Health Report #102934

Establishment Name: Garam Restaurant
Report Date: 08/24/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Safe/Unadult./Honestly Present Food N/A Adulterated/contaminated Observed three, five gallon buckets with pickles in the walk in cooler. The top layer of liquid and pickles were observed to be moldy. Corrected by discarding these pickles
Critical Preventing Contamination from Ready-to-eat food(s) N/A Handled with bare hands Observed the cook handling cooked rte foods (vegetable pancakes) with bare hands when cutting them. Corrected by putting on single use gloves
Critical Ready-to-Eat Food, Date Markin In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s) N/A Without date of consumption marking Observed no expiration dates provided on several rte, phfs such as hard boiled eggs, krab (fish cake), vegetable pancakes, cold yellow bean salad, etc. All of your rte, phfs lasting more than 24 hours must be labeled with last day of use information. A total of seven days maximum is allowed. This date is calculated by adding six days to the day of preparation / day of opening (if a commercially made phf). The month and day of month then must be placed on the package/container.
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels N/A Not provided Observed no paper towels provided in the front counter area paper towel dispenser. Provide towels asap
Normal Outside receptacles Waste receptacle(s) dumpster N/A With doors,lids or covers Left open N/A
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A Stored on Counter Please store all of your wet wiping cloths in a container of sanitizer between uses to prevent bacterial growth
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A With accumulation of debris The following items are in need of cleaning now and more frequently in the future: the cook line area prep cooler (spilled food), the shelves in the walk in cooler (moldy)
Normal Honestly Presented Misrepresentation of food(s) N/A By service that Misinforms consumer Menu item #32 (california roll) indicates it contains crab. In fact a crab substitute (fish cake) is used. Revise your menus (summer, winter and to go) to reflect the ingredients used. You can spell crab with a "k" (krab) to indicate to your customers this is an imitation crab
Normal Food storage Food item(s) in storage N/A Stored on floor or less than 6 inches above floor Observed bags of rice and a box of dry noodles to be stored on the floor in the kitchen. Please elevate all foods off of the floor to prevent contamination and to facilitate cleaning of the floor
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors, Physical facilities/structures walls N/A Soiled Observed the kitchen floor to be over-due for cleaning, especially at the cook line area, under the three compartment sink and under the dry goods storage shelf. The walls at the cooking area and at the three compartment sink are also in need of cleaning. Also, the interior surfaces of the walk in cooler (including the cooling system) to eliminate the mold/yeast growth. Please clean these areas now and more frequently in the future