MR. JOHN'S THE REAL KERALA KITCHEN — Risk Score 10/10 | DineSafe+MR. JOHN'S THE REAL KERALA KITCHEN
1168 KENNEDY RD
Inspection History
Pass
- ●NA - Not ApplicableFail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
- ●SignificantFAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
●Significant
FAIL TO ENSURE FACILITY SURFACE CLEANED AS NECESSARY - SEC. 22
Pass
- ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●SignificantFail to protect against harbouring of pests - Sec. 13(1)
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
Pass
- ●SignificantUSE UTENSILS NOT IN GOOD REPAIR - SEC. 8(1)(B)
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●SignificantFail to protect against harbouring of pests - Sec. 13(1)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorUSE TOWEL NOT IN GOOD REPAIR FOR CLEANING FOOD CONTACT SURFACE - SEC. 16(A)
Pass
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22$120
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1) $465
- ●MinorFood premise not maintained with smooth floor surface where food handled - Sec. 7(1)(c)(i)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
- ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c) $120
Pass
- ●MinorOperate food premise - furniture not constructed to permit cleaning - Sec. 9
- ●SignificantFAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE UTENSILS NOT NON-TOXIC IN CONTACT WITH FOOD - SEC. 8(2)(A)
Pass
- ●SignificantUse dirty cloth for cleaning food contact surface - Sec. 16(b)
- ●SignificantUse handwashing station other than for handwashing of employees - Sec. 7(4)
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
- ●SignificantUSE UTENSILS NOT FREE FROM OPEN SEAMS IN CONTACT WITH FOOD - SEC. 8(2)(B)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE UTENSILS NOT NON-TOXIC IN CONTACT WITH FOOD - SEC. 8(2)(A)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
- ●SignificantUse handwashing station other than for handwashing of employees - Sec. 7(4)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●CrucialMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)