Gateway To India

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

1 fly strip in dish area with approximately 10 dead flies

1 fly strip with 7 dead flies above ice machine in kitchen

Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Cutting board has cut marks and is no longer cleanable. nCutting board on cook line at small reach in cooler.

Basic – Dead roaches on premises

1 dead roach under 3 compartment sinkn1 dead roach under dish machine

Basic – Duct tape used to repair nonfood-contact surface.

Basic – Equipment in poor repair

Ice machine covered with black tape.

Basic – Food stored on floor. Onions on floor cook line. nMultiple Pans of food on floor in prep area.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. nMicrowaves on cook line with food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Spray nozzle at dish area mold like substance

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Dishwasher going from dirty dishes to clean dishes no hand wash.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live in dish machine area. 1 live fly above cooks line

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Can of raid in kitchen.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. nRaw chicken in black bus tubs in walk-in was over raw lamb chops. Manager mover chicken to bottom shelf. Corrected On-Site

High Priority – Roach activity present as evidenced by live roaches found

1 live roach on wall behind ice machine in kitchenn1 live roach on floor under reach in cooler in kitchenn1 live roach in outlet hole in in prep area of kitchen

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ndiced tomatoes (53F – Cold Holding); cooked chicken (53F – Cold Holding); cooked beef (53F – Cold Holding); yogurt (50F – Cold Holding)

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Rice pudding made 8-14-23. Manger labeled rice pudding Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards with food like debris on small cooler. nMultiple gaskets with food like debris. nCan opener soiled with food debris.

Intermediate – Handwash sink used for purposes other than handwashing

Squeeze bottles in hand sink on cook line. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No papers towels both hand sinks in back kitchen. Employee placed. Paper towels at sink. Corrected On-Site

Intermediate – No soap provided at handwash sink. No soap at hand sink on cook line. Cook placed soap at hand sink. Corrected On-Site