VATICA INDIAN CUISINE scored 57; newer inspection records 90

1. 01

   Handwashing

   Item 2-1B ↗

   Observed employee touch dirty dishes at the 3 compartment sink then prepared food in main kitchen without washing hands between the task change. Observed employee wipe sweat from forehead and pull up their pants while cooking onions at stove in main kitchen.

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   Observed employee touch dirty dishes at the 3 compartment sink then prepared food in main kitchen without washing hands between the task change. Observed employee wipe sweat from forehead and pull up their pants while cooking onions at stove in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: Employee's hands washed Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Food separation and protection

   Item 4-1A ↗

   Observed container of raw ground chicken sitting directly on top of container of raw lamb in walk-in cooler of main kitchen. C/A: Food shall be protected from contamination by ensuring that raw animal foods are separated and stored according to their required minimum internal cooking temperatures.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed container of raw ground chicken sitting directly on top of container of raw lamb in walk-in cooler of main kitchen. C/A: Food shall be protected from contamination by ensuring that raw animal foods are separated and stored according to their required minimum internal cooking temperatures. COS: Raw chicken removed and placed below the lamb. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
3. 03

   Food protection

   Item 4-2A ↗

   Observed several (not in use) containers of spices, flours, and herbs uncovered through out counters and shelves of main kitchen. C/A: Food shall be stored t in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed several (not in use) containers of spices, flours, and herbs uncovered through out counters and shelves of main kitchen. C/A: Food shall be stored t 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 Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
4. 04

   Cold holding

   Item 6-1A ↗

   Observed TCS foods in main kitchen cold holding above 41F (milk tea on counter, heavy whipping cream in reach-in cooler, onion and tomato sauce in prep top cooler). C/A: Cold holding TCS foods shall be maintained at 41F or below.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed TCS foods in main kitchen cold holding above 41F (milk tea on counter, heavy whipping cream in reach-in cooler, onion and tomato sauce in prep top cooler). C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Foods cooled down below 41F by 3pm (milk tea and heavy cream discarded) Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
5. 05

   Cooling time and temperature

   Item 6-1C ↗

   Observed TCS foods in prep top cooler of main kitchen not cooling at a rate in which it will reach 41F in 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed TCS foods in prep top cooler of main kitchen not cooling at a rate in which it will reach 41F in 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: PIC placed in freezer to rapidly cool; @3:24pm, Chopped Tandoor chicken- 41F, Diced tomatoes- 36F Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
6. 06

   Thermometers

   Item 11D ↗

   Facility does not possess a thermometer to read temperatures for cold thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

   Inspector’s full note +

   Code 511-6-1.05(3)(g)

   Facility does not possess a thermometer to read temperatures for cold thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Correct within 24 hours. New Violation.

   Official report · Item 11D ↗
   New violation
7. 07

   Glove use

   Item 14D ↗

   Observed employee wash their hands while wearing gloves after touching dirty dishes in main kitchen. C/A: If used, single-use gloves shall be used for only one task such as working with ready-to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

   Inspector’s full note +

   Code 511-6-1.04(4)(n)2,3,4

   Observed employee wash their hands while wearing gloves after touching dirty dishes in main kitchen. C/A: If used, single-use gloves shall be used for only one task such as working with ready-to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Gloves discarded Corrected On-Site. New Violation.

   Official report · Item 14D ↗
   Corrected on siteNew violation
8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   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’s full note +

   Code 511-6-1.07(5)(a),(b)

   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. Repeat Violation.

   Official report · Item 17C ↗
   Repeat violation
9. 09

   Pest control

   Item 18 ↗

   Observed German roaches on floors in prep area and storage area, behind freezer chest in storage area, and on prep table next to stove in main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed German roaches on floors in prep area and storage area, behind freezer chest in storage area, and on prep table next to stove in 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 Repeat Violation.

   Official report · Item 18 ↗
   Repeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.