Guru's Indian Kitchen

Inspector's notes

Observed employee at the dishwashing area going from dirty to clean dishes without washing their hands. Talked to manager, and trained staff on when to wash. Ensure that handwashing is occurring going from dirty to clean tasks in the facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken being thawed under water in the thawing sink, with no water on. Chicken now at 53F. Manager said it had been there less than an hour, and moved to the walkin. Talked to staff about thawing techniques. Ensure food is thawed correctly under running cold water or placed directly in the walkin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water at the front hand sink by the dishwashing area. No water comes out of the faucet, only from the cold side, The handle can't rotate very far before it hits the faucet and can't rotate anymore. Talked to manager about hand sink requirements. Ensure there is hot water of 100F and above that comes from the hot water faucet. Corrective Action: Correct prior to re-inspection. Re-inspection within 10 days.

Inspector's notes

Observed employees storing in-use utensils in water at 90F on the stove. Talked to manager about equipment storage, facility changed out utensils and now is using 150F water. Ensure that water is 135F and above for storing in-use utensils in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice at 102F inside the rice cooker. Manager embargoed the food, see embargo form. Ensure that all hot holding of TCS foods are kept at 135F and above. Facility had additional warmer full of rice at the right temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottles do not have a label on them. Talked to manager about the contents of their bottles, and labeled the bottles. Ensure that all chemicals are labeled to reduce their misuse. Corrective Action: Corrected at time of inspection. 7-202.12 (C) - Priority Foundation: Conditions of Use; Pesticides by certified applicator Addl Notes: Observed RAID and other pest spray devices found in the facility. Talked to manager about pesticide use in the facility. Item's were removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shut off device installed on a hose attached to an atmospheric vacuum breaker supplied mop sink. Manager removed the device. Ensure that there is no shut off device at an AVB supplied mop sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee that on several occassions went from dirty to clean dishes at the hand sink. Talked to staff about handwashing techniques. Ensure that hands are washed at a hand sink when going between dirty and clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility is using soapy water and rinsing dishes and not doing a sanitizer step on the dishes before drying. Talked to staff about dishwashing techniques. Ensure that all dishes being cleaned are also sanitized after each use and during the cleaning/sanitizing steps. Facility has a dishwasher at 50 ppm bleach during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee going from a lunch break in the dining room, to going to the kitchen and putting away clean dishes with their unwashed hands. Talked to staff about handwashing. Ensure that hands are washed going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at back hand sink. Manager refilled the empty container. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tongs stored inside the hand sink by the cookline. Observed equipment stored in front of hand sink at entrance of kitchen. Items were moved. Ensure that all hand sinks are open and accessible at at times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use utensils stored in water at room temperature. Talked to manager about utensil storage options. Ensure that in use utensils are stored in hot water, running water, or dry and cold or change out from dry containers every 4 hours. Corrective Action: Corrected at time of inspection.