Tandoori Indian Cuisine Inc. - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 15, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The dry storage room requires enhanced cleaning and refinishing of shelving. All of the containers require cleaning. Many bottles are stored in this area and are attracting flies. Onions are stored on the floor and subject to contamination. The shelves are worn and require refinishing - this was required on the last inspection report and not completed.
Corrective Action: Wash all of the dry storage containers in the dishwasher. Clean all of the shelves and the floor in the dry storage area. Re-finish the dry storage shelves by cleaning them, removing the adhesive materials that are worn on certain shelves and refinishing them with a durable high gloss kitchen/bathroom paint or equivalent. Ensure all of the containers are provided with lids and provide a surface off the floor for onions and potatoes. Provide a cover for the bottles that restricts fly access. Reinspection for this item on September 4th, 2014 at 10:00am
 |
| 402 | Food is protected from contamination (Sec 12(b))
Observation: Many containers in the walk in cooler are not properly covered and some are stored on the floor.
Corrective Action: Ensure that all containers are raised off of the floor and stored with lids or plastic wrap covering to prevent them from being contaminated.
|
Comments:
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The dishwashing procedure is satisfactory
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory except where noted in item 402 above.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.