BAWARCHI INDIAN CUISINE health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Can opener blade next to the sugar container on clean dish shelving soiled with dark residue. COS PIC Voluntarily placed in 3 comp sink for wash rinse and sanitize procedures.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown light under the ventilation hood. 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Ventilation hood soiled with heavy grease.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace damaged floor tiles throughout kitchen area.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// There is a water bottle tied to the faucet of the 3 comp sink. Repair or replace faucet.

Store food at least 6 inches above the floor.// 4 boxes of goat meat sitting on the floor in WI cooler.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Clear container of salt and oil not labeled with common name of food.

Cease using hand sinks for any purpose other than handwashing.// Dirty spoon inside handwashing sink.

Label all toxic items not in original containers with the common name of the product (Pf).// Clear spray container, containing a light yellow liquid on rolling cart not labeled with common name of product. COS PIC Voluntarily discarded.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Open employee coffee cup sitting directly on cutting board on the make table.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Repair blown light underneath ventilation hood. 6-501.14 Clean restroom exhaust vent cover.// Women's restroom exhaust vents soiled with heavy dust. 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Accumulation of grease of the ventilation hood.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Leak at 3 comp sink faucet. (Faucet has tape and a water bottle attached)

JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers certificates are all expired for the working employees.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Slicer stored on the bottom shelf soiled with heavy food debris. // Skillets on the bottom shelf of rolling cart near grill are soiled with food debris. // Large silver bowl on clean dish shelving soiled with food debris.// Ice machine had dark residue on the interior's sides. COS PIC Voluntarily removed to 3 comp sink for wash rinse and sanitize.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// Manager cant locate proof of his managers certification or registered managers card from JCDH during operation.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Cooked beef, corn, potatoes, and roast not date marked with a prep or discard date. COS PIC Voluntarily discarded all. 3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was frozen. // Several containers of cooked food in freezer not date marked with a prep date or frozen date. COS PIC Voluntarily discarded all.

Provide a utensil with a handle for serving or dispensing food or ice.// Bowl being used to dispense corn flour, sugar, cashews, and cooked rice. 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handle contacting rice inside rice cooker.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Live insects seen above prepping area on the wall across from the grill. (PIC stated pest control company sprays every Monday night.)

Label all toxic items not in original containers with the common name of the product (Pf).// Clear container with yellow liquid sitting near dish machine not labeled with a common name of product.// Clear spray container on bottom storage shelving also not labeled with the name of chemical product. COS PIC Voluntarily discarded both.

Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Accumulation of grease on ventilation hood.

Allow utensils to air dry before stacking. 4-901.11 Allow utensils to air dry before stacking.// Several pots stacked wet on clean dish shelving.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No health policy provided. COS PIC I provided the employee health policy for signatures.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Cooked chicken in WI and RI coolers, and salads in WI cooler are not properly labeled with a prep or discard date. COS PIC Voluntarily discarded.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee water bottle sitting above the make table line.

(A)(2) Maintain TCS food at 41 F or below.// Milky yogurt sitting in ice bath at 50 F. COS PIC Voluntarily discarded.

Store food at least 6 inches above the floor.// Several containers of sauce, vegetable oil, Chili and chicken sitting on floor in WI freezer and cooler.

Store scoops left in TCS foods with handles above the top of the food of the container.// Handle contacting flour.

Store personal medications requiring refrigeration in a labeled, covered, leak-proof container.// Advil stored in a container above the make table. COS PIC Voluntarily removed.

Clean restroom exhaust vent cover.// Exhaust vents in restrooms soiled with dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with heavy food debris. // Floors in WI coolers soiled with food debris.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Various interiors and exteriors of RI coolers soiled with heavy residue. //Shelving holding clean plates soiled with heavy sticky food debris and residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Microwave soiled with heavy residue on exterior and interior.