TAJ INDIAN RESTAURANT

EHS observed cutting board on prep top cooler with dark staining accumulations. Violation: (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. CA: Resurface or replace cutting surface.

EHS observed prep top cooler not functioning. Violation: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. CA: repair or remove prep top cooler.

EHS observed ceiling in kitchen with stained and yellowing tiles. Violation: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: Clean, paint, or replace ceiling tiles.

EHS observed walls of kitchen stained and yellowing. Violation: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: clean, paint, or replace wall panels.

EHS observed handwashing sink unable to reach minimum of 85F. Hand sink reached 81F. PIC explain they turn water heater off at end of day and turn on in morning. Violation: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. CA: EHS had PIC verify that water heater was on and set to correct temperature.

EHS observed ware washing machine not dispensing sanitizer. Violation: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

CA: Facility called service provider for machine and has bleach EHS provided test strips for bleach.

EHS observed ceiling tiles stained dark and yellowing. Violation: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: Clean physical facilities at frequency to prevent accumulations.

EHS observed prep top cooler that is non functional in main part of kitchen. Violation: Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. CA: remove or repair prep top cooler.

EHS observed nonfunctioning reach in cooler in small hallway in front of main kitchen area. Violation: Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. CA: remove or repair reach in cooler.

EHS observed inspection report posted was not most recent inspection report. Violation: the most current inspection report shall be posted in public view. CA: print and post inspection report from today 04/25/25

EHS observed cutting boards on prep top coolers with dark staining accumulations. Violation: Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. CA: Clean or replace cutting boards.

EHS observed facility did not have any test strips. Violation: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CA: EHS provided few test strips for chlorine bleach until facility can obtain more.

EHS observed food residue on nonfood contact surfaces of flat top grill. Violation: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Clean grill to be free of food residue.

EHS observed nonfood contact surfaces of wok burners with food residue. Violation: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: clean burners to prevent the accumulation of food residue.

EHS observed burners on stove with food residue. Violation: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: clean stove at frequency at which to prevent accumulation of food residue.

EHS observed grease accumulation on vent hood. Violation: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.CA: clean hood vent at frequency to preclude grease accumulations.

EHS observed walls of facility stained and yellowing. Violation: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: Clean physical facilities at frequency to prevent accumulations.

Observed the need for the facility to obtain the supplies and/or purchase a kit for the addressing of fecal/vomitus clean up events. All facilities must have in procedures and supplies for addressing contamination events. Facility is to assemble all supplies and/or may purchase a commercially available kit.

Observed vegetable balls stored uncovered in the chest freezer in the hallway in the kitchen area. All foods must be stored covered to prevent potential contamination. PIC covered product.

Observed green sauce, red sauce, eggplant chutney type product, and pickles stored uncovered in the reach in refrigerator in the hallway near the bulk ice machine. All foods must be stored covered to prevent potential contamination. PIC covered product.

Observed glasses stored as clean in the small hallway near the bulk ice machine with visible debris on the lip contact surface. All food contact surfaces are to be clean to sight and touch. PIC is to clean.

Observed scoops in the bulk containers in the main kitchen area with dried on, yellowish crusty materials on the food contact surfaces. All food contact surfaces are to be clean to sight and touch. PIC is to clean.

Observed the need to clean the food contact surface of the bulk ice machine in the small hallway. All food contact surfaces are to be clean to sight and touch. PIC is to clean.

Observed the need to clean the cutting board on the prep top cooler due to heavy staining and visible food debris. All food contact surfaces are to be clean to sight and touch. PIC is to clean.

Observed knives stored as clean on the magnetic knife rack above the handsink in the main kitchen area with visible debris on the blades. Facility was not prepping food at time observed. All food contact surfaces should be clean to sight and touch. PIC is to clean.

Observed a heavy presence on gnats in the area near the 3-C sink. All facilities must take proactive steps to prevent the presence of pests. PIC is to speak to pest control.

Observed a heavy presence on gnats in the area near the restrooms. All facilities must take proactive steps to prevent the presence of pests. PIC is to speak to pest control.

Observed dark stained ceiling tiles in the main kitchen area. All physical facilities are to be maintained at a frequency to prevent accumulations. PIC is to clean and/or replace as needed.

Observed the need to clean the walls in the main kitchen area due to visible drips and staining. All physical facilities are to be maintained at a frequency to prevent accumulations. PIC is to clean and/or replace as needed.

Observed the need to clean the tops of the bulk containers in the main kitchen area. All non-food contact surfaces are to cleaned at a frequency to prevent accumulations. PIC is to clean.

Observed the need to clean the shelves in the main kitchen area. All non-food contact surfaces are to cleaned at a frequency to prevent accumulations. PIC is to clean.