Minerva Indian Restaurant

Basic – Accumulation of debris inside warewashing machine

Interior of dishmachine with debris buildup. Also exterior fill well with debris buildup.

Basic – Cloth used as a food-contact surface

Observed cloth used to cook naan bread. Visibly soiled.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee drink with no lid stored on prep table. Person in charge removed. Corrected On-Site

Basic – Food stored on floor

Buckets of sauce stored on floor in walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging at leg level at cookline

Also, utensils in water at 108F.

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

Mold like substance observed on shelving in walk in cooler

Black buildup on fans in walk in cooler.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall under triple sink, hand wash sink, wall at dishmachine with debris buildup

Wall at prep table across from walk in cooler with debris buildup.

Basic – Working containers of food removed from original container not identified by common name

Several containers in kitchen holding bulk items unlabeled. Person in charge began labeling. Corrective Action Taken

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishmachine tests at 0ppm. Unable to run sanitizer through lines. Person in charge fixed during inspection. Testing at 100ppm. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Ghee in kitchen at 73F. Person in charge states has been out of temperature for less than 4 hours. Recommend holding item on time.

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

Deflector plate with mold like substance visible in ice machine. Cutting board with black buildup

Interior of fliptops with debris buildup.

Intermediate – Handwash sink not accessible for employee use at all times

Storage container stored in back hand wash sink by triple sink. Container was removed. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Person in charge unable to provide test strips for dishmachine.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Sauce made with cooked onions made Saturday with no date mark.