Bukhara's Sanitary Violations
1) Hot
food item that has been cooked and refrigerated is being held for
service without first being reheated to 1 65º F or above within 2 hours.
2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
4) Appropriately
scaled metal stem-type thermometer or thermocouple not provided or used
to evaluate temperatures of potentially hazardous foods during cooking,
cooling, reheating and holding.
5) Evidence of rats or live rats present in facility's food and/or non-food areas.
6) Evidence of mice or live mice present in facility's food and/or non-food areas.
7) Hand
washing facility not provided in or near food preparation area and
toilet room. Hot and cold running water at adequate pressure to enable
cleanliness of employees not provided at facility. Soap and an
acceptable hand-drying device not provided.
8) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
9)
Facility not vermin proof. Harborage or conditions conducive to
attracting vermin to the premises and/or allowing vermin to exist.
10)
Plumbing not properly installed or maintained; anti-siphonage or
backflow prevention device not provided where required; equipment or
floor not properly drained; sewage disposal system in disrepair or not
functioning properly.
11) Mechanical or natural ventilation system
not provided, improperly installed, in disrepair and/or fails to prevent
excessive build-up of grease, heat, steam condensation vapors, odors,
smoke, and fumes.
12) Non-food contact surface improperly
constructed. Unacceptable material used. Non-food contact surface or
equipment improperly maintained and/or not properly sealed, raised,
spaced or movable to allow accessibility for cleaning on all sides,
above and underneath the unit.
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