DECCAN MORSELS

Accumulation of debris below and in between equipment throughout kitchen. Accumulation of debris on equipment handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Wet and soiled wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1- Food containers on floor throughout kitchen and in dry storage room. 2- Bags of flour and sugar are stored uncovered inside dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Hand sink at front lacks warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Hand sink in the kitchen area is missing single-use sanitary towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS]

Back door screen has a large gap. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

1- Inside reach-in refrigerator in the back: Raw meat stored directly above garlic sauce. 2- Pot containing drink stored on the floor below 3-comp sink and next to a refuse bin. The pot was covered at the time no direct contamination was observed. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

One light bulb is out in dry storage room. [CA] Repair light.

Accumulation of food debris on the outside part of open to-go containers stored on food prep surface. [CA] Open boxes of To-Go containers shall be stored as to prevent contamination. Bowls without handles used to scoop bulk food. [CA] Use scoop with handle, store the handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Chlorine testing strips are not avaialble. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured cooked chicken left on counter below prep surface at 76F. PIC stated it was made around 20min ago, he stated they are preparing for a large order and all leftovers will be discarded. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC was directed to put a time marking to discard within 4 hours of removal from temperature control.

In dry storage room: Cleaning supply containers stored next to dry food. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Thermometers are not available inside refrigeration units. Probe thermometer is not available. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Observed lack of air gap for ice machine and prep sink [CA] - provide a minimum one inch air gap above the floor sink. Remove the cover from the floor sink for the ice machine. Floor sinks shall be accessible for cleaning

1. Observed mop sink is several inches away from the prep sink [CA]- Provide a splash guard with rounded corners, minimum 6 inch high, however higher is recommended on the left side of the mop sink. 2. Mop/broom hanger not observed [CA] - Provide a mop rack in the employee restroom to hang and store cleaning tools. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.