Rudras Indian Cuisine

Physical facilities not cleaned at required frequency

Evidence of pests or pest control inadequate

Equipment not in good repair or proper adjustment

Fixed equipment not properly spaced or sealed

Nonfood-contact surfaces not corrosion-resistant or cleanable

Equipment or utensils not clean

Floor and wall junctures not properly coved or sealed

Physical facilities not in good repair

Backflow prevention air gap not adequate

Hot or cold food held at improper temperature (corrected on site)

Warewashing sink compartments insufficient or improperly set up (corrected on site)

Improper cooling methods used (corrected on site)

No hand drying provision at handwashing sink (corrected on site)

Sanitizer test kit not available

Ready-to-eat food not date marked

All food employees, except for the certified food protection manager, shall successfully complete an accredited food handler training course, within 30 days of employment.

Food storage containers not labeled with contents

Evidence of pests or pest control inadequate

Outer openings not protected against pests

Food stored improperly or exposed to contamination

Employee not wearing required hair restraint

Equipment not in good repair or proper adjustment

Nonfood-contact surfaces not corrosion-resistant or cleanable

Equipment or utensils not clean

Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (b)with tight-fitting lids or doors if kept outside the food establishment

Physical facilities not cleaned at required frequency

Physical facilities not in good repair

Floor and wall junctures not properly coved or sealed

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

Dispensing utensils not stored with the handle extended out from the food. (corrected on site)

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized. (corrected on site)

General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..

Dispensing utensils not stored in running water with sufficient velocity to flush / drain particulates (such as mashed potatoes or ice cream).

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.

Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.

Hand-washing sink installation. hand-washing sink not accessible to employees at all times.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”. (corrected on site)

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.

Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.

Storage. facilities for the storage of knives, forks, and spoons shall be designed and used to present the handle to the employee or consumer. (corrected on site)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

Openings. perimeter walls / roof not effectively protecting the establishment from the entry of insects / rodents / other animals.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Personal medications. medicines not necessary for the health of employees not allowed in a food establishment. this section does not apply to medicines that are stored or displayed for retail sale. (corrected on site)

Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.

General. equipment / utensils not in current use not stored in a clean and sanitary condition. (corrected on site)

Food employee failed to successfully complete a food handler training course within 60 days of employment.