| Location |
9510 University City Blvd Ste 101
|
| Inspection date |
August 6, 2009 |
|
Name
|
PASSAGE TO INDIA INDIAN CUISINE
|
|
Facility type
|
Restaurant
A food service establishment that prepares or serves food and that provides seating.
|
|
Result
|
Pass
|
|
Facility status
|
U: Inspected while under transitional permit
The facility received an inspection while under a transitional permit. It can only have this status during the 180 days lifespan of the transitional permit. Such permits are issued to facilities that do not meet all current rules. Violations must be equipment or construction related, not of such significance as to cause a public health hazard, and must be corrected within 90 or 180 days of the permit being issued depending on type of facility.
|
|
Action type
|
Inspection
|
| Raw score |
92 |
| Final score |
92 |
| Violations |
| Violation | Points | Comments |
|---|
| Food protected during storage, handling, display, service and transportation; written notice for clean plates |
1.5 |
Do not store food on the floor. [.2610 (c)] Observed pan of cooling sauce stored on the floor upon entry into kitchen - CDI. Provide an approved, protective barrier/sneeze shield/cover between food products and customers. [.2610 (a)(d)(f)] Observed less than 7 inches between leading edge of sneeze shield and front edge of food well on hot and cold buffet. Observed no side protection from sneeze spray on hot and cold buffet. |
| Proper cold-holding temperatures for potentially hazardous food |
2 |
Always store/transport potentially hazardous foods (PHF) at safe temperatures, cold foods at 45F or below. [.2609 (a)(m)] Observed potentially hazardous products on cold buffet 50-55F. Replaced with fresh product. Refresh ice bath frequently to maintain safe temperatures. |
| Proper cooling methods used |
1 |
Quickly cool foods by dividing into shallow pans, using ice baths, stirring often. Leave pans vented or uncovered where protected. You may add ice to the food or use quick chilling equipment. Do not stack the cooling pans tightly together inside coolers. Air should move around the pans. 2609 (q,r) Observed pan of cooked chicken in walk in cooler at 93F to be tightly covered (within time parameters) - CDI. |
| Food and non-food contact services easily cleanable and in good repair |
1 |
Maintain all utensils and equipment in good repair. [.2617 (a)] Observed broken handle and split gasket in reach in cooler, crack in splash guard, and damage to door. Counter at wait station has been altered and is not easily cleanable. Seal or repair. |
| Wastewater discharged into approved, properly operating wastewater treatment and disposal system; other byproducts disposed of properly |
1.5 |
Provide an approved air gap to the sewer from the food prep sink/ ice machine/ ice bin/ dishwashing machine drainline. [.2623 (d)] Observed prep sink to not be indirectly drained. |
| Garbage properly handled and disposed; containers properly maintained |
0.5 |
Provide can wash fixture for washing garbage cans and disposing of mop water. Fixture must be plumbed with hot and cold running water through a mixing faucet or ?Y? hose and drain to the sanitary sewer. [.2626 (d)] Observed hot water fixture to be in disrepair. |
| Floors, walls and ceilings properly constructed, clean and in good repair |
0.5 |
Provide floors/walls/ceiling that are constructed to prevent cleaning problems and pest harborages as required by the rules. [.2627, .2628] Observed floors in need of sealing/repair throughout. Properly seal space between restroom and hallway floors. Refasten FRP behind prep sink to remove pest harborage. |
|
Added to EveryBlock on August 7, 2009.
