Health Report #113627

Establishment Name: Shalimar Restaurant
Report Date: 04/21/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Conditions of Use N/A N/A N/A Observed two cans of hot shot insect killer spray for use in the kitchen. Poisonous or toxic materials shall be: (a) used according to: (1) law and this code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (p) to corrected discard the noted items into the garbage. Corrected: person in charge discarded the noted items into the garbage
Critical Equipment Food-Contact Surface N/A N/A N/A Observed multiple food contact surfaces soiled with a food debris build up in many different clean dish storage areas: 1. Mandolin slicer. 2. Cheese grader. 3. French fry maker. 4. Different utensils and pans. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, 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) to correct wash, rinse and sanitize the noted items and have the dish washers visually inspect all dishes before putting them away. Corrected: person in charge had noted items moved to the dish area for washing and sanitizing.
Critical Food-Contact Surfaces N/A N/A N/A Observed the following food contact surfaces in poor repair: 1. Chipped knife blade. 2. Two wooden stir sticks that are cracked and splintering. 3. Melted spatula. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints; (pf) to correct discard the noted items into the garbage. Corrected: person in charge discarded the noted items into the garbage
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed the following foods out of tempreutre due to non-working coolers for an unknown amount of time: 1. Rice pudding 44f, located in the salad cooler. 2. Facility made yogurt 44f, located in the salad cooler. 3. Crushed mint facility made dressing 47f, located in the salad cooler. 4. Gallon of milk 55f, located in the staff area wine cooler. 5. Creamer 54f, located in the staff area wine cooler. 6. Facility made dressings 54f, located in the staff area wine cooler. 7. Faiclity made yogurt smoothie 55f, located in the staff area wine cooler. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage.
Normal Equipment Food-Contact Surface N/A N/A N/A Observed the ice machine with a mold like build up in the interior ice chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct empty the machine then wash, rinse and sanitize the interior and do so at a greater frequency. ,
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following coolers not holding food at 41f or below: 1. Salad cooler. 2. Staff wine cooler. Equipment shall be maintained in a state of repair and good condition. To correct have the noted coolers repaired to hold cold food at 41f or below. ,
Normal Nonfood-Contact Surfaces N/A N/A N/A Observed multiple speed racks and surfaces of shelves with a food debris build up. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct go around the kitchen and clean the shelves and speed racks. ,
Normal In-Use Utensils, Between-Use S N/A N/A N/A Observed cups used as scoops in dry food products. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. To correct use a scoop with a handle and store with the handle above the food. ,