Vatica Indian Cuisine

Inspector notes: Observed large containers of tomato sauce, paneer and yogurt sauce prepared on site and held more than 24 hours with not properly date marked in walk-in cooler (prepared on Sunday). C/A: Ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC labeled items.

Inspector notes: Observed personal cup of tea sitting on prep table of main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Removed

Inspector notes: Observed live roach on floor near cooking line of main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Remove harboring conditions within 10 calendar days

Inspector notes: Observed missing ceiling tile and several openings on ceilings and walls throughout main kitchen. C/A: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Correct within 30 calendar days

Inspector notes: Observed several spices on counter and foods in reach in cooler of main kitchen stored uncovered. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered.

Inspector notes: Observed several spices and sauces on countertops throughout the main kitchen lacking identification or having incorrect labels (i.e., cardamom stored in a black pepper container) C/A: . Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct in 72 hours.

Inspector notes: Observed wiping cloth stored in a sanitizer solution with 0ppm of chlorine and also stored directly on the floor. C/A: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible s...

Inspector notes: Observed several spoons stored in stagnant, cloudy water (77F) on counter top of main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Correct within 72 hours

Inspector notes: Observed food debris and encrustation on floors, walls, and ceiling fixtures throughout main kitchen C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.

Inspector notes: Observed large container of yellow chicken, fried samosa and fried vegetable fritters unmonitored and hot holding below 135F on counters of main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: PIC refried the fritters and somosas and placed the chicken into the freezer. (Sitting out for an hour per PIC)

Inspector notes: Observed food debris and encrustation on exterior of cooking equipment of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 10 calendar days

Inspector notes: Observed food debris and encrustation on floors, walls, and ceiling fixtures in cooking area of main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.

Inspector notes: Observed heavy whipping cream unmonitored on stove cold holding above 41F, main kitchen. Observed 5 large buckets of curry sauce cold holding above 41F in walk-in cooler, main kitchen. C/A: Cold holding TCS foods shall be 41F or below at all times, except for when cooling or preparing. COS: Discarded.

Inspector notes: Observed cooked cauliflower, chick pea stew, and raw marinated chicken stored uncovered in reach-in cooler, main kitchen. Observed paneer, diced tomato, chopped peppers, and peeled onions stored uncovered in walk-in cooler, main kitchen. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered.

Inspector notes: Observed food debris and encrustation on spice/sauce bottles and containers through out main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct within 10 calendar days.

Inspector notes: Observed dishwasher is dispensing 0ppm of chlorine. C/A: Ensure dishwasher is dispensing 50ppm-100ppm of chlorine. COS: Facility will be manually wash, rinse, and sanitizing dishes at 3 compartment sink.

Inspector notes: Observed several ready-to-eat, potentially hazardous food (cooked spinach, chicken biryani rice, and potato curry) prepared on site and held more than 24 hours with not properly date marked in walk-in cooler. C/A: Ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC labeled items.

Inspector notes: Observed an excessive amount of grease and food debris build up on sides of oven and the single stoves. C/A: Non-food contact surfaces and food contact surfaces need to be cleaned frequently and free of debris or accumulation of food.

Inspector notes: Observed several TCS foods (raw chicken, chopped chicken, cooked chick peas) stored uncovered in the bottom compartment of the prep top cooler and walk in cooler of main kitchen. C/A: Ensure foods are stored covered to prevent the possibility of overhead contamination. COS: Covered

Inspector notes: Observed excessive amount of food debris and splatter on wall across from tandoori oven. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.