Health Report #103407

Establishment Name: Mahek
Report Date: 10/27/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical System Maintained in Good Repa Plumbing system water line(s) cold restroom(s) Not maintained Observed no cold water available at any restroom (mens, ladies, employee) handsink in facility (sinks are missing cold water faucet handles). To correct please repair or replace all missing cold water handles as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Cleaning Procedure Employee(s) throughout entire facility handsink Improperly washed hands Observed no paper towels at any handsink in kitchen nor in employee restroom in basement. Customer restrooms were only handsinks in facility which had proper way to dry hands. Lack of handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. All handsinks in a licensed restaurant must have soap, paper towels and hot water so employees can wash and dry hands as needed and as required. Pic temporarily corrected violation by restocking empty towel dispensers at time of inspection, but i will check this item at follow up inspection to ensure compliance. ,
Critical Restricted Use Pesticides, Cri Restricted use pesticides prep area Does not meet requirement of specified in 40 cfr 152 Observed several cans of raid "wasp and hornet killer" on shelves in basement prep area and upstairs dishwashing area. Cannot use unapproved insecticides in kitchen and dishwashing areas. If wanting to use insecticides in kitchen, will need to purchase insecticides for use in food service establishments and follow manufacturers directions. Pic corrected by discarding raid at time of inspection. Critical corrected
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment can openers prep area can opener Soiled Observed can opener blade, chopper and blender cup in basement prep area soiled with old food debris. As stated in past, all food contact surfaces of equipment must be washed, rinsed and sanitized every 24 hours or throughout the day as needed and must be clean to sight and touch. Pic temporarily corrected violation by placing all soiled equipment in dishwashing area at time of inspection. I will check this item at follow up inspection to ensure compliance. 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 prevent violation from recurring. If same critical violation is cited at next inspections, will need an administrative conference. ,
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) Stove With accumulation of debris Observed the follow ing areas in need of cleaning: exterior surfaces/handle areas of all coolers and freezers in basement (heavy accumulation of debris), shelves and cooking equipment in basement (greasy debris). To correct, please clean all these areas now and on a more frequent schedule
Normal Clean, Vent. Sys., Prev. Disch Ventilation system cooking/preparation area ventilation hood Not clean Observed vent hood above cooking equipment in basement with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , repeat violation: observed vent covers on ceilings in all restrooms with an accumulation of dust and debris. Need to clean now and on a more frequent schedule
Normal Cutting surfaces Cutting surface(s) Cutting board(s) prep area cutting board With deep cuts/grooves Observed several cutting boards in basement prep area with deep scores/grooves allowing debris to collect. To correct, please replace or resurface all damaged cutting boards as soon as possible
Normal Food storage Food item(s) in storage walk in cooler floor Stored on floor or less than 6 inches above floor Observed several pans and boxes of food in wic stored on floor. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground at all times to protect from sources of contamination
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors prep area cooking equipment Not clean Observed floors/walls in cooking area with a heavy accumulation of grease and debris. Also, observed floors in dry storage area and under upright freezers in prep area with an accumulation of food debris (spices, rice, whole onions). To correct, please clean all these areas now and on a more frequent schedule
Normal Storing Equip./Uten./Lin./Sing Single-service/single-use article(s) buffet line storage room Exposed to dust, splash, or other contaminates Observed exposed single service styrofoam "to-go" containers not in wrapping, exposed to dust and debris and stored on floor in storage room next to buffet line. All food and single service items must be stored in a protected manner and stored a minimum of 6 inches of floor to protect from sources of contamination
Normal Unnecessary Items and Litter Unnecessary item(s) old/broken equipment throughout entire facility Not removed from facility Observed old equipment and clutter in several rooms in basement. To correct, need to remove all unnecessary items from facility as soon as possible
Normal Using a Handwashing Sink Handwashing sink(s) dishwashing area handsink Not easily accessible Items stored In Observed cleaning supplies stored in handsink in upstairs dishwashing area and dirty pans stored in handsink in basement prep area. All handsinks must be easily accessible at all times for proper employee handwashing. To correct, do not store items in or around any handsink at any time
Normal Single-Ser./Use Art., Use Limi Single-service/single-use items dry storage area Reused Observed facility re-using plastic single service containers (sour cream, baking powder, muscle builder protein containers) to store dry goods and spices in cooking and dry storage areas in basement. As stated in past, these single service containers are not designed to be rewashed and used to store other foods. To correct, need to obtain proper nsf approved food grade containers and discard non approved containers as soon as possible.