PINNAAKI

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Curry temping at 86F at front counter. Operator put in oven for temperature recovery.second temperature reading 165F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at front counter had bag in sink. Operator moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry and milk opened over 24 hours in walk in cooler

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hat or hair net.Everyone wore their hair nets Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bucket of yogurt and case of tomatoes stored on floor of walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out reach in cooler at entrance to kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in triple sink. Operator turned on cold water Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler and small oven by bathroom door

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/25 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy whipping cream and cooked chicken at walk in cooler Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is placed on the faucet instead of the splitter where the hose is attached

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk per operator opened over 24 hours in walk in cooler Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility has hot well at frontline on time and have it marked. Emailed operator time plan Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Container without a handle in the ice bin Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator was emailed the paperwork from plan review. Advised operator to complete and email

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep area

Basic - Unnecessary items/unused equipment on the premises. Mini oven and reach in pullout cooler by restroom

Basic - Working containers of food removed from original container not identified by common name. Salt in container on prep table Corrected On-Site