CURRY LIFE

1) Accumulation of food debris along walls and under shelves in the dry storage area. [CA] Frequently clean foods or clean as needed to prevent accumulation of food debris. 2) Employee's personal items are stored on shelves located directly above food prep surfaces. [CA] Store employee's personal items separate or below food or food contact surfaces to prevent cross-contamination.

Lack of soap at handwash sink located by the front prep/service area as soap dispenser was not operable. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash their hands as required. [COS] Employee placed soap next to the handwash sink.

Employee restroom door located past the kitchen is not self-closing [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Multiple spray bottles in the kitchen and prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

1) Knife stored on magnetic holder above the prep table is observed with it's blade chipped. [CA] Remove damaged utensils from use and replace. 2) Containers without a handle are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with handle for use with bulk foods and stored in a manner where the handle does not come into contact with food.

Potentially hazardous foods measured at improper cold holding temperatures. Beef and sausage inside the prep unit insert was measured at 51F - 53F. Per employee, the items were thawed overnight inside reach-in cooler and placed in unit when facility opened at 11:30 AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food items will be subject to time and discarded by 2:30 PM if not used. Raw chicken and raw pork stored in reach-in cooler across from the deep fryer was measured at 50F. Raw chicken inside the upright reach-in cooler was measured at 57F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, items were used/prepped within the last two hours and recently returned into the refrigeration units.

Employee observed manual warewashing utensils at the three compartment sink but did not complete the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared the three compartment sink with chlorine sanitizer measured at 100 ppm and put previously cleaned utensils to sanitize.

Observed container of frozen beef placed on front counter next to the handwash sink to thaw at room temperatures. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Employee's personal items, including personal food, are stored on top of the prep unit. [CA] Personal items shall be stored at a designated location or location before open foods/food prep area to prevent cross contamination.

Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

Spray bottle used by the cook line is not labeled. [CA] Spray bottles when used in a food facility shall be labeled to identify it's contents.

The only handwash sink located inside the kitchen is obstructed and not accessible as equipment and utensils are stored inside the basin of the sink. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels so employees can properly wash their hands when required. [COS] Employee relocated all items obstructing the handwash sink.

Two of the knivers stored on magnetic holder located across the food prep table are observed to be chipped at the blade. [CA] Replace or remove from use any equipment or utensils that are in disrepair.