUISINE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of debris in three-compartment sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -multiple dry goods containers have bowls stored inside Repeat Violation

Basic - Dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a light accumulation of grease and food debris

Basic - Food not stored at least 6 inches off of the floor. -fish breading container stored on the floor, employee relocated Corrected On-Site

Basic - Hole in or other damage to wall. -broken tile on wall in dishwashing area

Basic - In-use knives stored in cracks between pieces of equipment, employee removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in freezer door and handle -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris -exterior of fryer and stove have an accumulation of grease and food debris -faucet and handles behind pots in cooking area

High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands. Corrected On-Site

High Priority - Live, small flying insects found 3 above soda machine in the kitchen 1 in buffet area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior cooler used for chicken, walk in cooler. Not in use at time of inspection Unused slicer

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator for buffet

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Yogurt made in house , rice pudding, lassi no marking - several with old labels

Basic - Accumulation of debris in three-compartment sink. Corrective Action Taken

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flours bottom prep shelf, cookline Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans, beans and mushrooms

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chips at buffet

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt sauce 46F. Advised to ice more fully Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Windex over food on storage shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and surrounding area Underside of mixer head Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handle training Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon See stop sale Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on tray on top of reach in cooler with soufflé cups

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledges on dry storage shelving

Basic - Standing water in bottom of reach-in-cooler. End of cookline near walk ins

Basic - Working containers of food removed from original container not identified by common name. Some of the containers holding white substances

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by chairs Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts, salad bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet items kept after lunch: yogurt sauce 46F

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Approximately 750 ppm quat

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Dishwasher Emailed to operator

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Buffet items. Emailed to operator Corrective Action Taken

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots stored on the floor under shelving, kitchen

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline Corrected On-Site

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee removed cooked nan from oven and transferred to prep table with his bare hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored on top of tamarind in walk-in cooler, operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to walk-in freezer, operator installed paper towels Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggplant, per operator cooked on Monday, 1/1/2024, employee dated Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food not stored at least 6 inches off of the floor. -dry noodle packets stored on the floor in dry storage area, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off tandoori oven handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice in standing water 115F, operator turned on heating device to reheat water Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink in dishwashing area soiled -exterior of microwave soiled

Basic - Open dumpster lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cookline has an accumulation of grease and food debris Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above triple sink in dishwashing area have an accumulation of black, mold-like substance - From follow-up inspection 2023-10-06: Time Extended

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal bowls and plates not stored inverted in walk in cooler

Basic - Open dumpster lid. -operator closed Corrected On-Site