Taste Of India

Contact Information

217 B South State St.
Ann Arbor, MI 48104

Health Report - 07/06/2015 (2 critical incident(s))

(Critical) Observed 2 containers of housemade rte mango lassi in coke display cooler in dining room hallway (across from restrooms) with internal food temperatures of 48-50f (cooler is not functioning correctly). All phf must be cold held at 41f or below at all times. Pic corrected by discarding both mango lassi containers at time of inspection. Please note: pic has taken coke cooler out of service at time of inspection and will not use this cooler to store any phf (facility has several other functioning coolers to store mango lassi). Violation corrected.

(Critical) Observed pan of rte tandoor chicken on buffet line in dining room with internal food temperatures of 100-110f (all other items on buffet hot holding at 145f or more). All phf must be hot held at 135f or more at all times. Tandoor chicken has been on line for about an hour (per pic). Pic corrected by reheating chicken to 165f and adding water to steam table at time of inspection. Violation corrected

Observed coke display cooler in dining room hallway (across from restrooms) not functioning correctly (unit not able to hold at 41f or below). If wanting to utilize this cooler to store phf, will need to have unit repaired and inspected by the health dept. Pic has taken this cooler out of service at time of inspection and will not be storing any phf in cooler.

Health Report - 01/12/2015 (0 critical incident(s))

Observed floor drain in back kitchen area soiled with food debris. To correct, please clean now and on a more frequent schedule

Observed interior and exterior door handles on both microwave ovens in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed the following equipment in need of repair: *broken interior door gasket on victory upright freezer at end of cooking line. *broken door handle and hanging interior door gasket on green world 2 door upright cooler in prep area. *wic floor has significant hole in middle of floor and metal is peeling up. To correct, please repair all above mentioned equipment as soon as possible

Observed hot water fixture on handsink in dishwashing area in poor repair (fixture is stripped and does not consistently turn on). To correct, please repair or replace damaged water fixture as soon as possible

Health Report - 07/01/2014 (10 critical incident(s))

(Critical) Observed two 5 gallon buckets of cooked housemade rte tomato based sauces in wic with internal food temperatures of 55-65f (both sauces were made last night per pic). As stated in past, all phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Staff need to utilizing shallower pans and ice baths/ice wands as needed. Pic temporarily corrected violation by discarding both sauces at time of inspection. Since violation has been cited at 2/3 routine inspections, i will follow up on this violation to ensure compliance. Please note: if same violation is cited at next routine inspections, you will be required to attend an administrative conference at the health dept. For enforcement actions. ,

(Critical) Staff are not utilizing shallower pans, ice wands or ice baths before placing hot rte housemade sauces in wic. Please remember that walk in coolers are designed to hold food cold, not for rapid cooling. Please ensure all staff are trained on proper cooling methods as needed. Whatever cooling method you employ, staff need to monitoring foods as they pass through the temperature danger zone. Pic corrected by educating on-site staff on proper cooling methods at time of inspection. He will also follow up with night shift staff and educate/train as needed. Violation corrected. ,

(Critical) Observed can opener blade and gear area in prep area soiled with grimy and dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected. , observed food contact surfaces of small vegetable chopper on clean dishware shelf soiled with dried on food debris (chopper not washed after last use). All food equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing chopper at time of inspection. Violation corrected. Please note: since violation has been cited at 2 consecutive routine inspections, you are required to complete a risk control plan to help control this violation. Need to complete within 7 days and fax to health dept. If same violation is cited at next routine inspections, you will be required to attend an administrative conference at the health dept. For enforcement actions. ,

(Critical) Observed cutting board on prep line with deep grooves and scoring. As a result, heavy debris has collected in grooves and food contact surfaces are not clean. All cutting boards must be on good condition and all food contact surfaces clean to sight and touch. To correct, need to replace cutting board as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no soap at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink at time of inspection. Violation corrected. ,

(Critical) Staff need to be checking sanitizer concentration of dishmachine with proper test strips more often and as needed. Corrected by educating staff in proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected. ,

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine (sanitizer bucket empty). Need to sanitize as per manufacturers directions (50-100ppm) at all times. Staff could not change sanitizer bucket at time of inspection as they ran out of sanitizer sometime over the weekend. Temporarily corrected violation by having staff mix up a sanitizer compt (to 100ppm of bleach) in 3 compt sink until owner gets back from sams club with new sanitizer refills. I will check on this item at follow up inspection to ensure compliance. Correct within 10 days. ,

(Critical) Observed 2 cans of unapproved insecticides (household raid for roaches) on shelves in dishwashing and dry storage areas. Any insecticide used in your facility must be approved for use in kitchens (as stated on chemical label). Pic corrected by discarding raid cans at time of inspection. Violation corrected. ,

(Critical) Observed 3 quarts of commercially prepared cream and 3 pans of housemade sauces in top and bottom portions of prep unit cooler in cooking area with internal food temperatures of 57-61f (cooler not functioning correctly). As stated in past, all phf must be kept at 41f or below at all times. Pic temporarily corrected violation by discarding all cream and sauce containers at time of inspection. I will check on this item at follow up inspection to ensure compliance. Please note: this same violation was cited at last routine inspection. Restaurant had several other coolers that were and are functioning correctly and broken cooler only had a small amount of phf in it. So at time of last routine inspection, owner took broken cooler out of service and agreed not use it to store any phf until properly repaired and then inspected by health dept. Appears staff did not follow this procedure. Since violation has been cited at 2 consecutive routine inspections, you are required to complete a risk control plan to help control this violation. Need to complete within 7 days and fax to health dept. If same violation is cited at next routine inspections, you will be required to attend an administrative conference at the health dept. For enforcement actions. ,

(Critical) Observed live cockroach jump out of prep unit cooler in cooking area when i opened bottom door at time of inspection. Also, observed several dead cockroaches floating in stagnant water in floor drain under prep sink. This situation needs to addressed immediately. Need to thoroughly clean kitchen (including all equipment) as soon as possible and call licensed pest control company for treatment. I will check on this item at follow up inspection. Correct within 10 days. ,

Observed several uncovered bulk spice bins on dry storage shelf. All food must be protected from potential sources of contamination at all times. To correct, please cover all spices as soon as possible.

Observed prep unit cooler in cooking area in poor repair (not able to hold 41f or below). Need to repair as soon as possible

Observed floors under cooking equipment on cooking line and under upright coolers on prep line with an accumulation of food debris. To correct, need to clean now and on a more frequent schedule. , observed floor drain under prep sink soiled with food and stagnant water. To correct, please clean as soon as possible

Observed old equipment and several plastic bins on floor next to wic. To correct, please remove all unnecessary items from facility as soon as possible

Observed interior of prep unit cooler (top and bottom portions, fan coils) on cooking line soiled with a heavy accumulation of food debris. To correct, need to clean as soon as possible.

Observed no thermometers in several coolers throughout kitchen. To correct, please inventory all coolers in facility and provide accurate thermometers as needed

Observed interior and exterior surfaces of dishmachine soiled with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in prep area soiled with dried on food debris. To correct, need to clean now and on a more frequent schedule

Health Report - 01/14/2014 (4 critical incident(s))

(Critical) Observed no paper towels at handsink in employee restroom and in dishwashing area (one dispenser empty, one is jammed). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking both towel dispensers at time of inspection. Violation corrected

(Critical) Observed 3 quarts of cream, 4 raw shell eggs and small bowl of housemade yogurt in prep unit cooler (bottom portion) in cooking area with internal food temperatures of 51-53f (cooler is not functioning correctly). All phf must be cold held at 41f or below at all times. This cooler is mainly used to store raw vegetables and spices and there are several other coolers in facility to store phf. Pic corrected by discarding cream, eggs, and yogurt at time of inspection. Owner stated that he will not store any phf in this cooler unless cooler is repaired and then inspected by the washtenaw county health dept. Violation corrected

(Critical) Observed dirty dishes stored in handsink in dishwashing area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around handsink at any time. Pic corrected by removing dirty dishes from handsink at time of inspection. Violation corrected

(Critical) Observed several cutting knives stored in tool bin on shelf in prep area that has a heavy accumulation of dust and debris. As a result knife blades have accumulation of debris. All knives must be stored in a clean, dry area and must be clean to sight and touch. Pic corrected by sending all knives through dishmachine and storing in approved location at time of inspection. Violation corrected. , observed small vegetable chopper on shelf in prep area with a heavy accumulation of food debris on blades (chopper was not cleaned after last use). All equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by breaking down chopper and washing, rinsing and sanitizing all chopper components at time of inspection. Violation corrected

Observed broken interior door gaskets on victory upright cooler at end of cooking line and on the green world 2 door upright cooler in prep area. To correct, please replace these broken gaskets as soon as possible. , observed broken door handle on green world 2 door upright cooler in prep area creating a sharp edge. To correct, please repair door handle as soon as possible so all surfaces are smooth and cleanable (do not use duct tape)

Health Report - 07/25/2013 (4 critical incident(s))

(Critical) Observed several bins of raw chicken and beef stored above and next to bins of rte onions and raw vegetables on shelves in wic. All raw animal products must be stored below and away from rte foods at all times to help prevent cross contamination. Pic corrected by relocating onions and vegetable bins to upper shelves of wic at time of inspection. Violation corrected

(Critical) Observed large covered pan of cooked rte rice in wic with internal food temperatures of 55-65f. Rice was made last night per pic. All potentially hazardous rte foods must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to utilize shallower pans (such as sheet trays when cooling ric) and leave pans uncovered when actively cooling. Pic corrected by discarding rice at time of inspection. Violation corrected.

(Critical) Observed large covered hotel pan of cooked rte rice in wic. Also, observed freshly prepared 5 gallon containers of rte soups and sauces in wic. Staff need to be utilizing shallower pans (such as sheet pans for rice )and ice baths/ice wands before placing food into wic. Also, do not cover foods when actively cooling. Whatever cooling method you employ, staff need to be monitoring food as it passes through the temperature danger zone.

(Critical) Observed employee handling at cutting rte naan bread with bare hands in prep area of kitchen. Food employees may not handle rte food with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Violation corrected.

Observed excessive ice on walls, ceilings and floors in wif creating a possible slip hazard. To correct, please remove ice and repair wif so all surfaces are smooth and cleanable

Observed ice machine drain line fallen down into floor drain in server prep area. All clear water drain lines for food equipment must be properly air gapped at all times. To correct, please raise drain line 1-2 inches above flood rim of floor drain to maintain required air gap.

Health Report - 01/17/2013 (1 critical incident(s))

(Critical) Observed several housemade sauces in wic stored in reused 5 gallon soap detergent buckets. Cannot reuse chemical or soap containers to store food. All food must be stored in approved food grade containers only. Please train your staff on proper food storage requirements immediately. Pic corrected by discarding all sauces in unapproved containers at time of inspection. Violation corrected.

Health Report - 07/11/2012 (6 critical incident(s))

(Critical) Observed facility not sanitizing dishware and utensils properly observed dishwasher wash and rinse several pans and utensils in dirty wash water, but did not sanitize before placing on clean dishware rack. All pots, pans and utensils must be washed, rinsed and sanitized after use. Facility has a properly functioning dishmachine, but staff are not using it. Temporarily corrected violation by educating staff on proper warewashing procedures (including proper 3 compt sink set up and importance of clean water). Pic demonstrated proper set up at time of inspection and will be training all staff on proper warewashing procedures as needed. Also will need to rewash and sanitize all dishware, pots and pans as needed. I will check this item at follow up inspection to ensure compliance. Correct within 10 days. ,

(Critical) Observed large bowl of marinated chicken stored on stool in cooking area with an internal food temperature of 69f. Pic stated that chicken has been out of cooler for 1 hour or so and are waiting to cook chicken when they run out of this item on buffet. All phf must be cold held at 41f or below at all times. As stated at last inspection, cannot store back up phf at room temperature before cooking or serving. To correct, need to keep all phf in coolers (if cold) or range top (if hot). Pic corrected by immediately cooking chicken at time of inspection. Critical corrected. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. If violation is cited at any of the next 3 routine inspections, you will be required to attend an administrative conference at the washtenaw county health dept. For enforcement actions.

(Critical) Observed employee cutting and handling rte naan bread in cooking area with bare hands. Food employees cannot handle rte foods with bare hands and must use suitable utensils and plastic gloves at all times. Corrected by educating employees on bare hand contact, rte foods and foodborne illness risk factors. Also, provided information in spanish

(Critical) Observed same cutting board in prep area that was cited at last routine inspection for deep scores and grooves still in use in cooking area. As a result, cutting board now has dirt and debris embedded in deep grooves of board and cannot be cleaned and sanitized properly. All fcs must be smooth and cleanable and must be clean to sight and touch. To correct, need to replace cutting board in cooking area as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no paper towels at 3/4 handsinks in kitchen. Only handsink that had towels was employee restroom. Handsink in server area had towels, but sink was dry and no handwashing in this sink was observed. In fact, did not observe any employee in restaurant was his/her hands at anytime during my inspection. Employees handled soiled equipment, changed tasks, bussed tables and engaged in food prep/cooking without washing hands before or after these tasks. Pic needs to train all employees in proper handwashing procedures (including how and when to wash). Also, need to have soap and paper towels at all handsinks for proper employee handwashing to occur. Temporarily corrected violation by educating current staff on proper handwashing procedures and providing handwashing information in spanish. Please continue to train staff and monitor handwashing practices as needed. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed can opener blade in prep area severely soiled with food debris. As stated in past, all can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Please note: this violation has been cited at 3/5 routine inspections. As a result, an administrative conference at the washtenaw county health dept is required for enforcement actions. Need to call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

Observed side screen door in poor repair and not sealed to prevent entry of pests and insects. To correct, please replace screen door as soon as possible

Interiors of both microwave ovens in kitchen with a heavy accumulation of debris. Need to clean now and on a more frequent schedule

Facility reusing milk containers (gallons) for mango beverages. Several partially rinsed out empty milk containers hanging on side of dry storage shelf (dried milk observed in containers as well). Cannot reuse s/s items. To correct, discard all old milk jugs and obtain proper food grade pitchers as needed

Observed range top oven and sides of equipment in cooking area soiled with grease and debris. Need to clean now and on a more frequent schedule

Facility still using and storing plastic bowls in several food items and spices/sauces throughout facility. As stated in past, cannot use bowls as they are a potential source of contamination (from employee hands). Need to obtain proper scoops and utensils as required.

Observed all coolers (prep unit, uprights, reach in coolers) in facility filthy and with a heavy accumulation of debris. Need to clean now and on a more frequent schedule. , observed compressor fans in wic with a heavy accumulation of dust and debris. Need to clean now and on a more frequent schedule

Observed ventilation hood and filters with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule. , observed ventilation covers in both restrooms with a heavy accumulation of dust and debris. Need to clean now and on a more frequent schedule

Observed floors in cooking area filthy and in wic with a heavy accumulation of grease and debris. Also, several floor drains have an accumulation of food debris. Need to clean all these areas now and on a more frequent schedule

Observed several handsinks soiled with grime and debris. Need to clean now and on a more frequent schedule

Observed uncovered bowl of rte vegetable filling on shelf next to hand sink directly in handsink splash zone. All food must be stored in a protected manner. To correct, need to cover food bowl or relocate to approved location as soon as possible

Health Report - 01/10/2012 (2 critical incident(s))

(Critical) Observed 3 severely dented cans on dry storage shelf. All dented cans and distressed merchandise must be discarded or separated from other food items to be returned to supplier for credit. Pic corrected by discarding dented cans at time of inspection

(Critical) Observed sheet pan of uncooked spring rolls on speed rack in prep area with an internal food temperature of 48-50f. These spring rolls are backups for the lunch buffet and were immediately placed in upright cooler after i arrived for inspection. Cannot store phf at room temp. All phf must be cold held at 41f or below at all times. Since spring rolls have been out of refrigeration for less than 30 minutes per pic, pic corrected by returning pan of spring rolls to upright cooler at time of inspection. Critical corrected.

Observed stock pots of sauces stored on floor of wic. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor to protect from sources of contamination

Observed unknown leak and water on floor in storage area next to wic/wif. To correct, please repair as soon as possible

Observed range tops and cooking equipment (non-food contact portions) in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed no paper towels at handsink in cooking area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed package of raw meat thawing in pan of stagnant water on counter in back kitchen area. Meat wa removed from freezer last night per pic and has been thawing at room temperature overnight. Internal food temp of meat was 35-38f at time of inspection. Cannot thaw phf in stagnant water and/or at room temperature overnight. All phf must be thawed under refrigeration or under cool running water at all times to prevent the accumulation of bacteria

Observed plastic bowls being used to dispense and stored in several spice/seasonings bins throughout entire facility. Bowls are not approved scooping utensils as they are a source of potential contamination (from employee hands). To correct, please obtain proper scooping utensils as soon as possible and store with handle extended up and out of food product

Observed cutting board in cooking area with deep cuts and grooves. To correct, need to resurface or replace cutting board as soon as possible so all surfaces are smooth and cleanable.

Observed floor drains in prep area and dishwashing area soiled with food debris. Need to clean now and on a more frequent schedule

Observed interior of both microwave ovens in prep area soiled with food debris. To correct, need to clean now and on a more frequent schedule

Observed dirty pans stored in handsink in dishwashing area. Also observed speed rack blocking handsink in prep area. All handsinks must be fully accessible at all times for proper employee handwashing. Do not store items in or around any handsink at any time

Observed the following areas in need of cleaning: tops of flour, spice and seasonings bins throughout entire facility (soiled with food debris), fan covers on ceiling in wic (dust and debris), and interior of reach in coolers (including door gaskets) on cooking line (soiled with mold and debris). To correct, need to clean all these areas now and on a more frequent schedule.

Health Report - 07/12/2011 (4 critical incident(s))

(Critical) Observed several soiled knives and peelers in utensil bin on shelf in prep area (were not washed and sanitized after last use). All utensils and equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by sending all soiled knives and peelers through dishmachine at time of inspection. Critical corrected. , observed several pop nozzles and pop nozzle barrels on pop machine in server area with an accumulation of mold and debris. All pop nozzles/barrels must be washed, rinsed and sanitized every 24 hours or throughout the day as needed. Pic corrected by washing, rinsing and sanitizing all pop nozzles and barrels at time of inspection. Critical corrected. Please note: your facility has been cited for different dirty food contact surfaces at the last 3 routine inspections (can opener twice, pop nozzles/knives once). If dirty fcs violations are cited at next inspection you will be required to attend an administrative conference at the wash. County health dept. To discuss the recurring violation

(Critical) Observed facility not sanitizing dishware and utensils properly. Dishwasher was washing and rinsing pots, pans and utensils, but did not sanitize them before placing on clean dishware shelf. All dishware and utensils must be washed, rinsed and sanitized after use. Facility has a dishmachine, but staff not utilizing it. Temporarily corrected by educating staff on proper dishwashing procedures. Pic properly set up 3 compt sink at time of inspection and trained staff. Will need to retrain all dishwashers as needed. Also, will need to rewash and sanitize all dishware and utensils as needed. I will check this item at follow up inspection to ensure compliance. ,

(Critical) Observed flour stored in a home depot paint bucket on floor in cooking area. All food must be stored in approved food grade containers that do not allow the migration of harmful substances or tastes into the food. Pic corrected by discarding flour and bucket at time of inspection. Critical corrected

(Critical) Observed 2┬░Five gallon plastic containers of gravy (that were made last night per pic) on floor in wic with internal food temps of 66-79f. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to purchase ice wands or split bulk gravy into shallower pans as needed. Pic corrected by discarding gravy at time of inspection. Critical corrected

Observed handsink in dishwashing area full of dirty pans and cleaning items. Also observed handsink in cooking area blocked by a speed rack. All handsinks must be fully accessible at all time for proper employee handwashing.

Observed several food containers stored on floor in wic and wif. Also, observed staff double stacking pans in ric and upright cooler in prep area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination. To correct, please install more shelves in coolers and do not double stack pans

Observed the following areas in need of cleaning: wic floor (soiled with sticky debris), several floor drains in kitchen (soiled with mold and food debris), floors and walls in dishwashing area (soiled with mold and debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed phf cooling in covered 5 gallon plastic containers in wic. Also observed several sealed pans of curry chicken, pasta and rice cooling in upright cooler in prep area. Staff must be utilizing shallower pans, ice baths/ice wands before placing foods into cooler and do not cover containers while actively cooling (traps heat). Whatever cooling method you employ, staff must be monitoring food as it passes through the temp danger zone

Observed ice machine door broken (plastic bag currently covering ice machine bin). To correct, please repair as soon as possible

Observed side door to kitchen propped open. All outer openings to facility must be tight fitting and sealed at all times to prevent the entry of pests and insects

Observed almost all coolers in facility with no thermometers. To correct, please provide as soon as possible

Observed walls and ceiling in wif with an accumulation of frost and ice (ice is dripping onto food in defrost mode and is creating a slip hazard. ) to correct, please defrost wif as soon as possible and repair as needed

Observed interior of several coolers in facility (including door gaskets) with a heavy accumulation of mold and debris. Need to clean now and on a more frequent schedule

Health Report - 01/25/2011 (3 critical incident(s))

(Critical) I observed a container of glass cleaner stored in with clean dishes and utensils. As discussed elsewhere in this report, you must store toxic items completely apart from everything relating to your food operations. Corrected at the time of inspection. The glass cleaner has been relocated as directed above. This is a repeat violation, two times in a row.

(Critical) The can opener blade and stem are very soiled. As discussed, this can easily contaminate food, when the opener is used. This exact violation occurred on the last inspection. Food contact equipment must be washed, rinsed and sanitized frequently, failure to do so, can result in food borne illness. Staff must ensure that food contact surfaces and equipment is maintained to a high standard. Corrected at the time of inspection. The can opener has been washed, rinsed and sanitized as directed above.

(Critical) I observed a can of paint stored over large bags of rice. As discussed, this is a very hazardous situation. Food must always be protected from all sources of contamination. This especially applies to hazardous toxic substances like paint, degreasers, sanitizers and similar items. Staff must make the effort when there are obvious critical violations like these, to correct the situation. It is not good enough to go about business as normal. The restaurant must checked frequently to ensure that hazardous products are not store any where near food, utensils, work surfaces or single service items. Corrected at the time of inspection. The paint has been relocated as directed above. This is a repeat violation, two inspections in a row.

I observed a box of ginger sitting on the floor. As discussed though tout this report, food must always be protected from contamination. A basic way to do this is to store food at least six inches off the floor in a clean, dry location. Immediately discontinue sitting food on the floor.

This incident (30122) does not have any more information on it

This incident (62524) does not have any more information on it

Provide chlorine test strips in the dishwashing area and at other locations where wiping cloth sanitizing buckets are used. Use them to check sanitizer levels in these locations.

Health Report - 06/30/2010 (3 critical incident(s))

(Critical) I found food debris in the bottom of the pop tower ice bin. This is completely unacceptable. Ice is a food as such it must be stored in locations that are clean and sanitary. Staff must frequently clean and sanitize ice bins. Corrected at the time of inspection. The ice bin was cleaned as directed above.

(Critical) I found cans of sterno heat, stored on top of the ice machine. Staff and management monitor the storage of toxic items. These materials must never be stored near or over food, utensils, prep areas or single service items. Corrected at the time of inspection. The items have been relocated as directed above.

(Critical) I found that the can opener blade is very soiled. As discussed, the blade is a food contact surface, it must be washed, rinsed and sanitized frequently. Failure of maintain it in a sanitary manner may result in the contamination of food.

I observed numerous uncovered food storage bins and containers in the kitchen. As discussed, food containers must be covered.

The insides of microwave ovens and refrigerators need to be cleaned.

I observed a large wok type cooking pan, stored on the floor. As discussed, never store cooking utensils or anything else, on the floor. This contaminates the item.

I observed a container of food stored on the floor of the unit. Food must never be stored on the floor. This may result in the contamination of the food being stored.

I found that multiple non-food contact surfaces are dirty. As discussed, the kitchen surfaces must be at a much greater frequency. Good sanitation practices must be maintained at all times.

Provide a refrigerator type thermometer in all of the units, in the kitchen.