APNI MANDI - KITCHEN

Accumulation of food 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.

Personal items stored on food shelves. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Chlorine at the sanitizer compartment measured at 50PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

In dry storage area: Bag of onions stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Wet soiled 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).

PHFs being cooled for more than 6 hours measured above 70F: paneer, beans. [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] PHFs were vc&d.

Cooked mixed vegetables, beans and curries are being cooled in deep plastic containers. Paneer curry held inside the 2 door refrigerator by the walk-in was measured at above 50F. Per the manager, they prepared it last night and stored it in there 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] Manager VC&D the curry, and directed employees to transfer the food items that are being cooled in plastic containers into shallow metal pans.

Chlorine concentration at the 3-comp sink was measured at 50ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.

Multiple flies in the storage area by the back door. Flies are observed to be entering from the back door that is kept open. [CA] Food facility shall be kept free of flies.