J.M.P. FINE INDIAN CUISINE
PASSWednesday, April 16, 2014 at 3:54 PM
Violations Cited
03-3-501.14
Cooling
The potatoes cooked the previous day and cooling at room temperature are still 74F. Provide proper cooling methods to be sure that phf's cool from 140F to 70F in two hours and then from 70"F to 41F in an additional four hours. (The 30 pounds of potatoes were denatured with bleach and dumped in the dumpster)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Items inside the reach-ins are stacked on top of each other and there are items that are uncovered. Cover items and keep them protected during storage. The establishment has a complicated menu with a large amount of items cooked in advance cooled and then reheated to order. There is no walk-in cooler at the establishment they need to make sure that items can be cooled and stored properly or limit the menu.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Handsink fixtures and refrigerator interiors are soiled with food debris. Clean to remove. There is duct tape and aluminum foil covering some pieces of equipment. Remove to provide a smooth cleanable durable surface.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap or paper towels in the front handsink. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
The area is overcrowded. Remove all unecessary items.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.