PURANPOLI

MAJOR: 1) Cooked onion base measured to be 60F-90F inside 1 door freezer in front prep area. Per employee onions were cooked yesterday night. MINOR: 2) Rice measured to be 101F in 1 door cooler by entry to kitchen. Per employee rice was made 1.5 hours prior. Rice was in deep metal container. 3)Cooked eggplants measured to be 97F and observed to be in shallow sheet pan in ice bath. Per employee eggplant was made about 1 hour prior. Ice bath did not reach container of eggplant. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 1) Onion mix was VC&D. 2) Rice was placed into shallower pan and placed back into cooler 3) Eggplant ice bath had water added to increase ice level to submerge side of container of PHFs.

Lentil dough measured to be 97F in ice bath. Per operator dough was made in the last 1.5 hours.[CA] Lentil dough shall be spread out thin on top sheet pan and cooled like potatoes and rice. Spreading out dough into thin layer will allow for more surface area and heat transfer for rapid cooling. [COS] Dough was moved to large baking sheeting. Once spread out, dough measured to be 72-79F. Dough was placed into reach in cooler to continue cooling down.

Clean containers observed to be stored on shelf directly next to mop and mop sink. Mops observed to be stored leaning over the shelves for clean. [CA] Keep mops away from clean dishes and keep dishes protected or away from sources of contamination.

MAJOR VIOLATION: 1) 2 containers of orange curry observed in 2 door upright next to handwash sink in front area measured to be 98F. Per operator curry was made about 1 hour and 50 minutes and was suppose to be in ice bath. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 7) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend: Ice bath and or ice wand with frequent stirring. Ensure ice water of ice bath submerges sides of containers for effective cooling. [COS] Orange curry was reheated on stove to boiling and will restart the cooling process using ice bath and ice paddles. After 1 hour of cooling curry measured to be 79F. MINOR: 1) Container of yellow curry measured to be 70F inside walk in cooler per operator, curry was made about 1 hour and 30-50 minutes prior. Red curries and lentils measured to be 72F inside front area reach in cooler. Per operator cooked about 1 hour and 30-50 minutes prior. Container is over 4 inches deep.[CA] Keep cooling PHFs in shallow containers when cooling. Recommend using ice bath or ice wand with frequent stirring in addition to cooling.

1) Green onion potato ball measured to be 54F on counter top. Per operator green onion potato balls placed there and shall be cooked to order. [CA] Keep PHFs at 41F and below for cold holding. PHFs shall not be kept out waiting for potential order. [SA] Facility shall use TPHC (time as a public health control for the potato balls). 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. Operator labeled current plate of potato ball with time. 2) Sauce prep cooler by front prep area measured to have: -Herb yogurt sauce 49F -Yogurt sauce 48F Sauces are in small individual to-go containers and stacked above fill line of the prep cooler insert. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs in prep cooler below fill line for effective use of cooler. [COS] Yogurt sauce containers were only stacked a single layer high and the rest were returned to reach in portion of cooler. PHFs in rest of cooler measured to be 41F and below (see measured observation).

Steamer observed to be used for rice balls at front area by microwave. [CA] Keep steamer underneath ventilation hood.

Chlorine at upright dishwasher measured to be 25ppm. [CA] Maintain dishwasher at 50ppm chlorine.

Wiping cloth sanitizer bucket measured to have less than 100ppm quat ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Potato filling measured to be 78F in ice bath. Ice bath observed to be completely melted and per employee filling was taken off of stove 1 hour and 55 minutes ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Ensure PHFs is stirred regularly for even cooling and ensure ice bath is changed out to effectively cool foods. [COS] Employee place more ice in ice bath and stirred potatoes. After 20 minutes, potatoes measured to be 70F.

Grilled peppers measured to be 86F. Per operator grilled peppers are kept out and used at room temperature; peppers were grilled at 11:00AM for opening. Per operator peppers are only used from 11:00AM-3:00PM. No TPHC procedures available for review. [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] Per menu, menu items that used grilled peppers are only served from 11:00AM-3:00PM. Operator labeled peppers to be discarded at 3:00PM. Facility was given TPHC paperwork to fill out for peppers.

Large container of chickpea curry observed to be cooling on top of solid ice block with small ice paddle inside. Curry measured to be 137F and per operator curry was made 1 hour prior. [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. Ensure ice bath has ice and water to effectively cool sides of container. [COS] Operator moved chickpea container into two smaller containers and added a second ice paddle to increase cooling.