IDLY EXPRESS

Labels on prepackaged items have ingredient information and the name however, they are missing the business name and place. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

1. Rice in low boy preparation unit measured 49F. Per PIC, when it was delivered 4 hours prior, it measured 38F. The rice has been used continuously for the last hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Rice will be added to TPHC, and discarded at 3pm. 2. Multiple items in reach in fridge measured 48F. Ambient air of reach in fridge measured 48F. Per PIC, the items had been delivered less than 4 hours prior from the main facility and measured 38F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. All items relocated to another reach in fridge that measured in temp.

Observed leak in the drain line of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed toilet paper stored above dispenser in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Quaternary ammonia test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Ambient air of reach in fridge measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Potato masala in hot holding measured 119F. Per PIC, they use it for about a half hour to hour and then discard. Potato masala should be under TPHC however, time marking is not available for the item. [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. Discard potato masala at 3pm.

Cups/bowls used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Per PIC, diced tomatoes and rice batter on counter were time marked with the start time the items were removed from cold holding. Per PIC, they are discarded after three hours. Written procedures were not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC form completed by PIC.

Different sweets out for sale in grab and go containers in front of store did not have labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed employee using soap and water to wash dishes, employee then placed the equipment out to dry or for use without sanitizing. [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] Equipment was brought back to the three compartment sink. The sanitizing compartment was filled with sanitizer (quaternary ammonia) and equipment was sanitized.

Quaternary ammonia test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Potatoes on shelf under oven measured 94F-135F. Per PIC, they were delivered from the main kitchen one hour prior to temperature measurement and measured 136F upon arrival. They are left out until needed and then reheated to serve. [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] PIC placed into refrigeration to actively cool.

Observed a can of raid for residential use in the janitorial sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.