2: No employee health policy is present; Corrective Action: a copy was provided, went over foodborne illnesses, symptoms, and restriction/exclusion practices
11: Observed dented can of garbanzo beans with compromised seal stored with usable product; Corrective Action: embargoed, trained on separation of damaged product
13: Observed raw chicken stored over cilantro used as garnish in rear reach-in cooler; Corrective Action: removed chicken, discussed proper vertical storage with person in charge
19: Observed rice in rice cooker held at 124 F, person in charge states temperature is lost due to cooker being opened throughout shift; Corrective Action: reheated rice to 165 F, discussed cooking multiple smaller batches to retain heat
20: Diced tomatoes (48 F), manchurian chicken (48 F), and cooked cauliflower (48 F) not held at 41 F or below in line cooler — person in charge states they were placed at 11 AM; Corrective Action: closed lid on cooler and lowered thermostat to ensure cooling
20: Observed house made tandoori mayo stored on top of lowboy cooler at 61 F — person in charge states they only hold it there for 4 hours before tossing, but there is no time tag or policy to verify; Corrective Action: embargoed, discussed implementing time policy in future for tandoori mayo
34: No visible thermometer in front lowboy cooler
37: Observed employee water bottle stored on lowboy cooler with ingredients used for preparing customer food
41: Observed handle of scoop stored in dried chickpea product
42: Observed wet nesting of dishes in dish pit
45: Observed dough stored in grocery bag
Additional Comments
A follow-up inspection will be conducted regarding cold holding temperatures in the line cooler and r e cooker hot holding temperatures.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
