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16: 1890 When tested, the dish machine was registering at 0ppm sanitizer. The sanitizer chemical bottle was empty. Wares are not getting sanitized after cleaning at the dish machine. All wares shall be sanitized after cleaning and before use.
Corrective Actions: All wares shall be sanitized after cleaning and before use. Always test the sanitizer concentration at the dish machine so it is known when the bottle has run out and has to be replaced.
COS- The person in charge (PIC) replaced the empty container of sanitizer with a new one. Sanitizer tested at 50ppm after being replaced/
20: 800 Curry gravy sauce noted as improperly cooled to prevent the growth of harmful bacteria. Sauce was prepared the day before and is registering at 47F in the cooler. Sauce was cooled in the pot it was cooked in.
Corrective Actions: Cooked TCS foods shall be cooled:
1. Within two hours from 135°F to 70°F and
2. Within a total of six hours from 135°F to 41°F or less.
COS- Said sauce was voluntarily discarded. EHS discussed proper cooling methods with the person in charge.
28: 3340 toxic chemicals and cleaners stored improperly in the kitchen:
- two chemical spray bottles stored with clean equipment (cutting boards) on the rack next to the three compartment sink
- Bottle of spray paint stored on the cook line with cooking pots and pans
- spray bottle of WD40 stored in the dry storage room next to clean plate ware
Corrective Actions: Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items.
COS- all said toxic chemicals removed from the kitchen and stored in the front cabinets away from food and equipment.
35: 790 Bags of vegetable fritters observed thawing improperly at room temperature on the prep counters.
Corrective Actions: Thaw time/temperature control for safety (TCS) foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F or less, 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours, or 3. As part of the cooking process
COS- bags of fritters placed in the cooler.
36: 1510 The Person in Charge could not provide a food temperature measuring device. The only thermometer in the facility is an oven meat thermometer that starts at 50F.
Corrective Actions: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Provide a metal stem thermometer that is able to read cold holding temperatures.
Work on cooling methods.
#3660- The food permit is not on display to the public.
Correction: Place the permit in view of the public.
| Description | Temperature | State of Food |
| cooked potato sauce | 41 °F | Cold Holding |
| dal makni gravy | 38 °F | Cold Holding |
| curry gravy sauce prepared previous day | 47 °F | Cooling |
| onion sauce | 41 °F | Cold Holding |
| paneer cheese in gravy | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temperature dish machine | mechanical | 50 | low temperature chlorine sanitizer |