Health Report #104818

Establishment Name: Suvai Taste Of India
Report Date: 11/13/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface Food-contact surface(s) and utensil(s) cooking/preparation area utensils Not cleaned Observed several soiled tandori chicken skewers hanging on utensil rack at end of cooking line. Staff claimed that these skewers were used earlier in day, but were not placed in 3 compt sink for proper warewashing. All food utensils must be washed, rinsed and sanitized after use. Do not place soiled utensils on clean utensil rack. Pic corrected by washing, rinsing and sanitizing all soiled skewer racks at time of inspection. Violation corrected. ,
Critical Hand Drying Provision Sanitary hand drying provisions disposable, paper towels prep area handsink Not provided Observed broken paper towel dispenser at handsink in prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Handwashing Sinks Handwashing lavatories cooking/preparation area handsink Not conveniently located Observed staff utilizing a designated handsink in cooking area to rinse off pans and utensils with a spray rinse arm in cooking area. Handwashing sinks are necessary for convenient use by employees in all areas that require frequent handwashing. To correct, need to remove spray rinse arm as soon as possible and hang sign reminding employees that this sink is for handwashing only. Soap and paper towel dispensers are already on wall next to handsink. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Non-Continuous Cooking of Raw N/A prep area upright cooler N/A Observed container of par cooked tandori chicken in upright cooler in prep area not properly labeled. After initial heating, but prior to complete cooking, marked or otherwise and identified as foods that must be fully cooked prior to being offered for sale or service. To correct, please properly label all par cooked chicken in cooler as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Packaged and Unpackaged Food - Raw animal food(s) walk in cooler shelf Stored over/next to Ready-to-eat food(s) Observed bin of raw chicken stored on top shelf of wic directly above raw vegetables and rte foods. Also, observed raw shell eggs stored next to rte milk containers in milk cooler in side kitchen area. All raw animal products must be stored below and away from all rte foods to help prevent possible cross contamination. Pic corrected by relocating raw chicken and eggs to bottom shelf at time of inspection. Violation corrected
Critical When to Wash Employee(s) throughout entire facility Did not wash hands Before handling ready to eat foods Did not observe employee wash his hands before beginning food prep and did not observe any employee in facility wash his or hands after an hour of observation. All food employees shall wash their hands before beginning food prep and anytime their hands may have been contaminated (like switching tasks or handling soiled dishes etc. . . ). To correct, please educate and train employees on proper handwashing (including how and when). Pic corrected by educating on-site staff on proper handwashing at time of inspection. Violation corrected.
Normal Certification of managerial em N/A N/A N/A Facility does not currently have a serv-safe certified manager. Pic stated that manager is scheduled to take serv-safe next month at the latest. Once completed, please forward copy of serv-safe certificate to health dept. Correct within 90 days
Normal Good Repair and Proper Adjustm Equipment cooking/preparation area shelves In poor repair Observed shelves at end of cooking line in poor repair. To correct, please replace all damaged shelves as soon as possible. , observed damaged wall (gap in stainless steel plating) behind cooking equipment. To correct, please repair as soon as possible.