ROUTINE INSPECTION
5 reported violations
- K14: Food contact surfaces clean, sanitized
Measured chlorine at 25 ppm at dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC replaced the sanitizer bucket, sanitizer measured at 50 ppm.
- K36: Equipment, utensils, linens: Proper storage and use
Observed milk gallon used to store water with spices at chaat station. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Observed bowls with no handles in bulk food items in walk in cooler. [CA] Use a scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard used as shelf liner in walk in cooler. [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. Ambient temperature for mango lassi measured at 63F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed splashes of food on walls next to cookline, splashes of food on walls around warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean.
- K07: Proper hot and cold holding temperaturesCritical
*Major Measured mango lassi at 50F in beverage refrigerator. Per PIC, it was stocked less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the lassi cups to walk in cooler. *Minor Measured fried chillies and tikki at 42-43F in walk in cooler. Per, PIC, walk in cooler was left open. [CA] PHFs shall be held at 41°F or below or at 135°F or above.