Come to Chutneys scores 92; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Inspector observed that front service area hand washing sink does not produce hot water. Corrective Action: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

   Inspector’s full note +

   Code 511-6-1.06(2)(c)

   Inspector observed that front service area hand washing sink does not produce hot water. Corrective Action: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. New Violation.

   Official report · Item 2-2D ↗
   New violation
2. 02

   Handwashing

   Item 2-2D ↗

   Inspector observed container of water in hand washing sink basin. COS-removed container.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Inspector observed container of water in hand washing sink basin. COS-removed container. Corrective Action: A handwashing facility may not be used for purposes other than handwashing. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
3. 03

   Utensil storage

   Item 14A ↗

   Inspector observed spatula sitting in water at 77F. Additionally, inspector observed scoops without handles sitting in food containers.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Inspector observed spatula sitting in water at 77F. Additionally, inspector observed scoops without handles sitting in food containers. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). New Violation.

   Official report · Item 14A ↗
   New violation
4. 04

   Pest control

   Item 18 ↗

   Inspector observed the rear door left open. COS-closed door.

   Inspector’s full note +

   Code 511-6-1.07(2)(m)

   Inspector observed the rear door left open. COS-closed door. Corrective Action: outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. New Violation.

   Official report · Item 18 ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.