Hashtag India

Inspection item: Proper cold holding temperatures

Code 511-6-1.04(6)(f)

Inspector observed TCS food products - cold held greater than 41 degrees F. COS PIC discarded products. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. Repeat Violation.

Inspection item: Proper hot holding temperatures

Code 511-6-1.04(6)(f)

Inspector observed hot held food products less than 135 degrees F. COS PIC discarded food products out of temperature. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above Corrected On-Site. New Violation.

Inspection item: Time as a public health control: procedures and records

Code 511-6-1.04(6)(i)

Inspector observed all items on time as a control without: start temperatures; some items without prep dates. COS PIC discarded CA: Follow the approved SOP for TPHC. Corrected On-Site. Repeat Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(e)1,2,4

Inspector observed a multitude of clean utensils stacked wet on drying rack in dish pit. Inspector observed pans/woks/cooking utensils stored against wall between drying rack and hand sink (NOTE: Utensils had paint splatter from the wall) COS PIC pulled items to be washed, rinsed, and sanitized. CA: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Corrected On-Site. Repeat Violation.

Inspection item: Single-use/single-service articles: properly stored, used

Code 511-6-1.05(10)(g)(1)&(3)

Inspector observed single service items not protected from contamination (toothpicks, stirrers, coffee cup toppers, straws unwrapped and in bowls for consumer self-service; water carafes not inverted in consumer self-service area). CA: (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. New Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Inspector observed missing cove tile and unsealed floor at cove base (Location: back prep room adjacent to dish pit). CA: (a) Good Repair. All physical facilities shall be maintained in good repair. Repeat Violation.

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(5)(j)

Inspector observed employees not storing belongings in designated area (cell phone and bags on napkins above linens - on shelving adjacent to restrooms, partially consumed water bottle on prep table). CA: 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Repeat Violation.