MEMON CUISINE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken not commercially packaged over raw beef in Frigidaire reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed in reach in cooler raw shell eggs stored over unwashed tomatoes. Operator stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs on fryer door handle.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yogurt sauce (71F - Cooling at 12:40, 71F at 1:00) in deep pot covered with tin foil in reach in cooler interior triple sink area. Operator removed covering and mixed sauce to increase cooling rate. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables stored at front counter area reach in not date marked. Per operator, items were prepared more than 24 hours ago. .

Basic - Buildup of food debris/soil residue on equipment door handles in triple sink area.

Basic - Reach-in cooler interior/shelves in triple sink area have accumulation of soil residues.

Basic - Ripped/worn tin foil used as shelf cover throughout triple sink and kitchen areas.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At current rate of cooling, Baked potato (111F - Cooling for 1/2 hour at 2:00, 99F at 2:30) held at room temperature on front counter will not reach 70F within the 2 hour window. Operator moved items to reach in cooler to ensure proper cooling. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Basic - Interior of microwave left of cook line has accumulation of grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage and equipment storage racks throughout kitchen and prep areas soiled with grease and food debris.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2024-12-13: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Paid on line while during inspection, Confirmation Updated shows paid Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, Manager replaced paper towels Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit for three compartment sink. Warning - From follow-up inspection 2023-08-18: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink in kitchen. Operator provided napkins in place of paper towels. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted at rear prep area. Operator inverted at time of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.