FLAMES INDIAN GRILL

OBSERVED RAW CHICKEN LEGS STORED DIRECTLY ABOVE COOKED LAMB IN WIC IN MAIN KITCHEN. OBSERVED RAW CHICKEN, RAW SHRIMP AND RAW FISH STORED DIRECTLY ABOVE DRINKS IN WIC.

C/A: RAW ANIMAL PROTEINS SHALL NOT BE STORED ABOVE RTE FOODS

COS: EMPLOYEE RE-ARRANGED COOKED LAMB OVER RAW CHICKEN; PLACED DRINKS ON DIFFERENT SHELF

OBSERVED GOAT PIECES AND CHICKEN PIECES COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED VEGETABLE AND ONION SAMOSAS COLD HOLDING ABOVE 41F IN COOLER IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED CHICKEN CURRY AND LAMB CHUNKS COLD HOLDING ABOVE 41F IN PREP TOP COOLER (LG) IN MAIN KITCHEN. OBSERVED CHICKEN CHUNKS #1 & #2 AND RICE #1 COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN.

C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

NO PROPER DISINFECTANT OBSERVED FOR THE CLEAN UP AND DISINFECTING OF VOMIT FECAL INCIDENTS. THE BLEACH FACILITY PURCHASED IS FOR LAUNDRY ONLY

C/A: A food an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter

FACILITY HAS UNTIL SEPTEMBER 3RD TO PROVIDE DISINFECTANT

OBSERVED BOWLS STORED IN 2 CONTAINERS OF FLOUR AND ONE CONTAINER OF TASTING SALT IN DRY STORAGE IN MAIN KITCHEN. OBSERVED HANDLE STORED IN DIRECT CONTACT WITH SUGAR IN CONTAINER IN DRY STORAGE AREA IN MAIN KITCHEN. OBSERVED KNIVES STORED IN BETWEEN THE SOILED WALL AND EQUIPMENT IN MAIN KITCHEN.

C/A: IN BETWEEN USES, UTENSILS SHALL BE STORED ON A CLEAN AND SANITIZED SURFACE AND/OR WITH HANDLE ABOVE FOOD PRODUCT.

COS: BOWLS REMOVED; SCOOP REMOVED

OBSERVED RAW SHRIMP STORED ABOVE READY TO EAT VEGETABLES IN WIC IN MAIN KITCHEN. OBSERVED RAW TILAPIA STORED ABOVE READY TO EAT RED SAUCE STORED UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN. OBSERVED RAW CHICKEN BREAST STORED ABOVE RTE CHICKEN QUARTERS IN WIC

C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: FOOD REARRANGED

OBSERVED TWO CONTAINERS OF WHITE/YELLOW RICE COLD HOLDING ABOVE 41F IN WIC

C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW

COS: RICE DISCARDED

NO HANDWASHING CLEANSER AT HAND SINK IN KITCHEN

C/A: THERE SHALL ALWAYS BE HANDWASHING CLEANSER AVAILABLE AT ALL HAND SINKS IN A FOOD SERVICE FACILITY

COS: SOAP PROVIDED

NO HAND DRYING PROVISIONS OBSERVED AT HAND SINK IN MAIN KITCHEN

C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS AT ALL HAND SINKS IN A FOOD SERVICE FACILITY

COS: PAPER TOWELS PROVIDED

NO WRITTEN PROCEDURES OR PROPER DISINFECTANT OBSERVED FOR THE CLEAN UP AND DISINFECTING OF VOMIT FECAL INCIDENTS

C/A: food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter

FACILITY HAS UNTIL AUGUST 29TH TO PROVIDE DISINFECTANT AND WRITTEN PROCEDURES FOR THE CLEAN UP OF VOMIT/FECAL INCIDENTS

OBSERVED NUMEROUS CONTAINERS OF SEASONINGS AND SEEDS ETC...STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION OVER NIGHT. OBSERVED CONTAINERS OF TOFU AND SHREDDED CABBAGE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED WORKING SPRAY BOTTLE WITH BLUE CHEMICAL STORED IN FRONT FOOD SERVICE AREA WITH NO COMMON NAME LABEL

C/A: ALL WORKING CONTAINERS OF CHEMICALS TAKEN FROM BULK SUPPLY SHALL BEAR A COMMON NAME LABEL

COS: BOTTLE LABELED

OBSERVED MULTIPLE INSECTS IN DIFFERENT AREAS OF THE KITCHEN

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;

4. Eliminating harborage conditions.

OBSERVED FACILITY USING CARDBOARD ON SHELVES, UNDER FOOD STORAGE CONTAINERS IN DRY STORAGE

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

OBSERVED EXCESSIVE FOOD DEBRIS IN MULTIPLE AREAS OF KITCHEN INCLUDING, BUT NOT LIMITED TO: FOOD STORAGE CONTAINERS, MICROWAVE, GRILL, CROCK POT, PREP TOP COOLER AND SHELVE ATTACHED, PREP TABLES, WALLS, DISH MACHINE

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed cold TCS foods with temperatures at 43 - 52f (in walkin cooler and front service prep cooler). Animal meats, dairy cooked vegetables, cooked seasoned rice with cooked chicken. C/A: Cold TCS foods must be maintained at 41f or below. Food discarded

Observed uncovered food items in dry storage bins, seasoning/spice containers in rear prep area and front service area racks in rear prep area and on cooking area. C/A: All food items must be covered between use protect from all contamination. PIC covered all items.

Food contact surfaces were not clean to sight and touch. Can opener blade (rear prep area) and all cutting boards (front service area). CA: Food contact surfaces must be cleaned after each use.

Observed food equipment is being sanitized at a level higher than recommended for food contact surfaces. Chlorine sanitizer observed at 200 ppm. Proper range for chlorine sanitizer 50 ppm - 100 ppm. Employee diluted sanitizer to 100 ppm.

Observed cutting boards in the main kitchen and grill prep area heavily pitted. cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. correct within

Observed prep top cooler with ambient temperatures fluctuating from 42 - 45f. CA: Cold holding equipment shall maintain to hold temperatures 41f or below without constant fluctuation. Refrigeration service repair professional arrived and service prep top cooler - while EHS was onsite. Ambient 39*f.

Observed dishmachine with washing/rinsing temp at 100F. CA: Low temp chemical sanitizing dishmachine must reach 120*F or above during its wash/rinse cycles.

Observed uncovered food items in WIC and along dry storage racks in main kitchen area. C/A: All food items must be covered between use to protect from all contamination.

Observed soiled knives stored on soiled knife holder along wall in main kitchen. Observed accumulated food debris along can-opener blade in main kitchen at prep table and food splatter in lower microwave in main kitchen. C/A: Clean/sanitize all food contact surfaces and maintain clean.

Observed numerous spices and food items along spice rack in main kitchen and WIC not labeled with common name. C/A: Label all food or food ingredients removed from their original packages for use in the food establishment.

Observed food worker prepping fresh peppers at prep table in main kitchen without washing fresh vegetables first. C/A: All fruits/vegetables must be washed prior to preparation. COS: Peppers washed at time of inspection.