Raja

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 due to food not being in a wholesome, sound condition. Food (bottled soda and cut limes) stored in ice used for drinks. See stop sale.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shell eggs stored over ready to eat sauce and milk. Operator moved raw shell eggs to bottom shelf.
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw comminuted lamb stored on plastic wrapped/portioned raw whole fish. Operator separated/stored raw comminuted lamb below raw whole fish.
  • High priority: Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Rice pudding on buffet uncovered/no sneeze guard. Operator covered with lid.
  • High priority: Food (bottled soda and cut limes) stored in ice used for drinks. See stop sale.
• Handwashing and hygienic practices
  • High priority: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling/preparing raw chicken then handled clean equipment and clean utensils to prepare/store ready to eat food without washing hands. Operator discussed with employee who then washed hands.
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing/rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed snd sanitized.
• Clean equipment storage and air drying
  • Basic: Buffet plates/bowls not properly protected or inverted to prevent contamination. Operator inverted plates/bowls.
• Handwash sinks and supplies
  • Intermediate: Hand wash sink not accessible for employee use at all times. Hand wash sink between triple sink and ice machine blocked by storage container. Operator removed.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach stuck to wall in dry storage area. Operator removed, cleaned wall.

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

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

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 3 dead roaches on floor behind bar. Approximately 3 dead roaches in kitchen on floor in dry storage area. Advised Operator to remove dead roaches, clean/sanitize areas.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings found in kitchen. Advised Operator to remove droppings, clean/sanitize area.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on floor behind bar.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris throughout kitchen under/around/behind equipment/shelving.

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 out of temperature
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line left side flip top cooler; cut cabbage (48°F - Ambient Cooling 1:10/48°F 1:40). Operator stated cabbage cut at 11:00am, cooling in flip top make top, at this rate will not reach 41°F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
• Food protection and cross-contamination
  • High priority: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooked rice dessert and candies at self service buffet uncovered/no sneeze guard. Operator covered items.
• Handwashing and hygienic practices
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/nose while scratching/rubbing/wiping with hands then handled clean equipment and clean utensils to prepare food for customers without washing hands. Advised Operator of proper hand washing requirements.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade heavily soiled. Operator moved to be washed, rinsed and sanitized.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 3 live, small flying insects found in kitchen flying around food preparation/storage areas. Advised Operator to eliminate live, small flying insects.
  • Basic: Dead roaches on premises. 3 dead roaches in kitchen under fuse/breaker boxes. 1 dead roach in kitchen stuck to wall in dry storage area 1 dead roach on floor behind bar. Advised Operator to remove dead roaches, clean and sanitize areas.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in kitchen on bucket of sauce in dry storage area. 1 rodent dropping in kitchen on prep table across from walk-in. 1 rodent dropping behind bar on shelf under tap beer dispenser. Approximately 3 rodent droppings behind bar on floor under ice bin. Advised Operator to remove rodent droppings, clean and sanitize areas.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling behind shelf supports over unpackaged food in dry storage area. Advised Operator to eliminate live roaches, clean and sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris throughout kitchen under/around/behind equipment/shelving. Advised Operator to clean floors/shelving.