Kakatiya Indian Kitchen

Observed TCS foods stored in a PTC in the kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed food stored on the floor of the WIC and WIF. (CA) Advised the PIC that food must be stored at least 6 inches above the floor. At least 6 inches (15 cm) above the floor.

Observed the current inspection report was not posted. (CA) Advised the PIC to post the current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed the floor, walls, and ceiling in need of repair and cleaning. (CA) Advised the PIC to clean and repair the facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several TCS foods stored in RIC’s with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed several containers of food stored on the floor on the WIC and WIF. (CA) Advised the PIC that food must be stored at least 6 inches above the floor. food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed the floors, walls and ceilings in need of cleaning and repair. (CA) Advised the PIC that the facility needs cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food packages being stored on the floor inside of the WIF. CA: Advised PIC food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed several damaged & missing floor tiles in the main kitchen area around the perimeter of ware washing equipment. CA: Advised PIC all physical facilities shall be maintained in good repair.

Observed food being stored on floor inside walk in freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: PIC rearranged food in freezer.

Observed cooked items being held on counter below 135F with no additional means to keep at proper temperature. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded items.

No paper towels located at hand sink. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel; Pf
3. A heated-air hand drying device; or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC to supplied paper towels.

Observed steel wool and soup remains stored in hand sink. A handwashing facility may not be used for purposes other than handwashing. Removed steel wool and advised PIC on proper handwashing sink usage.

Observed food in all reach ins and walk-ins stored without any type of cover. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Advised PIC to cover all food.

Observed buildup and spillage on all food contact surfaces. Observed microwave oven heavily saturated with food product. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to clean all surfaces.

Observed no food on premises marked with preparation and discard date. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC to date mark all items and discard any items that he was unsure of the preparation date.

Observed spray bottle full of chemical solution with no label or identification. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC will label all chemical bottles.

Observed no employees wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees donned hats.

Observed abundance of fruit flies in the kitchen. Controlling Pests. 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; Pf and
4. Eliminating harborage conditions. PIC will contact pest control.

Observed multiple containers of spices either unlabeled or with incorrect label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will label these items.

Observed raw chicken thawed at room temperature in a prep sink in standing water. Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water. PIC discarded chicken.

Observed food stored directly on the ground in prep area; observed food stored directly on the ground in freezer. Observed boxes of food stored on counter in standing water. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. Advised PIC to relocated all food items to shelves and discard any contaminated food.

Observed no permit posted. Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC will post permit.

Observed no inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will post the inspection report.

Observed plastic togo containers being used as scoops in dry stock. Observed plastic ramikens being used as scoop in soup. Single service items may not be reused. PIC discarded scoops.

Observed prep tables in state of disrepair. Observed collapsing shelf held up with twine. Observed reach in cooler leaking water onto the floor. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will have these repaired.

Observed cutting board on prep cooler heavily stained and scored. Surfaces such as 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. PIC will have cutting board resurfaced.

Observed many non food contact surfaces such as inside of reach in coolers, below ovens, and prep tables heavily soiled. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have these cleaned.

Observed standing water on most parts of the floor. Observed buildup of dirt and debris on walls surrounding equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have facility cleaned.

Observed old equipment and building supplies stored around the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. PIC will remove old equipment and supplies.

Observed personal items such as hats, aprons, drinks, and phones stored amongst food items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC relocated items.