Passage to India

Inspector notes: Observed no caulk at the juncture of the wall and top of the handwashing sinks, the sides of the 3-compartment sink, and the prep sink. Discussed caulking the sinks to the wall with silicon. The prep sink needs to be repositioned to be flush with the wall. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents

Inspector notes: Observed no faucet installed at the mop sink. Install a faucet with hot and cold water and an approved AVB. The mop sink must also have FRP installed on the surrounding wall that extends above the faucet. Observed a leak at the 3-compartment sink faucet and the prep sink. Replace or repair the faucets. Must repair all plumbing to a state of good repair prior to next routine inspection. Also observed the drainpipes in the bar floor sink and the floor sink near the ice machine to be below the flood rim level. The drains must be shortened and secured to remain at least 1" above the floor sinks

Inspector notes: Observed soil accumulations under the equipment in the bar, along the cook-line, in the walk-in coolers, in the ware washing area, and in the outdoor area with the water heater. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris

Inspector notes: Observed the exhaust vents in both restrooms to not be working or not working sufficiently. Replace or repair the mechanical vents. To keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided

Inspector notes: Observed in the walk-in a tomato sauce in a deep container more than 4 inches deep with an internal temperature of 47*F in the center. Also observed cooked chicken tikka and cooked vegetable mix at 45*F to 47*F in the bottom of the sandwich prep table at the entrance of the kitchen. Per person in charge (PIC) all items were cooked 2 hours prior to inspection and placed in the deep container or in the sandwich prep table. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed that adequate refrigeration is the walk-in refrigerator or the freezer and the sandwich prep table is designed for cold holding and not cooling TCS items. PIC relocated all items to a shallow container and into the walk-in refrigerator to properly cool

Inspector notes: Observed several cooked potatoes stored directly on top of a lid in the walk-in. The lid was covered with dust and unknown food debris. Discussed with Person in Charge (PIC) all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed food processor stored on the shelf with dried food particles inside. Discussed with PIC food-contact surfaces must be properly sanitized after washing and rinsing

Inspector notes: Observed in the kitchen to have buildup of grease, dust and food/sauce on the walls, shelves, under equipment, on the inside and outside of both prep tables and on air vents. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection