Sandhu Tandoori Chilli House - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 30, 2008
Number of critical violations:	0
Number of non-critical violations:	1
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code

Description / Observation / Corrective Action

110

Food Not Protected - General Observation: 1) Open packages of dry-goods observed stored on floor in storage room. 2) Dry-goods and non-food items observed stored n floor. 3) Several containers of food in walk-in cooler, observed uncovered and unprotected. 4) Dishwasher water temperature is not being monitored and recorded on daily basis. Corrective Action: 1) Provide food-grade bins with tight-fitting lids, to store open packages of dry-goods. 2) Ensure all dry-goods, equipment and packaging are stored up off floor. Provide additional shelving in storage areas and kitchen, to allow all items to be stored minimum of 6 inches up off floor. 3) Ensure all foods in walk-in cooler are covered, labelled and dated. 4) Monitor and record dishwasher water temperature on Sanitation log daily.

Comments:

Other items noted at time of inspection:

- Temperature log is posted and fridge and freezer temperatures monitored and recorded daily.
- Refrigerator temperatures recorded 4C, or below = good.
- Freezer temperatures recorded -16C = good.
- Clean, wiping cloths stored in sanitizing solution (100ppm chlorine).
- Liquid handsoap and paper towels provided at handwash station.
- Dishwasher sanitizing rinse recorded 180F on temperature gauge = good.
- Foods hot-holding on buffet line recorded temperatures above 60C = good.