Maharajah East Indian Restaurant

Probe thermometer was not working

Hot water tap for hand sink was broken

Bowls and plastic lids were placed directly inside kitchen hand sink blocking access

Propane stove and tea urn stored inside the staff washroom., , Food equipment is not to be stored in the washroom

Test strips were old and discolored. , , Obtain new chlorine test strips

No pest control records available

Floor tiles under back shelving unit in the dry storage room were missing. Surface was not smooth and easy to clean

1. Cutting boards stored behind dishwashing sink faucet, , 2. Knife stored in gap between counters, , Utensils and equipment are to be stored in a clean and sanitary manner. Corrected during inspection

Wet/used cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer bucket was promptly prepared and measured at 100 ppm and cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

Uncooked raw chicken was kept in the sink to thaw, the surface temperature of the raw chicken was 20°C., Food was discarded., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

1) A cell phone was kept on the counter., Cell phone was promptly taken off the counter., Items not associated with or required for the operation or maintenance of the food areas must be stored separately from the food handling area., , 2) Utensils were stored in stagnant water with a surface temperature measured at 27.4°C., , Utensils were promptly washed and kept in a bleach sanitizer solution at 100 ppm., , Store utensils in ice bath at 4°C, hot water at 60°C or above, in a sanitizer solution, or continuously switch out used utensils with new ones.

Single-use and stainless containers without handles were being used and stored inside the bulk food bins., Obtain scoops that have handles.

Non-food grade container was used to store food in the storage room., Stroe food in a food grade container or store the food package in the bulk food bin.

There was no light in the dry storage area.

Wet cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.

Recurring violation:, Garbage bin was used for storing flour in the dry storage area. , Replace the garbage bin with a food grade container., , Previous violation:, A garbage bin was in use for storing flour in the dry storage area. As discussed, replace the garbage bin with a food safe container.,

1. Three stainless steel pans containing cooked rice were kept on the counter cooling at 41°C, 46°C and 47°C respectively., , Ensure rice are served in smaller portions, served in shallow stainless pans or in ice water to rapidly cool., , 2. Cambro containers are used to store takeout foods., Obtain hot holding units to hold takeout foods.

1. Staff was not sanitizing utensils., 2. Sanitizer compartment sink was filled with dirty dishes., , 2-compartment sink manual dishwashing procedures was reviewed and explained the staff.

1. Handwashing sink was filled with utensils and food equipment., Items were promptly removed., Handwashing sink must be accessible at all times., , 2. Soap dispenser in the staff washroom was empty., Refill soap dispenser with handwashing soap., ,

1. Cell phone was kept on the counter., Cell phone was promptly taken off the counter., , Items not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas., , 2. Scoops without handles were being used and stored in the bulk food container., Scoops were promptly removed., , 3. Rice scoop was stored on the rice cooker., 4. Utensils were stored in water measured at 32°C., , Utensils were promptly washed and kept in a sanitizer solution at 100 ppm., , Store utensils in ice bath at 4°C, hot water at 60°C or above or in a sanitizer solution.

1. The back exit door was opened at the time of the inspection. No screen door installed., , Back door was promptly closed., , Install a screen door if you want to have the back exit door opened., , 2. No pest control record available.

A small stove was being used outside of the ventilation canopy cover. As discussed, ensure that all cooking occurs on grill and equipment under the canopy for fire safety.,

There was no light in the dry storage area.

1. Ventilation canopy filters are accumulated with grease deposits and other residues., Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.,