Guru India Restaurant

Internal temperature of chicken stored in insert of prep cooler was 8.7C, curry was at 7.6C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less.

A few loose paper towels were provided at hand washing sink located in front food handling area., , , Requirement:, Provide paper towels in the dispenser or at a stand at this hand washing sink.

Jalabeies were kept uncovered on the front counter towards customer area., , , Requirement:, Protect food from customer contamination by covering it.

Knives were stored in the gap between counters., , Requirement:, , Do not store knives in the gap between counters as this area cannot be adequately cleaned and sanitized., Store knives in a clean container or on the knife stand.

a) Caulking located at the wall in dish washing area was worn out and dirty., , b) Paint was peeled off the wall in dish washing area., , Requirement:, a) Replace the caulking., , b) Paint the wall in dish washing area.

Shelf located under the counter in the kitchen was rusted having rough surface., , Requirement:, , All surfaces must be smooth, washable and non-absorbent., , Refinish the shelf to have smooth surface.

A broken scoop was in use in the flour container., , Requirement:, , Do not use broken/damaged utensils to handle food., Broken scoop was discarded during inspection.

a) Accumulation of heavy dust on the ceiling in the kitchen., , b) Grease and grime buildup on the hood, , c) Dirt buildup on the wall below screen door, , Requirement:, , Clean the above noted areas.

Accumulation of dirt and debris under equipment in the kitchen., (Repeat violation from the previous inspection), , Requirement: , , Clean the above noted areas.