INDIA CASH & CARRY (KITCHEN)

In the walk-in refrigerator, measured 5 large containers of cooked curries and sauces stored between 46F and 70F. Per operator, cooked curries and sauces prepared 5.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using ice paddles, by adding ice, using an ice bath, using shallow containers, separated into smaller portions, and/or using rapid cooling technology. [SA] Operator added ice paddles and ice bags to large containers to facilitate RAPID cooling.

In the kitchen area, observed various fried items including samosas, placed on TPHC. Noted TPHC log with multiple logs for the day pre-written prior to those specific serving times. [CA] Provide proper written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Potentially hazardous foods maintained by time shall be time marked when food item has been removed from temperature control, and served within 4 hours or discard. [SA] Operator re-logged time when removed from temperature control for each item using TPHC.

Observed open garbage and recycling bins outside the facility, and excess garbage and recycling on the ground directly to the right of the bin storage. [CA] Ensure garbage and refuse areas are kept clean and organized. All garbage and recycling bin lids shall be kept shut at all times. Provide additional pickup and removal of overflowing garbage and recycling as necessary.

At the cookline, observed accumulation of food debris/grease on the walls and floors. Observed accumulation of food debris between cove base tiles peeling away from the wall. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin. Provide repairs to cove base tiles behind the cookline.

Observed open bags of dry food stored in the small storage area to the right of the kitchen, and in overflowing area into the grocery store. [CA] Ensure open bags of dry food are stored in or transferred to food grade containers and covered with a fitted lid. Stored open food items in approved food storage areas.

In the kitchen area, measured cooked chicken stored on the counter at 98F and onion pastry at 80F. By the cookline, in a hot holding cambro, measured a container of cooked rice at 120F. Per operator, cooked rice was prepared about 2 hours prior. Per operator, cooked chicken and onion pastry prepared about 1.5 hours prior. On the rack by the walk-in refrigerator, measured a pot of veggie curry at 98F. Per operator, pea and potato curry stored for about 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed cooked chicken and onion pastry on TPHC log. Operator discarded container of pea and potato curry and container of cooked rice.

Food manager certificate expired. [CA] Ensure a valid food safety manager's certificate is available for review.

Observed multiple flies and fruit flies within the facility and food storage areas. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

In the kitchen observed employee use hairnets as a straining tool for food. By the steam tables, on the sides of a prep table, observed cardboard installed to the sides as a splatter guard. At the handwash station, observed a cut/fabricated piece of FRP panel used as a splash guard for the sink. [CA] Ensure only approved materials and equipment are used within the facility. Employees shall only used food grade equipment for contact with food. Discontinue use of cardboard as shelving liner/splash guards. Replace fabricated FRP panel with an approved prefabricated stainless steel splash guard.

By the entrance to the kitchen area, under the heating lamps, observed various samosas stored without time labels/time log. Per operator, various samosas prepared an hour prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator placed various samosas in a time log. Operator to maintain time log for each new batch of food items.

In the kitchen area, observed accumulation of food debris on the floor around the cook line and accumulation of dust and debris on walls and ceiling by the back cook line. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, by the cook line, measured chana masala and various curries between 80F and 126F. [CA] Per operator, chana masala and various curries stored on the countertop in the kitchen area for about 2 hours. Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated chana masala and various curries to 165F on the stove top and placed into the steam table for hot holding.

Observed knives and equipment stored in between tables and in between a bracket on the wall. [CA] Ensure utensils and equipment are stored to prevent possible contamination.

In the kitchen area, observed a heavily worn particle board type laminated table shelf used. Observed laminate is peeling and creating a crevice for accumulation of food debris. [CA] Ensure only approved tables and shelving are used within the facility. Equipment shall have certification for use in a food facility, and be of an approved material such as stainless steel. Remove particle board type laminated table shelf. In the kitchen area, observed stacked milk crates used as a tabletop. [CA] Discontinue use of milk crates as storage shelving and tables. Replace with approved equipment such as a stainless steel prep table. In the kitchen area, observed the use of cardboard and foil to line shelving and cover shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and foil to cover and line shelving.

Observed employee food handler cards provided are missing. [CA] Ensure all employees obtain valid food handler cards and copies are kept on-site for review.

Measured chlorine sanitizer in sanitizer bucket at 25 PPM. Observed used wiping cloths stored on counter-tops. [CA] Ensure chlorine sanitizer in sanitizer bucket is maintained at 100 PPM to allow for proper sanitizing of wiping cloths. Used wiping cloths shall be stored in sanitizer buckets to prevent bacterial growth.

By the entrance to the kitchen area, under the heating lamps, measured various samosas stored between 75F and 120F. Per operator, various samosas prepared 2 hours and 15 minutes prior. Operator stated food items are stored for about 3 hours and changed out. No TPHC procedures and labels present on food items. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator placed time labels on various samosas stored in the area to be served within 1 hour 45 minutes or discard.

At the 3 compartment sink, measured hot water at 103F. Cold water could not be fully turned off to obtain a clear hot water measurement. Hot water from the prep sink measured at 120F. [CA] Ensure hot water is provided at the 3 compartment sink at 120F to allow for adequate cleaning of utensils and equipment.

In the kitchen area, observed accumulation of food debris on refrigerator door handles. [CA] Ensure refrigerator door handles are frequently cleaned and sanitized to prevent possible cross contamination.

Observed open bags of dry bulk food stored on the floor and on milk crates in the back storage area. [CA] Ensure open bags of dry bulk food are transferred to food grade containers, labeled, and covered with a fitted lid.