HASHTAG INDIA

Raw chicken being thawed in bucket of standing water in prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Several food items in dry storage stored directly on ground. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

No sanitizer testing strips were available at time of inspection. [CA] Testing equipment and materials shall be readily available at all times.

Wiping cloths stored on prep surface areas. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hand towels not stocked for handwash sink near cookline. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Hot water measured at 113F at 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Scoops without handles used in bulk containers of spice, sugar, and flour. [Corrective Action] Use scoops with handles.

The dual stock pot burner was observed not within the exhaust hood. [Corrective Action] Exhaust hood shall have at least 6 inches overhang over cooking equipments.

Lack of usable quaternary ammonium test strips. [Corrective Action] Provide quaternary ammonium test strips.

Cooking oil, bag of beans and other various foods in the dry storage room was observed stored directly on the floor. [Corrective Action] Store foods at least 6 inches above the floor on approved shelving.

Bottled mango lassi and buttermilk were lacking information. [Corrective Action] 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. Lack of hot water at the handwash sink near the cookline due to inoperable knob. [Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit at handwash sinks. Repair the hot water knob. 2. Maximum hot water temperature at the 3 compartment sink was measured at 113 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit at the 3 compartment sink.

Multiple Potentially Hazardous Foods in the 2 drawer/1 door prep cooler were measured at 50 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintain at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods.

1. Observed discoloration of the ceiling panels in the kitchen. [Corrective Action] Maintain ceiling clean. 2. Observed crack or broken floor tiles and degradation of the floor grout throughout kitchen. [Corrective Action] Maintain floor in good condition.

Facility lack chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor the chlorine sanitizer concentration.

Food Handler's Card not available for review. [Corrective Action] Food Handler's Card shall be readily available for review at all times.

1. Observed rubber seals on the 2 drawer/1 door prep cooler are in disrepair. [Corrective Action] Repair or replace the seals. 2. Multiple foods in the 2 drawer/1 door prep cooler were measured at 50 degrees Fahrenheit. [Corrective Action] The refrigeration unit shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.