TAJMAHAL RESTAURANT

DISEASE VECTORS: Roaches carry 33 types of bacteria, 6 parasitic worms, 7 human pathogens. Travel from sewers/garbage to food surfaces. Spread Salmonella, E. coli, Staphylococcus. Trigger severe asthma and allergies. One roach = likely infestation of hundreds.

Immediate elimination required: Professional extermination ASAP, Find and eliminate water sources (roaches need water daily), Seal all cracks/crevices, Deep clean with degreaser, Remove cardboard/clutter, Apply gel baits in non-food areas, Follow-up treatment in 2 weeks.

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05F to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 20-06 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.

Install backflow preventers on ALL required fixtures. Maintain air gaps (2x pipe diameter minimum). Fix all leaks immediately. Ensure proper drainage - no standing water. Regular plumbing inspection. No direct connections between sewage and water supply.

SEVERE BIOHAZARD: Rats carry 35+ diseases including Leptospirosis (kidney/liver failure), Hantavirus (38% mortality), Salmonella, and plague. One rat produces 40-50 droppings daily containing millions of pathogens. Urine aerosols spread disease throughout facility.

IMMEDIATE ACTION REQUIRED: Close affected areas, Professional extermination within 24 hours, Clean/sanitize with 10% bleach solution, Discard ALL contaminated food, Seal holes over 1/2 inch, Remove food/water sources, Install bait stations, May require closure.

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.

Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.

DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).

Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.

PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.

Eliminate ALL harborage conditions: Seal cracks/holes (1/4 inch for mice, 1/2 inch for rats), Fix leaking pipes, Remove clutter/unused equipment, Eliminate standing water, Clean grease accumulation, Maintain 6 inches clearance from walls, Remove cardboard storage.

BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.

Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.