KASHMIR INDIAN RESTAURANT
PASSFriday, March 14, 2008 at 3:23 PM
Violations Cited
08-3-305-307.11
Food Protection
Discontinue the storage of food in the walk in refrigerator on the floor. Provide proper storage on the existing shelving.
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.
10-3-304.12
Food Utensil Storage
Discontinue the storage of knives between the refrigeration equipment and/or stainless steel countertops. Provide proper sanitary storage.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Remove the moldy tin foil and cardboard lining from the shelving of the bar's walk in refrigerator.
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.
16-4-501.11/.15
Dishwashng Facilities
Service the dish machine. The final rinse temperature did not exceed 170 degrees F. The final rinse temperature must exceed 180 degrees F for proper sanitization. Sanitize the utensils glassware and plates within the three bay sink until the dish machine is repaired.
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.