URBAN RASOI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and lamb cooked yesterday morning not date marked inside the reach in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the chicken in the reach in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored inside the reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 90°F next to the stove in the kitchen. Repeat Violation

Basic - Stored food not covered. Observed some cooked foods not covered inside standing reach in cooler shelves, located at cooking line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on the floor.

Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar at the dry storage not labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over whole fish, and raw shrimp in reach in cooler, located at preparation kitchen. During the inspection employee removed items and placed them correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed big aluminum bowl stored in front of the hand sink, located at preparation kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked goat , lamb and onions gravy with no date marking. As per operator food was prepared 2 day before the inspection.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water stains in dry storage. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Food stored on floor. Observed 1 case of soda stored on the floor at front counter table.

Basic - In-use tongs stored on oven door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 89 F.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer interior soiled. Repeat Violation

Basic - Stored food not covered. Observed most cooked foods not covered inside standing reach in cooler shelves, located at cooking line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket 200plus ppm. Employee diluted solution with a final reading of 100ppm.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pudding and flan in reach in cooler at dining area made on-site missing production date. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer handle soiled at kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles at dry storage area with water damage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at kitchen area soiled with debris.

Basic - Cloth used as a food-contact surface. Observed soiled towel used for sticking dough to the tandoori oven wall at work station.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board across tandoori oven grooved at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without proper hair restraint preparing cooked chicken at preparation table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink blocked by standing reach in freezer not to ware washing area. Repeat Violation

Basic - Insect control device installed over food preparation area. Observed electric fly trap hung on work station by cook line where food preparation is conducted. Employee removed bug zapper. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled located at kitchen area. Observed the sides of the fryer heavily soiled with grease debris. Observed gasket at double door reach in cooler across from tandoori oven soiled located at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind handwashing sink next to three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of salt not labeled on shelf near rear exit.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the rear exit.

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster missing its lid.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at time of inspection at preparation area. Manager had employee remove towel. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed rice pudding at reach and in cooler located in dinning area missing production date. Manager had an employee date mark product during inspection. Corrected On-Site

Basic - Observed mop sink mop obstructed with brooms and dust pan at the time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the food storage shelve above the reach in cooler at cook line observed sauté onions (60 F - Cold Holding), as per employee for less than 4 hours, employee transferred food to reach in cooler to rapidly cool.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in the kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a Spoon in Standing water at 85F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table in a container observed butter (78F - Hot Holding), as per employee for less than 2 hours. Employee reheating the butter. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm, employee added water to the solution and lowered to 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a try and a plastic bucket stored in the HWS located in the kitchen. Employee removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed a new paper towel roll. Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave exterior.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs and chicken thawing at room temperature in containers on top of the reach in freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs over cooked meat in the reach in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water reach a temperature of 82°F in the unisex restroom.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls in containers of sauces in the reach in cooler in the dining room. The chef removed the cups. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling chemical rack in the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a water stain in the ceiling above the ware washing area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed buckets and a pot not inverted in the ware wash area. The chef inverted the items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several storage containers stacked and wet. The chef separated the containers and let air dry. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light at the bottom right on the back door.

Basic - Hole in or other damage to wall. Observed the wall in front of the mop sink cracked and has a large hole.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 84°F. The chef removed the utensils and discarded the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in the mop bucket outside the back door.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw meat stored in shopping bags,located in the reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with encrusted food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cooking utensils stored in hand wash sink, located by the 3 compartment sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense raw rice.

Basic - Cloth used as a food-contact surface. Observed cloth used to cover utensil that is used to deposit dough to the tandoori oven, cloth comes in contact with dough during the process.

Basic - In-use tongs stored on oven door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with accumulation of encrusted food debris. Observed interior of oven soiled with accumulation of grease and food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets,unit opposite stove.

Basic - Single-service articles not stored inverted or protected from contamination. Observed togo food containers not inverted,located in the kitchen. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. Observed boxes containing single serve togo food containers stored on the floor at the front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink,mold like substance.