SUVAI, TASTE OF INDIA

Scoops in bulk containers lack handles.[CA] Use 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.

Deep container of cooked food found cooling at food preparation table. [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.

Table top butane cookers found in kitchen for use at tables. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane table top cooking equipment from facility.

PHF held at cook line measured >41F,<135F,<2hrs [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Boxed/food in containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Hand wash sink in kitchen is obstructed by stored bowl. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Food handler cards are not available for all working employees. [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.

Moderate amount of live gnats found at dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed knives stored with the blade in the crevices between equipment. [CA] Food contact surface equipment shall be stored in a manner and location that is clean.

Lack of soap for the handwash sink located in the Men's restroom. [CA] All handwash sinks used by employees shall be able to provide warm water, soap, and single-use paper towels. [COS] Employee refilled soap dispenser.

Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Inside the upright reach-in cooler, raw meats are stored above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.

Inside the food prep unit insert, raw shell eggs and tofu are overstacked and measured at 48-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee reduced the amount of food in the food prep unit inserts and relocated the excess into the reach-in cooler.