THE YELLOW CHILLI

Measured the ambient temperature of the 2-door upright cooler at 46F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

Observed active leak in the plumbing underneath the 3-compartment sink. Per PIC, plumbing technician will be coming today. [CA] Plumbing fixtures shall be maintained in good repair.

**MAJOR** Observed employee conducting active warewashing of skewers without the use of sanitizer. [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. [COS] Specialist instructed employee to set up the 3-compartment sink with a chlorine sanitizing solution. The skewers were re-washed, rinsed, and sanitized. Ensure the skewer is fully immersed inside sanitizer solution. **MINOR** Measured the chlorine concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of at least 50 ppm, or as per manufacturer's specifications.

Observed curries cooling at ambient temperature in deep, metal pots. Observed chicken cooling in the walk-in cooler while fully covered with aluminum foil. [CA] 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.

Observed panels in the wall above the walk-in cooler and walk-in freezer are missing. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed stock burners extend outside of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed bulk ingredient bags are opened and left uncovered. [CA] After transferring, foods shall be transferred to an approved, food grade container with tight fitting lids.

Observed employee using the same pair of gloves to handle dirty dishes and clean dishes without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands prior to handling dishes. The contaminated dishes were re-washed, rinsed, and sanitized.

1) Observed storage of other foods within single-use yogurt containers. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. 2) Observed some pressurized cylinder tanks are not securely stored. [CA] Pressurized cylinder tanks shall be securely fastened to a rigid structure.

1) In the 2-door upright cooler, measured multiple Potentially Hazardous Foods (curries, sauces, rice) from 45-48F. Per PIC, foods were stored as of yesterday. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were voluntarily condemned and discarded during inspection. 2) On the preparation counter, measured cut tomato on top of ice and makhani sauce at 52F. Per employee, cut tomato and masala was prepared or removed from refrigeration less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cut tomato was moved into a larger ice bath making contact with all sides of the container. Makhani sauce was moved into under counter refrigeration unit to facilitate rapid cooling. 3) In the preparation inserts, measured cooked chicken from 41-53F. Observed chicken was stacked above the insert cooling line. Per employee, chicken was relocated from the walk-in to the preparation insert 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Chicken was separated into another container to be kept under refrigeration to facilitate rapid cooling.

Observed the hot water knob is nonfunctional at the front handwash sink and the handwash sink next to the warewashing area. [CA] Water shall be supplied at handwash sinks from 100-108F as measured from the faucet.

Food/debris buildup found on floor under equipment in service area and on ceiling above food preparation. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Co2 thanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Some scoops in bulk food containers lack handles. Use scoops with handles [CA]store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Food handler cards are not available for review at time of inspection. [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.

Hand wash sink at bar lacks single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Hot water lever at hand wash sink in service area is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.

Boxed/container food found stored on the floor of the walk-in refrigerator and dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Cooked chicken held on top of preparation refrigerator measured >41F,<135. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed cooked chicken due to temperature abuse.

Raw food of animal origin stored above ready to eat food in under counter refrigerator and 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.

Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee observed washing dishes using approved steps in the wrong order. [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).