|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed curry seasoned raw chicken and cooked vegetables in metal containers at the bottom portion of the prep cooler near the tandoori oven reaching temperatures above 41F. CDI. PIC voluntarily discarded both items. -0 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw salmon and raw shrimp in metal containers on the top portion of the prep cooler reaching temperatures of 43F and 42F. PIC mentioned that the employee brought the shrimp and salmon from the walk in cooler to the prep cooler around 9:30a morning. CDI. PIC moved the raw shrimp and raw salmon to the walk in cooler to decrease the temperatures. Also, PIC adjusted temperature of prep unit. Temperatures reached 41F by the end of the inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations. Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced with a clean linen each time the container is refilled for a new consumer. - C Observed linen used for molding naan with food build up on the outside surface and underneath the linen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three black containers wet stacked on top of each other. Employee repositioned the containers to properly air dry. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go containers with food contact surface faced upward near the handwashing sink in kitchen. Invert containers to prevent cross contamination. REPEAT. |