Raaj Mahal Banquet and Restaurant

Observation:, Undercounter cooler temperatures were measured at 7°C, which exceeds the required cold-holding temperature., , Corrective Action Required:, Immediately adjust and maintain coolers at 4°C or below to ensure safe cold holding of food. If the units are unable to maintain the required temperature, repair or replace the equipment as necessary.

Observation:, The dishwasher was measured at 59°C after six consecutive cycles, which is below the required sanitizing temperature for a high-temperature dishwasher., , Corrective Action Required:, Repair or replace the dishwasher to ensure it is capable of achieving and maintaining the required sanitizing temperature. Until the unit is repaired and verified to be functioning properly, operator should manually wash and sanitized dishes and utensils.

Observation:, Sanitizer test strips were not available at the facility to verify sanitizer concentrations., , Corrective Action Required:, Provide appropriate test strips for the sanitizer in use to ensure accurate monitoring of sanitizer concentrations at all times.

Observation:, 1. Cloth material was used to cover bulk food containers, which does not provide adequate protection from contamination., , 2. Deli cups were being used as improvised scoops for handling bulk foods , , 3. Bulk food scoop was observed stored directly in contact with food inside the container, , Corrective Action Required:, 1. Provide and use appropriate, tight-fitting lids to effectively cover bulk food containers and protect food from contamination at all times., , 2. Provide appropriate scoops with handles to ensure safe and sanitary food handling., , 3. Store scoops in a sanitary manner to prevent food contamination.

Observation:, Pest control records were not available for review at the time of inspection., , Corrective Action Required:, Establish and maintain current, up-to-date pest control records on-site and ensure they are readily accessible for review at all times.