Passage to India

Inspector's notes

Observed both handwashing sink soap dispensers not dispensing soap at time of inspection, one dispenser was broken and the other was empty. 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed several gravies, chutneys, and open milk containers inside reach in coolers without date marking labels. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several gallon milk containers used to store foods other than milk at time of inspection. Single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed no caulk at the juncture of the wall and top of the handwashing sink by freezer. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soil accumulations under the equipment in the bar, along the cook-line, and in the ware washing area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection. 4-201.11 - Core: Equipment and Utensils-Durability and Strength Addl Notes: Observed a domestic upright freezer storing TCS foods, near the walk-in cooler. Domestic/household equipment is not approved for use in the commercial kitchen and must be removed. All food service equipment shall be commercial grade and meet the standards of design and construction in accordance with the American National Standards Institute (ANSI), National Sanitation Foundation or NSF International (NSF), or equivalent standards. Corrective Action: Correct prior to next routine inspection. 4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed dicers/slicers attached to unsealed wood blocks in disrepair. Also observed some of the metal shelves in the walk-in cooler to be rusted and the wooden shelves across from the cook-line to be unsealed in some areas. PIC plans to remove the dicer/slicers attached to wood from the establishment. Replace or refinish the rusted shelves as necessary and repaint the wooden shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed the floors throughout the kitchen, walk-in coolers, and bar area to be rough in some areas and unsealed. Discussed leveling rough areas (aggregate showing) and resealing the floor. The floors and walls in the closet in the back of the bar and the door to the sprinkler room (near exit door) observed to be in disrepair with holes/gaps/cracks. Discussed filling the holes in the walls, painting with a semi-gloss paint, and replacing any missing floor tiles. Observed damaged/soiled ceiling tiles throughout the kitchen. Provide smooth, durable, non-absorbent, easily cleanable, and light-colored ceiling surfaces that can withstand frequent cleaning. Kitchen surfaces must be smooth and easily cleanable surfaces that prevent pathogen growth and pest harborage. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.