ROUTINE INSPECTION
5 reported violations
- K30: Food storage: food storage containers identified
Observed cut onions in container stored directly on floor. [CA] Store food 6 inches off of the floor on racks or shelving.
- K14: Food contact surfaces clean, sanitized
Measured chlorine at dishwasher at 0 ppm. Observed bottle of chlorine found empty. [CA] Maintain a minimum of 50 ppm daily. Check concentration daily (morning/afternoon). Bottle was replenished with a new one. Autochlor service on site during inspection.
- K27: Food separated and protected
Observed employee slicing onions on drainboard of 3 compartment sink. [CA] All food prep shall be conducted on food prep tables or food prep sink to prevent cross contamination.
- K01: Demonstration of knowledge; food safety certification
Lack of food handler cards on site. [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.
- K07: Proper hot and cold holding temperaturesCritical
Measured pot of chicken biryani, vegitarian biryani (some parts between 120F-165F), paneer at 90F, plain white rice between 115F-130F, boiled egg at 44F on stainless steel counter in kitchen. Chef stated that all on items are discarded in trash after 3 hours (at 2:30p when facility closes) and fresh batches of food are made for dinner shift. No written procedures on site. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] All food was discarded at 230p.