Health Report #104820

Establishment Name: Suvai Taste Of India
Report Date: 05/21/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Handwashing Sink, Installation Handwashing facility dishwashing area handsink Lack of hot water Observed no hot water (or cold water) at handsink in dishwashing area (water shut off to handsink). All handsinks must have hot water of at least 100f at all times for proper employee handwashing. To correct, please repair handsink as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Pressure Water under pressure restroom, men's handsink Insufficient to meet demands Observed low hot water pressure at handsink in mens restroom in basement. To correct, please increase handsink water pressure as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Cooling Cooked food(s) cooled walk in cooler shelf From 70 degrees f to 41 degrees F for more than 4 hours Observed two 5 gallon buckets of housemade rte tomato sauce in wic with internal food temperatures of 51-55f (sauces were made yesterday per staff). 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 utilize shallower pans, ice baths, or more ice wands to ensure food safely passes through the temperature danger zone. Pic corrected by discarding both tomato sauce buckets at time of inspection. Violation corrected
Normal Cleaning, Frequency and Restri Physical facilities/structures floors cooking/preparation area floor(s) With accumulation of debris Observed floors under cooking equipment and coolers throughout entire kitchen area with an accumulation of dirt, debris and grease. To correct, please clean now and on a more frequent schedule
Normal Cooking and Baking Equipment Microwave oven door seals and cavities cooking area microwave oven Not cleaned Through out the day as necessary Observed interior of microwave oven in cooking area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) cooking/preparation area upright freezer Soiled Observed 2 door upright freezer in cooking area soiled with food debris in bottom of freezer. To correct, please clean now and on a more frequent schedule
Normal Rinsing Equipment and Utensils N/A dishwashing area N/A Observed staff rinsing off dishware and utensils in 3 compt sink before air drying (rinse was last step in manual warewashing procedure). All dishware and utensils must be washed, rinsed and sanitized before air drying (do not rinse off sanitizer). To correct, please educate and train staff on correct warewashing procedures as needed.
Normal Thawing Frozen food(s) for thawing prep area counter Stored above 41 degrees F thawed or partially thawed At room temperature Observed 2. 5 gallon container of partially frozen housemade sauce thawing on counter in prep area at room temperature (food temp was well below 41f). All phf must be thawed under refrigeration or under cool, running water to prevent the accumulation of bacteria.