INDIAN TADKA

Cooked meat in small prep unit measured at 61F,per PIC it was cooked at 11:30 AM today, the ambient temperature of the nit measured at 58F. The unit also had boiled potatoes measured at 130F , per PIC it was just prepared. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will used the chicken within 4 hours form when it was prepared and potatoes will be moved to a different unit to cool down.

Light in storage room with walk in freezer is not operable. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Ambient temperature of small prep unit refrigerator measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Lack of thermometers in small refrigerators and walk in coolers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed deep cuts with black accumulation on cutting boards fitted on naan prep unit and meat prep unit, the cuttung boards were not in use at the time of the inspection. [CA] Clean and sanitize the boards as needed, if the black accumulation is not cleanable, replace the cutting boards.

Observed cooked chicken covered with a plastic wrap in a metal container in prep unit. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Accumulation of grease and dust on floors, walls and ceiling in food preparation area. [CA] Clean walls, floors and ceiling and maintain in good condition. Accumulation of debris under dry storage racks in storage room at the back of the facility. [CA] Clean the floors.