KARTHIKEYA SUPERMARKET - RADHE CHAAT EXPRESS

The following PHFs held in the steam table at front were measured at improper holing temperatures: paneer (99F), fried chicken (101F), tandoori chicken (110F). PIC stated PHFs were cooked less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard PHFs after 4hours of removal from temperature control.

Wet soiled wiping 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).

Mango lassi held in display cooler direct to customer lacks proper labeling. [.CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Hand wash station at the cookline is not operable. The other hand wash sink next to the 3-comp sink was partially obstructed by a refuse bin and a chemical bottle stored in the sink. [CA] Handwashing facility shall be operable, clean, unobstructed, and accessible at all times. [SA] Employees will use the sink by the warewash area.

Raw eggs stored above ready to eat food inside the prep refrigerator. Food stored uncovered inside the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Heavy grease accumulation on the hood filters. [CA] Clean routinely.

Soiled wiping cloth stored 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).

Old rodent droppings on flour machine cart, manager stated the cart was stored outside the kitchen and just brought back. The facility is serviced monthly by a pest control company, report was provided for review stating no rodent activity observed. [CA] Clean and sanitize areas of old droppings.

Raw shrimp being thawed in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

All employees food handler cards are not available for review [CA] - Maintain all employees food handler cards available for review at all times.

At rear handwash sink, observed spray bottles stored inside the sink, no soap and paper towels were not dispensing from the paper towel dispenser (appears jammed). At front handwash sink, there were no paper towels and no soap, only hand sanitizer. Inside right restroom, paper towels observed stored on top of dispenser. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. A handwashing facility shall not be used for purposes other than handwashing.

Inside prep unit by the cookline, measured all foods between 47-49F. [CA] - Ensure all foods in this unit are held at 41F or below.

Found heavy grease accumulation on the hood filters [CA] - Clean and maintain hood filters.

Found wiping cloths with food stains stored on the counter [CA] - Store multi-use wiping cloths inside sanitizer solution in between uses.

Observed heavy food debris on walls and floors of the facility. Observed water pooled on the floor [CA] - Ensure all floors, walls and ceilings are properly cleaned. Found one ceiling panel not properly installed, causing a gap in the ceiling for an electrical wire. [CA] - Ensure all ceiling panels are properly installed, ensure any gaps are eliminated.

Observed employee wash multiple pans and spoons without sanitizing. [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.

Found multiple flies in the kitchen [CA] - Eliminate all flies from facility

Inside right restroom, observed toilet tissue dispenser is broken. Exterior doors are stained. [CA]- Toilet tissue shall be provided in a permanently installed dispenser at each toilet. Toilet facilities shall be maintained clean and in good repair.

Found two containers of raw chicken and raw goat being rinsed at the janitorial sink. [CA] - Do not use janitorial sink for foods, use the approved food preparation sink. *At time of inspection, observed water splashing off raw beef into the air and landing on the floor.

Observed two pans of cooked biryani rice stored ont he counter, measured between 120-123F. Per chef it was recently cooked [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]- Moved to walk in cooler to rapidly cool.

The 3-comparment warewash sink is in disrepair, water cannot be held in the sanitizing basin. Observed water leak from bottom of the sink into a filled bucket then onto the floor. A second bucket was placed in this compartment with bleach water, however it cannot fit most utensils/food-contact surfaces for adequate sanitizing. [CA] - Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Repair sink to ensure it can hold water. Eliminate any leaks

Prep refrigeration unit in th emiddle of the kitchen is in disrepair and stained. No foods stored inside [CA] - Repair this unit and clean, or remove from facility Prep refrigeration unit by the cookline measured at 48F [CA] - Repair or adjust to maintain 41F or below Found grinder installed on a wooden pallet [CA] - Do not use wooden pallet in facility, replace with a platform that is smooth, durable and easily cleanable.

Thermometer not provided to prep refrigeration unit by the cookline. [CA] - Ensure all refrigeration units have accurate thermometers.