|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Keep personal drinks stored away to prevent contamination.
Observed personal cup stored on clean utensil rack, and personal water bottle stored inside of a bowl with washed vegetables. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Ensure food is separated and protected to prevent contamination.
Observed raw salmon stored above samosas. CDI items relocated. Keep raw food separate from ready to eat (RTE) food.
Observed multiple food items in walk in, reach in units, and uncovered that were not actively used and exposed to contamination. CDI items covered. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Keep foods at 135F or above.
Observed aloo tikki, jeera paloo, and tandoori chicken below 135F on buffet line. CDI time stamp added and food to be discarded within 4 hours. Suggest using time.
Observed rice, breaded chicken, and chicken wings sitting on the counter without any form of temperature control. CDI items reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Keep foods at 45F or below.
Observed canned vegetables that were sitting on bottom counter since 6/5 at 80F, potatoes at 49, and diced chicken at 52F in prep top. CDI vegetables discarded and potatoes and diced chicken placed in walk in. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Date mark food according to parameters.
Observed tofu, boiled eggs, onion sauce, minced onions, shredded lettuce, lentils, potatoes, butter chicken gravy, cooked vegetables and other TCS items that were not dated. Observed employees attempting to date food and place todays date for items cooked previous dates. CDI dates changed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Follow approved cooling methods.
Observed facility have fried okra sitting in fryer basket while attempting to cool. CDI okra placed in flat pan and placed in walk in for rapid cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Keep in use utensils stored with handles up out of food.
Observed small pot fully stored in sauce pot and bowl stored inside of pot of rice to scoop. |