Kinara Kitchen Gets Conditional Pass on Health Inspection

Observed a wastewater leak beneath the middle compartment of the three-compartment sink in the dishwash room. Repair the leak.

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed rat droppings downstairs in the far north portion of the main room where it is located beneath the sidewalk. Observed rodent droppings beneath the shelves in the dry storage room where the walk-in freezer is located. The operator has pest control twice per month. Clean the droppings, sanitize the affected areas, and continue regular pest control at the facility.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Measured <25 ppm of chlorine during the sanitize cycle of the dishwash machine. Provide 50 ppm of chlorine during the dishwash machine's sanitize cycle.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Observed an inoperable cold handle at the bar sink at the east wall of the kitchen. Repair the cold handle so that it provides cold running water under pressure. Measured hot water at 80F at the sink in the bar area. Provide warm water of between 100F and 108F to this sink. Observed an inoperable cold handle at the sink in the bar area. Repair the cold handle so that it provides cold running water under pressure.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

Measured an ambient temperature of 55F inside the True 2-door upright cooler in the kitchen. Foods inside the cooler measured 49F to 55F. Repair/adjust the cooler so that it holds foods at/below 41F.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

Observed a leak at the backflow prevention device at the combination handwash/mop sink in the restroom downstairs. Repair the backflow prevention device.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed a lack of soap at the handwash sink in the bar area. Provide soap and towels to all handwash sinks at all times.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured chicken curry at 120F, beef curry at 120F, and goat curry at 118F on the three-bed hot holding unit on the cooks' line. These foods had been there for approximately 1 hour. These foods were all reheated to 165F. Measured beef ribs at 55F, heavy cream at 49F, and half & half at 49F inside the True 2-door upright cooler. These foods had been there overnight and were discarded. Measured a few curries at 70F inside the cooler. These had been cooked an hour earlier and were in the process of cooling. These cooling foods were moved downstairs to the walk-in cooler.

Observed three cooks on the cooks' line preparing food without wearing a hair restraint. Require all cooks to wear a hat or other hair restraint while preparing food.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

Observed several foods stored on the walk-in freezer floor downstairs. Store all foods 6" above the floor.

Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.

Observed over a dozen unsecured CO2 cylinders in the dry storage room where the walk-in freezer is located. Chain up or otherwise secure all CO2 cylinders so that they cannot fall over.

Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.

Observed over a dozen unsecured CO2 cylinders in the dry storage room where the walk-in freezer is located. Chain up or otherwise secure all CO2 cylinders so that they cannot fall over.