Indian Restaurant Irving, Texas, Watch for food inspection scores

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October 20, 2015 By Desi Indian Restaurant Watch

Local public health departments regularly inspect businesses serving food to ensure restaurants and other food retail outlets are following safe food handling procedures.  Local laws regulate how frequently these inspections take place, and what specific items the inspectors look for, but, in general, environmental health inspectors check that safeguards are in place to protect food from contamination by food handlers, cross-contamination, and contamination from other sources in the restaurant.

Some examples include ensuring employees regularly wash their hands in a sink equipped with soap, hot water and paper towels; utensils and surfaces that contact raw meat are not used to prepare ready-to-eat foods; and that rodents and other pests are not present.

desidallas.com reviews reflect the recent food establishment inspection grades each of these restaurants have achived. If we miss any of the data pl. write to us at hari@desidallas.com.  

Most of us desi indians are ignorant of the quality of our own restaurants. With growing number of food poison and bad quality of Indian restaurants it is advisable for us to make a note and demand for excellence thus improving over all quality. Some of the indian restaurants in irving rank very poorly in these inspections.

desidallas.com list of Indian desi restaurants in Irving Texas. 

ASTORIA BIRYANI HOUSE
AURORA'S CAFE
BAWARCHI BIRYANI POINT
BIRYANI POT @ HILLTOP
BOMBAY CHOPSTIX
BOMBAY CHOWPATTY
BOMBAY SIZZLERS
BOMBAY SWEETS & SNACKS
CAFE MADINA
DERA GRILL
DESI IMPORT (CAFE)
DESI IMPORTS (SUPERMARKET)
HOT BREADS
INCHIN'S BAMBOO GARDEN
INDIA BAZAAR
INDIA BAZAAR SUPERCENTER
INDIA CAFE
INDIA IMPORTS (MEAT/ SUPERMARKET)
INDIA IMPORTS (RESTAURANT)
INDIAN SUPERMARKET
KEBABS TO GO
MASALA WOK
MAYURI
OUR PLACE INDIAN CUISINE
PARADISE INDIAN CUISINE
PARK PLACE DELI
PASAND INDIAN CUISINE
PEACOCK INDIAN CUISINE
PISTA HOUSE
RAJWADI INDIAN FAST FOOD
RICE WOK EXPRESS
SA RI GA MA INDIAN CAFE & SUPERMARKET
SARAVANA BHAVAN
SAMOSA HUT and GRILL
SOUTHERN SPICE
SPICES OF INDIA KITCHEN
SPICY CUISINE
SHALIMAR 
SHAMIYANA
SWADESHI PLAZA
TAJ CHAAT HOUSE
UNDERGROUND INDIAN CUISINE
URBAN TADKA

Here are salient points from Texas Department of State Health Services Retail Food Establishment Inspection Report. This is a commonsense approach to food safety. 

Time and Temperature for Food Safety (F = degrees Fahrenheit)

1. Proper cooling time and temperature
2. Proper Cold Holding temperature(41°F/ 45°F)
3. Proper Hot Holding temperature(135°F)
4. Proper cooking time and temperature
5. Proper reheating procedure for hot holding (165°F in 2 Hours)
6. Time as a Public Health Control; procedures & records
7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction
Chemicals
8. Food Received at proper temperature
9. Food Separated & protected, prevented during food preparation, storage, display, and tasting
Water/ Plumbing
10. Food contact surfaces and Returnables ; Cleaned and Sanitized at _______ ppm/temperature
11. Proper disposition of returned, previously served or reconditioned

Employee Health

12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth


Preventing Contamination by Hands

14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y___N___)

Highly Susceptible Populations 

16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required

Chemicals

17. Food additives; approved and properly stored; Washing Fruits & Vegetables Protection from Contamination
18. Toxic substances properly identified, stored and used

Water/ Plumbing

19. Water from approved source; Plumbing installed; proper backflow device
20. Approved Sewage/Wastewater Disposal System, proper disposal

Demonstration of Knowledge/ Personnel

21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
22. Food Handler/ no unauthorized persons/ personnel

Safe Water, Recordkeeping and Food Package Labeling

23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled

Conformance with Approved Procedures

25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions

Consumer Advisory

26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label

Food Temperature Control/ Identification

27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature

28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package Labeling
29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips

Permit Requirement, Prerequisite for Operation

30. Food Establishment Permit (Current & Valid)

Utensils, Equipment, and Vending

31. Adequate handwashing facilities: Accessible and properly supplied, used
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used
33. Warewashing Facilities; installed, maintained, used/Service sink or curb cleaning facility provided

 Prevention of Food Contamination

34. No Evidence of Insect contamination, rodent/other animals
35. Personal Cleanliness/eating, drinking or tobacco use
36. Wiping Cloths; properly used and stored
37. Environmental contamination
38. Approved thawing method 

 Proper Use of Utensils

39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored and used

Food Identification

41.Original container labeling (Bulk Food)

Physical Facilities

42. Non-Food Contact surfaces clean
43. Adequate ventilation and lighting; designated areas used
44. Garbage and Refuse properly disposed; facilities maintained
45. Physical facilities installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
47. Other Violations





Written by

Desi Indian Restaurant Watch


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