DELHI INDIAN EATS

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .07(3)(b)No paper towel was provided at the handwashing sink in kitchen and restrooms. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: added paper towel to area.

4-2B: .05(7)(b)Observed a container of water next to the rice that was storing a spoon at the temp. of 61 degrees F. Kebab skewers hanging from previous day stored to be re-used with food debris present. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in that corresponds to the following temperature:

• 24 hours if 41ºF or less;
• 20 hours if >41ºF - 45ºF;
• 16 hours if >45ºF - 50ºF;
• 10 hours if >50ºF - 55ºF. and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. Corrective Actions: Removed spoon from water and changed water.

6-1A: .04(6)(f)Observed cheese, rice, and fried chicken that was above the temp of 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: discarded

6-1B: .04(6)(f)Observed rice that was hot holding at a temperature that was under 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: discarded

6-2: .04(6)(g)No date-marking observed on any open/ cooked TCS foods held past 24hrs. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

8-2B: .07(6)(a)Observed detergent in original container with no label identifying what it was. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. (Pf)

10D: .04(4)(d)Observed food and seasoning with no labeling identifying what they were. Food should be labeled to prevent mistaken use of food allergens and chemicals.

13A: .02(1)(c)2There is not a poster for choking/first aid up on the wall. The choking poster shall be posted in a conspicuous place approved by the department - in public view.

14B: .05(10)(a)Observed dishes that were stacked wet and not air dried. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

14C: .05(6)(r)Facility re-using seasoning containers and yogurt gallon containers Single-service and single-use articles may not be reused. (C)

15A: .05(1)(i)Observed wood used to keep shelving up and pots on wall, rust on shelving, debris on shelving in walk-in cooler, Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. (C)

2-2D: .07(3)(a)No hand soap available at hand washing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: added soap to sink.

15C: .05(7)(a)2,3Observed multiple non food contact surfaces with debris and accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

15C: .05(7)(d)Observed multiple nonfood contact surfaces with debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

16B: .06(2)(r)Observed handwashing sink in employee bathroom and in the kitchen with clogs. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17A: .07(3)(e)Observed most stalls with no toilet tissue in them. A supply of toilet tissue shall be available at each toilet. (C)

17C: .07(5)(a),(b)1,2,3Observed walls with splashes and debris as well as holes in the walls and ceilings. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(2)(k)Observed an insect control device placed over the food prep area. Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)

18: .07(5)(l)Observed dead roaches in kitchen and food prep area and in several of the light shield in the kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

18: .07(5)(k)Observed rodent droppings in food storage area, on shelf of prep table, and underneath shelving by employee restroom. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-2E: .03(6)No vomit diarrheal kit onsite. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

3-1C: .04(3)(e)A container of tartar sauce in the walk-in fridge with mold-like substance on the outside of it. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: container discarded.

3-1C: .04(1)Observed cheesecake with mold-like substance on it. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: discarded

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw marinated chicken above vegetable kebabs. Also, raw shelled eggs above onions. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Rearranged order of prep cooler and walk in cooler.

4-2A: .04(4)(c)1(iv)Multiple foods within the walk in cooler and dry storage not covered to protect from cross contamination. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

4-2B: .05(8)(a)Observed employee manually washing dishes and skipping sanitizing step. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Setup 3 compartment sink to sanitize items.

4-2B: .05(7)(a)1Observed multiple utensils and food contact surfaces with debris stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)