Vaisakhi Indian Kitchen
FAILMonday, November 15, 2021 at 7:10 PM
Violations Cited
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Provide paper towels for the hand sink in the basement. A worker replaced the paper towels.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Keep all wiping cloths in a santizing soltuion when cloths are not used.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
foods stored in a bus bucket on floor below prep table in the kitchen. Keep ALL food supplies 6 inches off the floor. Blender stored directly on floor. Do not conduct food prep or processong with equipment stored ont he floor.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
raw beef submerged ion stagnat wate rin the prep sink in the basement. Review and provide proper methods for defrostong raw beef.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
In the kitchen remove tin foil lining a table on the prep side of the kitchen. In the basement remove rust from the top of the grease trap. Remove ice buildup from the white chest freezer in the basement. Repair door to under conter oven on the hot line. Repair damage door to the oven on the hot line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
resurface or replace worn and stained cutting board on the prep table on the kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
In the kitchen and the basement keep all brooms dust pans and mops 6 inches off the floor area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.