Meerut Kabab House

Year by year

Inspections

1. May 8, 2019 Routine Score 84
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chicken stored over raw beef Raw meat stored over fluid milk

   • Serious Priority (3 points)

     Clean Sight and Touch

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Not serious Core (1 points)

     Hair Restraints effective

     Missing beard nets

   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Broken equipement

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Open can used for food storage

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Lentils cooling on the counter at 62.5 degrees

2. Nov 1, 2018 Routine Score 71
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Yogurt held at 73.6 degrees -on the counter without a cooling source

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Not serious Priority Foundation (2 points)

     Manual warewashing equipment, wash solution temp.

     Lack of a hot water solution to wash dishes

   • Not serious Priority Foundation (2 points)

     Food thermometers--small diameter probe

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of sanitizing

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Not serious Priority Foundation (2 points)

     PIC ensures effective handwashing being done

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw milk stored over fluid milk

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Broken cutting board Scoops without handles

3. Oct 23, 2018 Routine Score 68
   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Storage of unused equipment

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Lack of hot holding facilities

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw chicken stored on the hand sink at 64.3 degrees Cooked chicken stored outside of the refrigerator at 64.1 degrees

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Priority Foundation (2 points)

     Manual warewashing equipment, wash solution temp.

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Total lack of sanitizing clean dishes

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooked rice cooling without a refrigeration method at 109.8 degrees

   • Not serious Priority Foundation (2 points)

     Demonstrateion of knowledge by PIC

   • Not serious Core (1 points)

     Light - 10 foot : Walk-in, Dry storage

4. Oct 11, 2018 Routine Score 75
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Not serious Priority Foundation (2 points)

     Manual warewashing equipment, wash solution temp.

     Lack of a wash water solution to immerse the food service articles

   • Not serious Core (1 points)

     Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

     Restroom

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw meats stored over ready ti eat foods Raw chicken stored over raw beef

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of a sanitzer solution

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Open bags of flour used to store food

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     Roach infestation

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Single service scoops used to dip flour with

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Lack of cooling facilities on the preparation line

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

5. Apr 19, 2018 Routine Score 84
   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of a sanitizing rinse

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Open can used for food storage

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chicken stored over raw beef

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken held at 100.3 degrees

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Hair Restraints effective

   • Not serious Core (1 points)

     Outer openings:closed,tight-fitting windows

6. Apr 11, 2018 Routine Score 73
   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     Bowl used as a flour scoop

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Total lack of sanitation of clean dishes

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked chicken cooling on the counter at 52.5 degrees

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     Flies

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Using a broken cutting board

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cheese at 49.2 degrees Raw chicken held at 73.3 degrees

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Priority Foundation (2 points)

     PIC ensures employees are properly sanitizing equi

   • Not serious Core (1 points)

     Reuse of single service articles

   • Serious Priority (3 points)

     Hands wash procedures-without soap

   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Storage of unused items

   • Not serious Core (1 points)

     Light - 10 foot : Walk-in, Dry storage

7. Oct 30, 2017 Routine Score 81
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken held at 127.1 degrees

   • Serious Priority (3 points)

     Backflow prevention device - air gap

     Spray hose

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chciken stored over cooked cooked foods and or ready to eat foods

   • Not serious Core (1 points)

     Hair Restraints effective

   • Not serious Core (1 points)

     Light bulbs, light shields provided

   • Serious Priority (3 points)

     When to wash hands after handling soiled equip/utensil

     Need to wash hands after licking fingers

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Yogurt sauce at 55.8 degrees Cooked rice at 55.7 degrees

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

8. Oct 20, 2017 Routine Score 68
   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooling containers of cooked rice and meat products on the counter

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Open can of tomato sauce used for food storage

   • Not serious Priority Foundation (2 points)

     Washing hands only at a designated hand sink

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw meat held held at 56.4 degrees - heat without a refrigeration source

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Raw meat stored over cheese

   • Not serious Priority Foundation (2 points)

     PIC ensures effective handwashing being done

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     Back door was open, missing a self closing door

   • Serious Priority (3 points)

     Hands wash procedures-without soap

   • Serious Priority (3 points)

     Clean Sight and Touch

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken at 114.0 degrees

   • Not serious Core (1 points)

     Hair Restraints effective

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Bilk foods

   • Serious Priority (3 points)

     Backflow prevention device - air gap

     Spray hose hanging below the flood level rim of sink

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Sewage

     Waste water leaking on the floor

   • Not serious Core (1 points)

     A ware washing sink not used for hand washing or dumping mop water

9. Aug 15, 2017 Routine Score 80
   • Not serious Priority Foundation (2 points)

     Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

     test strips needed to test the strength of the sanitizer soln

   • Not serious Core (1 points)

     Walls easily cleanable and light in color

     food debris observed on the walls in the back kitchen area

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     baby roach observed inside the kitchen area

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     thermometers needed inside every reach in cooler

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     close the back door to prevent entry of insects into the establishment

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     the reach in cooler was not set at the required temperature setting

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     leaking pipe under the hand wash sink

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     bag of rice stored on the floor of the storage area

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     expired registered food service manager certificate;

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     beef measured at 44.5 degrees F and beef kabob measured at 49 degrees F; potatoes measured at 52 degrees F

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     no paper towels inside the employee restroom

10. Mar 6, 2017 Routine Score 94
    • Not serious Core (1 points)

      Cleaning floors, dustless methods

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      eating and drinking on the food prep table

    • Not serious Core (1 points)

      Ventilation hood systems

      clean the vents

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      employees eating food on the food prep table