Aroma Indian Cuisine - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Routine
Inspection date:May 14, 2012
Number of critical violations:1
Number of non-critical violations:  4

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
5-205.11(A)   Repeat The handwashing facility located at the back of kitchen (next to three compartment sink) is blocked, preventing access by employees for easy handwashing.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
6-301.12(A)  Corrected During Inspection Observed that paper towels were not provided at bar handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
3-403.11(D)  Corrected During Inspection Critical The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: ----observed rice reheating for two hours at 98F
Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. REHEATED IMMEDIATELY ON STOVE BURNER TO 181F.
3-304.12(A)-(F)  Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:---------observed several spoons in pot on stove being stored in room temperature still water.
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. WATER BROUGHT TO BOILING AND STOVE KEPT ON LOW TO MAINTAIN 135F
4-501.12   Repeat The cutting board(s) along the True 3DR prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Comments:


The purpose of today’s visit was to conduct a routine inspection. MAINTENANCE: *Water Heater: AO Smith BTR 120 110 which uses 120,000 BTU *Dish Machine: CMA AH-2 chemical sanitizer (new machine), please note that the gallons per hour usage needs to be double checked and the peak hot water demand still needs to be calculated to verify that the water heater/dishmachine combination is acceptable. Note: The Health Department approval is required before the facility can purchase and install any new equipment, such as water heater, dishmachine and refrigerators. EHS provided manager with Employee Health handouts (red folder), prevent cross contamination sign and cooling sign and log.