Health Report #103409

Establishment Name: Mahek
Report Date: 11/24/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Frequency Before Use After Cle Clean utensil(s) and food-contact surface(s) three compartment sink Not sanitized I observed a staff member improperly using the three compartment sink. He is not sanitizing dishes and utensils in the third compartment. Utensils must be washed, rinsed and sanitized for proper cleaning and sanitizing. There must be fifty parts per million chlorine sanitizer in the third compartment. Staff must use chlorine test strips to check the chlorine level in the third compartment, of the three compartment sink. Corrected at the time of inspection. The three compartment sink was set up as directed above.
Normal Repairing N/A restroom, women's N/A The handle is missing on the cold water faucet. Immediately replace this handle, to facilitate proper hand washing.
Normal Food storage Food item(s) in storage prep area walk-in cooler Stored on floor or less than 6 inches above floor I observed a large container of food stored on the floor in the walk-in refrigerator. All food must be stored at least six inches off the floor. This is to protect the food from contamination. Food contamination is a leading cause of food borne illness.
Normal Miscellaneous Sources Food prep area storage shelves Not protected From contamination I found that some of the storage shelves, in the kitchen are lined with tin foil. As discussed during the inspection, this practice is now allowed. The tin foiled can break, and could possibly fall into food, thus contaminating the food.
Normal Sanitizing Solution Testing De Sanitizer test kit chlorine three compartment sink Not provided As discussed at the time of inspection, provide chlorine test strips. Use them to check sanitizer solutions levels.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) prep unit Soiled The lid cover top and door gaskets are soiled on the main prep table in the kitchen. Equipment that is used for food preparation must be cleaned very frequently. Failure to do so, can result in food becoming contaminated. Clean these two areas of the prep unit, and keep them clean.
Normal Manager Certification N/A prep area N/A N/A
Normal Manager Certification N/A prep area N/A N/A
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels prep area handsink broken I found that disposable paper towels are not supplied at the kitchen prep area hand sink. Hand sinks must be available all times, to facilitate proper hand washing. Failure to frequently and properly wash hands can lead to the contamination of food and work utensils. Ensure that every sink is supplied with paper towels, hot and cold water and soap
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) ventilation panels With accumulation of debris I found that the ventilation panels located over the cooking equipment in the kitchen are heavily soiled. The panels must be frequently cleaned to function properly. Secondly, improper maintenance of the hood and panel ventilation system can present a fire hazard. Clean this area, more frequently
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) Stove With accumulation of debris The top of the kitchen stove is badly soiled with food debris. Non-food contacts surfaces must be frequently and routinely cleaned, as part of a good sanitation program.
Normal Food labels Packaged food label(s) prep area Missing I found an unlabeled water bottle in the kitchen. Staff must ensure that packaged foods and working container are clearly labeled by common name.