10: 2310 The handwashing sink was observed being used for purposes other than handwashing in that said handsink observed being used to clean plastic container in it. Hand wash sink shall only be used handwash sink only for handwashing. Corrective Actions: Person in charge (PIC) voluntarily removed said plastic container from said sink.
23: 830 Date marking not provided for all prepared ready to eat food items such as vegetable biryani, peanut sauce, raita (yogurt sauce), salan (cooked peanuts, sesame, onions and tomatoes sauce) and mango lassi in refrigeration unit in the facility. Prepared ready to eat TCS foods held over 24 hours must be date marked with either made on date or date the food item must be consumed not to exceed 7 days. As per the PIC said food items were prepared more than 24 hours prior and can be held for up to 5 days.
Corrective Actions: PIC voluntarily provided date marking to said food items.
38: 3270 (1) (2) (4) Several live fruitflies observed in rear food prep area near the hand washing facility.
Corrective Actions: Utilize proper pest control methods to maintain the premises free of insects, rodents, and other pests.
47: 1580 The cutting board along the low boy refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
55: 3180 Accumulation of dust and old food debris observed on the floor and the wall next next to the electric heater observed with accumulation of grease and old food debris.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
paneer biryani, vegetable biryani, fried chili
41 °F
Cold Holding
mango lassi, rasmalai raita, salan, peanut sauce
41 °F
Cold Holding
milk, heavy cream
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.