Darbar India Grill

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

No concentration of sanitizer was measured in the dish machine. Troubleshooting tactics were reviewed with management. Discontinue use until the machine is properly working. Ensure that the concentration of chlorine sanitizer is measured between 50-200 ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

The upright coolers still have their shipping tape wrapped around them. Remove this packaging tape, exposing the stainless steel surface below to make cleaning possible.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Numerous pans of food in the walk-in cooler's top shelf that had been fully cooled days ago were not covered. Ensure that all foods that have fully cooled are covered to prevent overhead contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Numerous examples of large amounts of TCS foods storing in pans on the back shelves. These foods had been made earlier in the day and were storing at room temperatures (81-73 degrees F.) Ensure that all cold TCS foods are holding at or below 41 degrees F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Chicken curry was still cooling in the walk-in cooler overnight. Informed the manager to discard the food. Ensure that all TCS foods are cooled according to the time/temperature parameters above. Effective cooling methods were reviewed during the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Ineffectively, cooling foods were filled 5 inches deep with the aid of ice. When cooling without the help of ice, ensure that the food is not filled more than 2 inches deep to properly facilitate rapid cooling. Effective cooling methods were reviewed during the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Two examples of bulk TCS sauces were found still cooling overnight. These foods were discarded during the inspection, and proper cooling methods were reviewed. Ensure that all TCS foods are cooled within the above time and temperature parameters.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Deeply filled (roughly 10 inches) containers of bulk TCS foods were ineffectively cooling in the upright cooler in the prep kitchen. Food was discarded and the proper 2-inch fill cooling method was reviewed. Ensure that when cooling foods without the help of ice that the food is not filled above 2 inches and it remains uncovered until completely cooled.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Bulk containers of TSC foods made in-house were not date-marked and were stored overnight. Date mark all TCS foods that are stored overnight and ensure they are not held beyond 7 days. Date marking requirements were reviewed during the inspection, and production dates were verified.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Dish machine concentration of sanitizer was not able to be measured within the approved range. Operator provided a work order summary from eco-lab the next day indicated that the issue had been resolved and the machine was now dispensing an approved amount of chlorine. Ensure that the machine is able to dispense an approved level of sanitizer when in use.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Bleach use by instructions did not include instructions for use on food-contact surfaces. Discontinue using this bleach for making an approved concentration of sanitizer within the sanitizer buckets. Utilize a bleach that includes food-contact surface use instructions.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Multiple examples of non-food contact surfaces being wrapped in single use materials that are either absorbent (wiping cloths) or hard to clean (tin foil). Discontinue wrapping these surfaces or at a minimum replace those wrappings every day. The upright coolers still have their shipping tape wrapped around them. Remove this packaging tape, exposing the stainless surface below to make cleaning possible.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Multiple examples in both the lower reach-in cooler and the upright cooler of raw meats storing above cooked foods and produce. These raw foods were moved during the inspection to areas that prevented contamination with ready to eat foods. Ensure that raw animal meats are stored in a manner that prevents contamination with ready to eat foods. Fact sheet provided with the report.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Many pans of food within the walk-in cooler were uncovered and not actively cooling. Once foods have fully cooled cover them to prevent overhead contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Inspector’s notes

Frozen cooling wand storing directly on the shelf within the upright freezer. Wand was removed to be sanitized then wrapped. Ensure that when ice wands go into the freezer they are wrapped with plastic wrap and that wrap is removed before use.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Grout lines in multiple areas of the kitchen are eroding causing hard to clean areas. Re-grout where needed to ensure the floor is smooth and easily cleanable.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Bulk TCS foods are cooling filled 4-5 inches deep and placed into the walk-in cooler uncovered. Reviewed appropriate food fill depth with staff and owner during the inspection. When cooling foods in shallow pans do not fill the food more than 2 inches deep to ensure that it is able to cool quickly.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Grout lines in multiple areas of the kitchen are eroding causing hard to clean areas. Re-grout where needed to ensure the floor is smooth and easily cleanable.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Floors throughout the kitchen soiled with build up of debris and food debris. Floors and walls under and behind cooking and refrigeration equipment have significant build up. Clean and maintain clean all floors, walls, and ceilings.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Handwashing reminder signage missing from the bathroom. Ensure that all handsinks have reminder signage near them.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No employee illness log on site. Reviewed logging requirements with person in charge and am providing a sample log with the report. Ensure that a employee illness log is maintained on site, all persons in charge know how to use it and find it.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Container of food storing directly on the floor of the walk-in cooler. Food was moved during the inspection. Ensure that all food is storing at least 6 inches off of the floor.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Raw frozen meats were storing on shelves in dry storage. Proper thawing techniques were reviewed during the inspection. Ensure that TCS foods are thawed in one of the above ways.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Used cardboard is being used to line shelves throughout the back of front of the house storage areas. Remove this material as it is absorbent, can't be cleaned, and attracts pests. Multiple fixtures and sides of equipment in the kitchen are being wrapped in tinfoil for elongated periods of time. If wrapping in foil change the foil daily and frequently clean those surfaces.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Range burners soiled with excessive encrusted food debris. Clean and maintain clean these burner tops. Shelving throughout the facility soiled with build up and debris. Clean and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wiping cloth sani bucket present without sanitizer. Reviewed how to make a proper sani bucket with the staff. Ensure that chlorine sanitizer is maintained between 50-200 ppm.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Multiple bulk recipes that were cooked the night before were still cooling during the inspection roughly 18 hours later. Food was advised to be discarded and proper cooling methods were reviewed with staff and owner. Ensure that TCS foods are cooling within the above time and temperature parameters.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Cook observed cutting and packaging ready to eat pita bread with his bare hands. Reviewed proper glove and utensil use with staff. Ensure that all ready to eat foods are handled with gloved hands or a utensil.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Multiple examples of TCS foods cooling while covered. Ensure that cooling foods remain uncovered for the entire cooling process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Only use single-service items one time.

Inspector’s notes

Multiple examples of single use containers being reused for storing other prepared foods and spices. Discontinue this practice and store food in approved multi-use food equipment.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Cooked beans observed cooling from the day before at 52 degrees F. Product was discarded during the inspection. Ensure that all TCS foods cool within the time/temperature parameters above.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Multiple examples of foods cooling without ice filled to depths of 4-8 inches. When cooling without the help of ice ensure that cooling foods are not filled above 2 inches.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Most TCS foods held in the walk-in cooler from overnight production were not date marked. Date marking requirements reviewed with the owner. Ensure all TCS foods held overnight are date marked and not held beyond 7 days.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

No handwashing reminder signage is posted near the main hand sink. Signage is being provided with this report and was provided with the last report. Post handwashing reminder signage near all hand sinks including the bathrooms.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Main hand sink in the cooking area had dirty equipment in the sink basin. Materials were removed during the inspection. Ensure that the hand sink remains free and clear to encourage frequent and proper handwashing.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Door handles of all upright and reach-in coolers throughout the kitchen were soiled with build up of debris. Interior of reach-in coolers were soiled with build up and splatter. Clean and maintain clean all non-food contact surfaces.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

Tongs were hanging from the oven door when not in use. Discontinue the practice and move to a clean and dry location.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Main cutting boards were badly stained with food debris and debris. Clean and maintain all food contact surfaces clean when not in use or remove from the facility.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Only use single-service items one time.

Inspector’s notes

Multiple examples of single use containers being reused for storing other prepared foods and spices. Discontinue this practice and store food in approved multi-use food equipment.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Flooring under equipment throughout the kitchen soiled with food debris and debris. Clean and maintain clean all flooring.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Discontinue operating the ventilation system with the filters removed.

Inspector’s notes

Hood system was in operation without the filters in place. Discontinue this practice and ensure that the filters are in place when cooking is occurring.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Tomato soup cooling in the walk-in cooler overnight observed at 72 degrees F. Product was discarded during the inspection. Ensure that all TCS foods cool according to the time and temperature parameters above.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Multiple examples of cooked TCS foods cooling at depths between 5-15 inches. Reviewed effective cooling methods with the owner. Ensure that when cooling without the help of ice that foods are not filled beyond 2.5 inches and remain uncovered for the entire cooling process before being transferred into storage mode.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Most TCS foods in the coolers that were prepared a day or more ago were not date marked. Verified product dates and foods on hand. Ensure that all TCS foods that are storing overnight are date marked and used or discarded within 7 days of production.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

No soap available at the main hand sink the kitchen space. Soap provided during the inspection. Ensure that a working supply of soap is present at all hand sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

No hand washing reminder signage posted on any of the hand sinks including the bathrooms. Ensure that all hand sinks have hand washing reminder signage near them.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Interior of microwave was soiled with food debris and splatter. Clean the interior of the microwave at least once a day.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Inspector’s notes

Multiple examples of cooking and dish washing employees using the same pair of single use gloves for more than one task without. When gloves become contaminated remove them, wash hands and put on a new pair before handling ready to eat foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.