Rotis Indian Restaurant

The inspector came back and found the problems fixed.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Shelves blocking hand wash sink on cook line, employee removed at time of inspection.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on cook line 1 rodent dropping on flour container in dry storage. Employee removed all droppings and sanitized areas at time of inspection.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl with no handle in seasonings, removed at time of inspection.
  • Basic: Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
  • Basic: Food storage container/container lid cracked or broken. Broken container lids on seasoning.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Reach in cooler door soiled on cook line.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates not inverted in kitchen, employee inverted at time of inspection.
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen. Replaced at time of inspection.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings at bar 1 rodent dropping in dry storage 1 rodent dropping on dish machine 3 rodent dropping in dish area Employee removed all rodent droppings and sanitized areas.

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Water source
  • Intermediate: No hot water for entire establishment. 75°F at hand wash sink Temp 77°F
• Insects, rodents, pests and animals
  • Basic: Insect control device installed over food preparation area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine out of order
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Water source
  • Intermediate: No hot water for entire establishment. 75°F at hand wash sink
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings near to go containers 1 rodent dropping by buffet line 2 rodent droppings under bar area 2 rodent droppings in kitchen 2 rodent droppings in dry storage area 1 rodent dropping by dish machine 1 rodent dropping next to hot water heater 1 live rodent observed on cook line
  • Basic: Insect control device installed over food preparation area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled, manager labeled.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in reach in cooler. Employee placed shrimp to the bottom at time of inspection.
  • Basic: Food stored on floor. Water bottles on floor.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
  • Basic: Cutting board has cut marks and is no longer cleanable. Cutting board.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves soiled.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. Employee replaced chlorine tested 100ppm chlorine.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. To go containers not inverted, chef inverted at time of inspection.
• Water source
  • Intermediate: No hot water for entire establishment. Water at hand wash sink, prep sink, 3 compartment sink all temped 80°F ran approximately 2 minutes.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked with shelves. Employee moved shelves at time of inspection.
  • Intermediate: No soap provided at handwash sink. At hand wash sink on cook line, replaced at time of inspection.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1 live fly flying around in kitchen
  • High priority: Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings in server area 8 rodent droppings at bar 7 rodent droppings near single service items 2rodent droppings in kitchen 4 rodent droppings under grill 7 rodent droppings in dry storage
  • Basic: Insect control device installed over food preparation area. Bug light next to food in dry storage and also above forks and spoons.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout kitchen.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents soiled.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on containers.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.