MADURAI IDLI KADAI

Shredded cheese and diced tomatoes in the prep unit measured 52F. [corrective action] Potentially hazardous foods must be maintained at 41F or below. [correction] Food was relocated to another refrigerator.

Observed opened bags of dry ingredients near the back door. [corrective action] Once bags are opened, ensure to store contents in a food container with tight fitting lid. Label each container with name of ingredient.

Observed several pots stored outside of this facility at the dumpster area. [corrective action] Store equipment inside of this facility.

1. Ambient temperature of the prep unit measured 50F. Chef stated lid was kept open during lunch time. After closing lid, ambient temperature observed to decrease and measured at 48F. [corrective action] Ensure this unit can hold food at 41F or below. If ambient temperature does not reach 41F or below, call technician to service the prep unit. 2. Observed the racks across from the griddle to be lined with unfinished wood. [corrective action] Replace the wood with a material that is smooth, easily cleanable, and non-absorbent. Note: Discussed possibility of using fiberglass reinforced plastic (FRP) with the chef.

Observed steamer to extend beyond hood canopy. Gaps were observed between equipment that are under the hood. [corrective action] Arrange the equipment so that they are all entirely under the exhaust hood with 6" overhang from the edge of the canopy.

Observed a bucket of water placed on the storage rack across from the griddle. Chef reported that the water is used to rinse hands. [corrective action] Hands must be washed at the dedicated hand sink as needed. Do not use the bucket of water to rinse hands. [corrective action] Bucket was removed from the cook line and water was discarded.

Observed heavy accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Measured boiled potato masala at 100F cooling in deep containers with closed lid. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Lack of TPHC markings for masala vada (129F) and idl (95F)i. Both items were prepared less than 4 hours ago. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC provided stickers with time for food items.

*Repeat violation Observed big buckets and containers stored outside the facility on the back side. [CA] Equipment shall be stored within an approved facility to prevent contamination.

Accumulation of dust and debris on walk in cooler fan guards. Accumulation of food splashes bear kitchen hand wash sink, water heater and three compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed soiled cardboards used as shelf liners. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Missing food handler cards for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.