KASHMIR INDIAN RESTAURANT
PASSFriday, August 21, 2009 at 3:20 PM
Violations Cited
M-2-103.11
PIC Performing Duties
The ownership stated that the facts presented within the complaint were accurate. The ownership were instructed to review the food code and discontinue the practices identified. The ownership uderstands that the failure to comply may result in the temporary suspension or revocation of their food service permit.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
07-3-306.14
Reservice of PHF or Unwrapped Foods
The ownership stated that in the past he had observed the waitstaff collecting and reserving saucers of dipping sauces that had not been utilized by prior patrons. BISD stated that this practice is prohibited and was to be discontinued immediately.
Why This Matters
This violation supports conditions that may lead to foodborne illness
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
During the busier times of the day typically dinner service the waitstaff were utilizing a hose and out of doors spigot to fill the water pitchers. Although the activity was not observed during the inspection. The hose spigot and service table were observed on the patio to the left of the main entrance. The ownership removed the hose and instructed the staff to discontinue the practice.
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.