ROUTINE INSPECTION
3 reported violations
- K01: Demonstration of knowledge; food safety certification
The employees food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K09: Proper cooling methods
Observed the curry just finished cooking and the employee put pot large pot on the shelf to cool. [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] The manager placed the pot in an ice bath which must be stirred frequently.
- K06: Adequate handwash facilities supplied, accessibleCritical
The kitchen hand sink is not working. [CA] The hand washing sink must be repaired and used. [SA] The 3 comp dish sink can be used temporarily for hand washing.