10: 3030 The only handwashing facility in the kitchen 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 cooked potato mix registered at 62°F on top of the low boy refrigerator.
Corrective Actions: PIC voluntarily placed said food item in the refrigeration unit to hold them at 41°F or less.
28: 3340 Chemicals observed stored in food prep area next to food an equipment. Corrective Actions: PIC voluntarily relocated said chemical.
33: 1450 The low boy refrigerator holding cooked vegetables and batter observed operating at 51°F in kitchen. Refrigeration units holding TCS food items shall be operating at 41° or less.
Corrective Actions: Repair and maintain the refrigeration unit functioning in good condition.
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.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
jackfruit biryani
41 °F
Cold Holding
mango lassi, rasmalai, sapodia
41 °F
Cold Holding
raita
41 °F
Cold Holding
fried cauliflower
46 °F
Cooling
paneer butter masala
41 °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
41 °F
two door reach in refrigerator
41 °F
low boy refrigerator
51 °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.