Taj-indian Cuisine

Basic – Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area

nDirty skewers store with clean skewers on wall on cooks line.

Basic – Employee eating in a food preparation or other restricted area

nEmployee drink stored inside reach in cooler on cooks line. Owner discarded drink. Corrected On-Site

Basic – Food stored on floor

nBox of chicken stored on floor in kitchen area. Employee removed chicken and placed on table. Corrected On-Site

Basic – No copy of latest inspection report available.

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

nEmployee picked a box of chicken up off the floor and did not wash his hands.

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

nLamb cold holding at 45F. At 11:53.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

nGave operator updated education packet. Corrective Action Taken

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

nCutting board has stains and is no longer cleanable.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nGave operator updated education packet. Corrective Action Taken

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

nNo date markers on meat stored inside walk in cooler.