SALADS AND FUSION BY B3-BOYS

Observed accumulation of food debris on floors around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

On the stove-top, measured container of chicken curry at 110F and chicken soup at 130F. On the counter-top, measured chicken biryani at 93F. Per operator, chicken curry and chicken soup prepared 1.5 hours prior and left to cool, and chicken biryani prepared an hour prior and left to cool. [CA] Potentially hazardous foods shall be cooled from 135F to 70 F within 2 hours, and then from 70F to 41F within 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Chicken curry and chicken soup was reheated to 165F on the stove-top, and then transferred to shallow containers to facilitate cooling. Chicken biryani was transferred to a shallow container and placed in refrigeration to facilitate cooling.

Employee food handler cards were unavailable upon request. [CA] Ensure all employees are trained and have adequate knowledge of food safety as demonstrated by obtaining a food handler card. Food handler cards shall be available on-site for review. Employee was not aware of proper holding temperature practices, proper cooling practices, and proper warewash procedures. [CA] Ensure employees are properly trained and have adequate knowledge of food handling practices and maintenance of potentially hazardous food.

In the 2 door prep unit, measured potentially hazardous foods between 46F and 65F including raw shelled eggs, cooked chicken, chicken with sauce, paneer with sauce, sliced cheese, feta cheese, marinated raw chicken, yogurt mint chutney, sliced tomatoes, and coleslaw. Per operator, PHFs stored in 2 door prep unit from the previous day. Measured ambient air temperature of 2 door prep unit at 51F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Raw shelled eggs, cooked chicken, chicken with sauce, sliced cheese, feta cheese, marinated raw chicken, yogurt mint chutney, sliced tomatoes, and coleslaw were VC&D due to time and temperature abuse. In the kitchen area, on the counter-top, measured sliced tomatoes at 75F, paneer at 50F, and raw chicken at 65F. In the kitchen area, in the prep sink, measured raw fish at 79F. Per operator, sliced tomatoes cut and stored on the counter for 30 minutes, paneer stored for 30 minutes, raw fish stored for an hour, and raw chicken stored for 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved sliced tomatoes, paneer, raw chicken, and raw fish into the walk-in refrigerator to facilitate proper holding temperatures.

Observed employee wash insert pans/stainless steel containers and skip sanitizing step. [CA] Ensure all utensils and equipment are properly washed, rinsed, and sanitized at the 3 compartment sink. Utensils and equipment shall be sanitized using an approved sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator set up a sanitizer compartment at the 3 compartment sink and sanitized insert pans and stainless steel containers in 300 PPM quaternary ammonium sanitizer.

In the walk-in refrigerator, observed raw shrimp stored next to raw chicken. [CA] Ensure raw food is stored in the following order separated starting from the bottom shelving rack: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood. [COS] Operator moved raw shrimp to the rack above raw chicken and moved food items to follow proper separation and protection.

Measured ambient air temperature of 2 door prep unit at 51F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F or below. Observed unused equipment stored including the ice machine, and deep fryer. [CA] Ensure broken equipment is repaired or if unused is removed from the facility.

In the storage area by the walk-in refrigerator, and the storage area by the cookline, observed open bags of dry food including sugar, flour, rice, and spices. In the same area, observed an open bottle of liquid coloring. [CA] Ensure all open bags and containers of food are immediately transferred to food grade containers and covered with fitted lids. Ensure all containers are kept closed to prevent possible contamination.

Observed employee attempt to handle food without first washing hands after switching from cleaning and washing utensils/equipment. Employee was instructed to wash hands at the handwash station. [CA] Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels when switching between tasks, or when hands may have become contaminated. [SA] Instructed operator to properly wash hands at the handwash station.

Measured ratia at 72F on counter. Per employee, ratia has been on counter sink 10:30 AM. Measured rose milk at 47F in countertop cooler/freezer. Measured yogurt drinks at 45F in clear countertop cooler. Per employee, drinks were made and placed into cooler yesterday. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ratia will be served or discarded by 2:30 PM. Rose milk and yogurt drinks were voluntarily discarded.

Countertop cooler/freezer and clear countertop cooler do not maintain PHFs at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Yogurt containers are reused to store food. [CA] Food containers intended for single use shall not be reused.

Measured quat at 0 ppm in three compartment sink during active warewashing. Sanitize compartment had soap as part of final step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Sanitize compartment was drained and refilled with sanitizer. All cleaned equipment will be sanitized.

Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.

Several open bulk food containers in storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Several bulk food containers do not have labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Three fruit flies present near freezer and walk in cooler. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.

Drain lines for prep sink and three compartment sink are leaking into containers. [CA] Repair drain lines so that liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage.