R&R Restaurant LLC dba India Express

2-2D: .06(2)(o)Observed the designated hand sink in the kitchen blocked by empty buckets and a rolling cart. Observed a small plastic bowl stored in the only handsink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: PIC pushed the rolling cart and empty buckets aside to make a pathway to the handsink.

2-2D: .03(5)(d)Observed food employee rinse hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC (person in charge) had food employee wash hands in the designated hand sink.

4-2B: .05(7)(a)1Observed the microwave had old food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had food employee clean the microwave.

6-2: .04(6)(g)Observed curry goat, chicken curry, and a container of cooked chicken stored in the reach-in-coolers not date marked. Observed fried cauliflower, cooked potatoes, and chickpeas stored in the prep coolers not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC discarded the container of cooked chicken. PIC date marked the foods in the reach-in-coolers and prep coolers. *** THIS IS THE SECOND REPEAT OF CODE VIOLATION. VIOLATION OF SAME CODE ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION.***

8-2B: .07(6)(b)Observed three chemical spray bottles not labeled. 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. (Pf) Corrective Actions: PIC labeled all of the chemical spray bottles.

14C: .05(6)(r)Observed a container of plain yogurt being reused to store sauce. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC removed the sauce to an approved container. The plain yogurt container was discarded.

2-2A: .03(1)(c)2,3,17PIC (person in charge) was unable to name reportable symptoms and diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was coached on the reportable symptoms and diseases and given employee health policy.

2-2A: .03(2)(m)PIC (person in charge) was unable to provide any signed employee health forms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: FAILURE TO CORRECT VIOLATION BY INFORMAL DATE WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED WHEN SIGNED EMPLOYEE HEALTH FORMS ARE PROVIDED.

2-2D: .07(3)(b)Observed the only hand sink in the kitchen did not have hand paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC provided the hand sink with hand paper towels.

2-2D: .07(3)(a)Observed the only handsink in the kitchen did not have any hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC provided the hand sink with hand soap.

6-2: .04(6)(g)Observed curry chicken, onion oil, goat meat, and onion sauce ,that were prepped two days ago, stored in the reach-in-cooler without a date mark. Observed in the prep cooler, cooked chicken in a ziplock bag and cooked potatoes not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC dated marked all foods.

10D: .04(7)(c)Observed multiple squeeze bottles and containers through out the kitchen not labeled. 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. (C) Corrective Actions: PIC labeled the squeeze bottles and containers.

14A: .04(4)(k)Observed cooking ladle stored in standing water with a temperature of 92F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC discarded the water and placed the cooking ladle in the three compartment sink.

17A: .07(5)(i)Observed both the men and women bathrooms do not self closed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17D: .07(4)(b)Observed personal foods stored with restaurant items in the reach-in-cooler and dry storage area. 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. (C) Corrective Actions: PIC removed the personal items to an approved location.