Taj Mahal Grill

Observed dishwasher hand washing dishes and failing to sanitize prior to storing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS by running through dish machine.

Observed two knifes stored as clean on knife strip but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed utensils stored in a pot of water on stove at 125°F. If utensils are going to be in water the water must be at least 135°F. COS by increasing heat on stove.

Observed a tray of bread dough heavily covered in mold. Dough is made in-house and contains whole milk. Food must be maintained in good condition. COS by discarding.

Observed raw chicken stored above shell eggs and raw lamb stored above ready-to-eat (RTE) sauces. Raw meats must be stored based on final cook temperature; RTE foods must always be stored above raw meats. COS by moving raw meats to bottom shelf.

Observed nearly all TCS foods in walk-in cooler stored past discard date. Also observed TCS foods in prep top/reach-in units stored past discard date. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine.

Observed no verifiable employee health reporting for any staff member present at time of inspection. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Blank forms were available onsite, however, manager signed form without reading.

Observed several dishes such as potato peeler and mixing/storage bowls stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes were moved to warewash area for cleaning.

Observed time/temperature control for safety (TCS) foods in prep top unit, reach-in cooler, & walk-in cooler not date marked. Items were prepared on previous days. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine.

Observed several chemicals stored in spray bottles that were not labeled. Kitchen staff struggled to determine what chemical was in each bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by discarding unidentifiable chemicals and labeling others. NOTE: this requirement was noted on initial inspection without point deduction but was not corrected.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness. 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed employee preparing food while not wearing a hair restraint. A piece of hair was found in a pan of food in prep top unit. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net and discarding food (food item was also stored longer than 24 hours with no date mark).

Observed heavy dust build-up on storage shelf storing spices. Also observed debris on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Both areas must be thoroughly cleaned.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit nearest office being cold held above 41°F. Ambient temperature of unit was 51.1°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed tofu prepared 8/9 not discarded after 7 days. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.

Observed water leak coming from pipe beneath 3-compartment sink. A plumbing system shall be repaired according to law; P and maintained in good repair. Must fix.

Observed TCS foods in prep top unit not date marked. Items were prepared on previous days. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by dating. TCS food items not dated on future inspections will be discarded.

Observed opening at bottom of back door in kitchen and at back back door near restrooms. All doors must be tight-fitting to prevent entry of pests. Must install a doorsweep.

Lighting in kitchen area is extremely dim. Must replace all light bulbs.