Raithu Bazaar

Inspector's notes

Observed no signage at handwashing sinks within kitchen in the Raithu Bazaar establishment. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 containers of cooked curry stew in lower storage of prep-cooler without a lid. Person in Charge (PIC) covered all RTE foods with a lid. All RTE foods, if not actively being served, prepared or cooled, shall be covered while in storage to prevent cross-contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 containers of cooked vegetable and meat curries in lower part of prep-cooler without proper date marking. PIC, stated that curries where prepared the day prior and properly date marked containers at time of inspection. All Ready to Eat (RTE), Time/Temperature Control for Safety (TCS) food ingredient or portion of a TCS, RTE food that is subsequently combined with additional ingredients shall retain the date mark of the earliest-prepared ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed personal employee drinks, including Gatorade and plastic water bottles, stored on drying racks near 3 compartment sink. PIC moved items to designated area for employee personal items and voluntarily discarded plastic water bottles. All employee personal items shall be stored in a designated area away from food contact surfaces and utensils. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back of house handwashing station blocked with spice rack. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Yogurt, shredded cheese, cooked white potato, cut tomato, cooked mashed rice, cooked mashed lentil, cooked garbanzo beans held at 46-48 degrees F for more than a day in reach in cooler in the cook line. All food items were discarded by manager in charge. Corrected at the time of inspection.

Inspector's notes

Cooked mashed rice, cooked meat and eggplant, and cooked tamarind and spice for 1-2 days ago in the walk-in cooler, are not date-marked. All cooked or blanched food must be labeled with a date of preparation if it is held for more than 24 hours. All items were date-marked at the time of inspection.

Inspector's notes

Reach in cooler in cook line has an ambient temperature of 50 degrees F. Repair by next re-inspection.

Inspector's notes

Dispenser of oil and water in cook line don't have a label of food identity. Corrective Action: Correct prior to next routine inspection. 3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Picked mangoes in small containers made in the establishment sold as retail item near cash register does not have all ingredients listed. Add all ingredients such as names of spices and mango in English.

Inspector's notes

No written policy for cleanup vomit is available in the establishment. Provided department's handout. Corrected at the time of inspection.

Inspector's notes

Eight containers of cooked rice individually packaged held at 119 degrees in food service line it was discarded. Cooked chicken in two containers held at 130 degrees F in hot water steam in food sservice area. They were re-heated to 165 degrees F. Corrected at the time of inspection.

Inspector's notes

Cooked lentels is cooling in deep containers in walk in cooler. Use ice stick to cool down food or store in containers about 4 inches tall for rapid cooling. Some cooked items are cooling in closed containers. Remove the lid and let it cool down to under 41 degree F, then cover them. Lids were removed. Corrected at the time of inspection.