KOVAI CAFE

At the front service station, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station in kitchen area is stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser with paper towels.

In the kitchen area, on the counter shelving above the steam table, measured tamarind rice, tomato rice, lemon rice, sambar rice, and wheat dessert between 80F and 120F. Per operator, tamarind rice, tomato rice, lemon rice, sambar rice, and wheat dessert stored on the counter-top since 11:00am and is served between 11:00am and 3:00pm and discarded. In the kitchen area, by the cookline, on the shelving below the prep table, measured daal curry (sambar), cooked potato, tamarind sauce, and vegetable curry between 85F and 115F. Per operator, daal curry (sambar), cooked potato, tamarind sauce, and vegetable curry stored since 11:00am and is served between 11:00am and 3:00pm and discarded. [SA] Operator placed time labels for tamarind rice, tomato rice, lemon rice, sambar rice, wheat dessert, daal curry (sambar), cooked potato, tamarind sauce, and vegetable curry to be served by 3:00pm for a total of 4 hours from when removed from temperature control or discard.

Observed open dry food in food grade containers stored in the outdoor storage container. [CA] Ensure only prepackaged food items are stored in the outdoor storage container. All open food packages and containers shall be moved to the indoor storage areas.

In the kitchen area, in the undercounter compartment of the 3 door prep unit, measured cooked potatoes at 80F. Per operator, cooked potatoes were prepared about 2 hours prior. In the 3 door prep unit for chutney, measured container of tomato and onion chutney stored in the insert prep top at 80F. Per operator tomato and onion chutney was prepared 15 minutes prior. [CA] Potentially hazardous foods shall be 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: by adding ice; in an ice bath; using shallow containers left uncovered; using ice paddles; and/or using rapid cooling technology. [SA] Operator discarded container of cooked potatoes, and placed tomato and onion chutney in an ice bath to facilitate cooling.

In the kitchen area, observed the use of two unapproved electronic stone spice grinder. [CA] Ensure only approved certified food grade equipment is used within the facility. Discontinue use of unapproved equipment and remove from the facility. Any new equipment shall be approved through plan check.