10: All handwashing facility in the facility observed without paper towels.
Corrective Actions: Person in charge (PIC) provided paper towels to all handwashing facilities in the establishment.
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that several small containers of yogurt sauce prepared and held in the reach in refrigerator in front food service area registered at 50°F for more than 24 hours. Said unit registered operating at 50°F.
Corrective Actions: PIC voluntarily discarded said containers of sauces.
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that cooked chickpeas and butter masala sauce prepared and held in the reach in refrigerator in front food service area registered at 48°F. As per the cook said food was taken out and left at food prep table for about 30 minutes then placed back in the reach in refrigerator.
Corrective Actions: Said reach in refrigeration unit registered operating at 41°F. Said food left in said unit to cool to 41°F or less.
36: 1320 (E) There were no temperature measuring device located in the reach in refrigeration units. Corrective Actions: Provide a temperature measuring device in all cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature of said units.
44: 2020 (A)(B) Clean knife was found stored at the between cooler lids. Corrective Actions: PIC voluntarily removed the knife from said location.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
mango lassi, rasmalai
41 °F
Cold Holding
paneer biryani, cooked goat curry
41 °F
Cold Holding
raw marinated chicken
41 °F
Cold Holding
chick peas, butter masala sauce
48 °F
Cold Holding
yogurt, half and half, milk
41 °F
Cold Holding
yogurt sauce
50 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
two door reach in refrigerator, three door reach in refrigerator, three door low boy refrigerator
41 °F
two door reach in freezer
10 °F
one door reach in refrigerator
50 °F
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.