KASHMIR INDIAN RESTAURANT
FAILMonday, October 20, 2008 at 6:06 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Service the beverage walk in located in the sub level behind the bar. The unit is operating at approximately 45 degrees F. Whereas the unit is used to store cut fruit and milk it should operate at 41 degrees F or below. A service call was placed during the inspection.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Store wiping cloths in sanitizer when not in use. keep soiled cloths off of cutting boards and food preparation surfaces. Sanitizing buckets with cloths were present at each work station.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean and sanitize the plastic cover located within the kitchen walk in on top of the cooling rack. Also clean the racks within the walk in refrigerator to remove food debris. Clean the rear exterior of the kitchen refrigeration equipment to remove food soil.
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