Health Report #113623

Establishment Name: Shalimar Restaurant
Report Date: 07/10/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Using a Handwashing Sink N/A N/A N/A Hand sink on cook line nearest to the back door was blocked by soiled dishes. (a) a hand washing sink shall be maintained so that it is accessible at all times for employee use. (pf) (b) a hand washing sink may not be used for purposes other than hand washing. (pf) corrected by removing the soiled dishes and putting them in the dish washing area.
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following food contact surfaces soiled with a food debris build up: 1. All underside of shelves over food on the cook line. 2. Can opener blade. 3. Interior top of small white microwave that is stored above the small top loading cooler for servers. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) correct by washing, rinsing and sanitizing all the noted items. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed the following food between the temperatures of 46-50f: note: all food was being stored in coolers was were not functional at the time of inspection and were stored in there for an unknown amount of time. 1. Several containers of raw chicken 46-50f. 2. Several facility made sauces 46-49f. 3. Several cartons of milk 45-47f. 4. Raw lamb 50f. Potentially hazardous food that is to be cold shall be held at 41f or below. Corrected by discarding all the noted food into the garbage.
Critical Packaged and Unpackaged Food - N/A N/A N/A Observed the following potential cross contamination: 1. Raw lamb stored with flour dough in the walk-in cooler. 2. Raw chicken stored next to ready to eat yogurt in the walk-in cooler. 3. Raw lamb stored above and with ready to eat foods in the top loading reach-in cooler nearest to the back door. 4. Raw eggs stored with raw chicken in the walk-in cooler. Food shall be protected from cross contamination by: (1) separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food. (p) corrected by moving all the raw food down and away from ready to eat foods and then separating and storing by final cook off temperatures.
Normal In-Use Utensils, Between-Use S N/A N/A N/A Observed several knives being stored between equipment on the cooking and prep lines. During pauses in food preparation the knives shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every four hours or as needed if the surfaces becomes soiled. Discontinue storing knives between equiptment and corrected by removing the noted knives and placing them on the soiled side of the dish washing line to be washed
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following coolers not holding cold food cold: 1. Top loading reach-in cooler nearest to the dishwashing machine has food temperatures between 46-50f. 2. Upright one door reach-in cooler next to the hand sink on the cook line, nearest to the dish line, had a blocked air flow, food on the bottom was holding at 60f. 3. Small top loading reach-in server cooler, located by the kitchen door, has food temperatures between 45-49f. 4. Top loading reach-in cooler nearest to the back door on the cook line had blocked air flow with food holding at 46f. Equipment shall be maintained in a state of repair and good condition. Discontinue use of all noted coolers and correct by repairing the noted coolers to hold cold food at 41f or below. ,