SANJH INDIAN RESTAURANT AND BAR

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can numerous times and touched food containers before washing hands first; educated ; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potato patties and sauces in cooler at cook line; Raw chicken over peeled onions in walk-in cooler; stored properly Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lentil and lamb - since Tuesday; advised to date Repeat Violation

Basic - Food stored on floor- bucket of sauce in walk-in cooler; advised to store properly

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 78 F; removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all

High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Employee touched face and preceed to finish preparing food on cook line, without washing hands. Advised operator of proper hand washing procedures. Employee washed hands. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over or with unwashed produce. In walk in cooler raw lamb stored over unwashed produce. Advised operator of proper storage. Operator moved lamb. Corrected On-Site Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken in bowl, before handling pans on the cook line. Without changing gloves or washing hands. Advised operator of proper hand washing procedures. Employee washed hands. Corrected On-Site Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Handwashing sink next cook line used as a dump sink, evidenced by food debris. Advised operator of proper uses for handwashing sink. Priority: Intermediate

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have chlorine test kit for dishwasher. Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various items prepared onsite per operator on 1/10. Not date marked. Advised operator of proper date marking of items. Priority: Intermedia