18: 1200-23-01-.03(5)(a)4. Tikka sauce stored in large plastic container in reach-in cooler 1 is reading 53F. Sauce was cooked yesterday, and will be reheated. Corrective Action: PIC was trained to separate cooked foods into smaller containers when cooling at room temperature. Employees poured the sauce into smaller containers, and let the sauce cool in the walk-in cooler.
19: 1200-23-01-.03(5)(a)6. Samba soup in hot well is reading 129F. Corrective Action: PIC re-heated soup to 165F, and held the soup at 135F for hot-holding.
20: 1200-23-01-.03(5)(a)6. Samosa in reach-in cooler 1 reading 48F. Samosa was cooked yesterday. Corrective Action: Embargoed 5lbs.
21: 1200-23-01-.03(5)(a)7. Chickpeas and korma cooked yesterday in walk-in cooler do not have date markings. Corrective Action: Employees created labels for both food items.
26: 1200-23-01-.07(2)(b) Non-commercial pesticide stored under prep table near prep cooler 1. Corrective Action: PIC was trained, and threw away the pesticide.
37: 1200-23-01-.03(3)(b)1. Cooked tikka sauce cooling in a pot directly on the floor in front of grill. Containers of chickpeas stored directly on the floor behind prep cooler 1. Several containers of tikka sauce stored directly on the floor in walk-in cooler.
42: 1200-23-01-.04(9)(c)1. Observed wet nesting of metal containers in clean dish storage. Observed clean plastic containers stacked together while wet on drying rack.
43: 1200-23-01-.04(9)(c)1. To-go containers stored beside spice cooler are not inverted.
47: 1200-23-01-.04(6)(a)1.(iii) Shelves in walk-in cooler have excessive debris and dark substance accumulation.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
