Ifra's Indian Kitchen

The inspector came back and found the problems fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
  • High priority: Non-food grade paper/paper towel used as liner for food container.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Intermediate: Non-pitting surface rust on food-contact equipment.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Single-service items
  • Basic: Reuse of single-service or single-use articles.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor grout in kitchen no longer functioning properly.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Hole in or other damage to wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
  • Basic: No copy of latest inspection report available.

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

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (46°F); cooked potato (44°F - Cold Holding); yogurt sauce (46°F - Cold Holding) at standing reach in cooler at hallway. As per employee, products inside unit since previous day. Observed in reach in across cook line: lentil (46°F - Cold Holding); cauliflower (45°F - Cold Holding); spinach (46°F - Cold Holding). As per operator, all food since prior day in cooler.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed spices not labeled and placed in other containers.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cooked chicken (46°F); cooked potato (44°F - Cold Holding); yogurt sauce (46°F - Cold Holding) at standing reach in cooler at hallway. As per employee, products inside unit since previous day. Observed in reach in across cook line: lentil (46°F - Cold Holding); cauliflower (45°F - Cold Holding); spinach (46°F - Cold Holding). As per operator, all food since prior day in cooler.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above chutneys in cooler across warewash.
  • Basic: Food stored on floor. Observed cases of water on floor of front counter.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler next to chest freezer with ambient temp of 55°F. The following food stored inside since prior day: cooked chicken (46°F Cold Holding); cooked potato (44°F - Cold Holding); yogurt sauce (46°F - Cold Holding).
  • High priority: Non-food grade paper/paper towel used as liner for food container. Observed wiping cloths used as dry dish liners.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed stove, dry food racks soiled.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
  • Intermediate: Non-pitting surface rust on food-contact equipment. Observed on dry dish racks and food.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave handles soiled.
• Single-service items
  • Basic: Reuse of single-service or single-use articles. Observed multiple containers reused for other food items.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front hand sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor grout in kitchen no longer functioning properly.
  • Basic: Floor area(s) covered with standing water. Observed interior soiled kitchen due to grout.
  • Basic: Hole in or other damage to wall. Observed hole in wall behind chest freezer.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed interior soiled kitchen.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
  • Basic: Floor soiled/has accumulation of debris. Observed behind cook line.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. Observed current license not posted.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Observed no poster.
  • Basic: No copy of latest inspection report available. Observed no copy.

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

• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Single-service items
  • Basic: Reuse of single-service or single-use articles.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

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

• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• 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: Buildup of food debris/soil residue on equipment door handles.
• Single-service items
  • Basic: Reuse of single-service or single-use articles.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor in front of dry storage rack. Observed 1 live roach on kitchen floor. Observed 1 live roach on rack above reach in cooler in kitchen area.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

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

• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. At time of callback inspection still observed.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At time of callback still observed throughout.
  • Basic: Buildup of food debris/soil residue on equipment door handles. At time of callback still observed.
• Single-service items
  • Basic: Reuse of single-service or single-use articles.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At time of callback inspection observed 6 live flying insects on walla and ceiling in the restroom. Observed 1 live flying insects on kitchen reach in cooler door.
  • High priority: Roach activity present as evidenced by live roaches found. At time of callback inspection observed 4 live roaches in kitchen area behind window opening panel and shelf as well as coming out of the floor drain. Observed at lobby dry storage area 3 dead roaches under shelving and on walls.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. At time of callback inspection still observed.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At time of callback inspection still observed.
  • Basic: Floor soiled/has accumulation of debris. At time of callback observed still soiled behind equipment.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in outside of kitchen with ambient temp of 54°F; the following TCS foods stored inside for more than 4 hours: lamb (47°F - Cold Holding); chicken (45°F - Cold Holding); cheese (46°F - Cold Holding); cooked potato (45°F - Cold Holding); cauliflower cooked (46°F - Cold Holding).
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed reach in outside of kitchen with ambient temp of 54°F; the following TCS foods stored inside for more than 4 hours: lamb (47°F - Cold Holding); chicken (45°F - Cold Holding); cheese (46°F - Cold Holding); cooked potato (45°F - Cold Holding); cauliflower cooked (46°F - Cold Holding).
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in; raw shrimp over cooked chutney.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in outside of kitchen with ambient temp of 54°F; the following TCS foods stored inside for more than 4 hours: lamb (47°F - Cold Holding); chicken (45°F - Cold Holding); cheese (46°F - Cold Holding); cooked potato (45°F - Cold Holding); cauliflower cooked (46°F - Cold Holding).
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed food and dish shelves soiled.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and oven soiled.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Single-service items
  • Basic: Reuse of single-service or single-use articles. Observed multiple containers of seasonings and yogurt reused for other food items.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 2 live flies on wall next to mop sink in kitchen area. Observed 1 live fly on wall next to cooler in kitchen area. Observed 2 live flies in restroom on wall behind toilet.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to mop sink in kitchen area. Observed 1 live roach on reach in cooler in kitchen area across triple sink. Observed 1 live roach on empty container in kitchen area above hand sink. Observed 1 live roach under triple sink next to cook line in kitchen area.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage area.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling.
  • Basic: Floor soiled/has accumulation of debris. Observed in kitchen.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed air freshener on dry food rack above onions.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. Observed old license on display.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
  • Basic: No copy of latest inspection report available. Observed no printed copy.