AROMA INDIAN CUISINE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize dishes until machine repaired. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from rear exit door and dining room door and began preparing food for customers without washing hands. Advised Operator of proper hand washing requirements.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked rice (46F - Cold Holding); cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, removed from/held out of temperature control for less than 1 hour, moved to walk in freezer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at both hand wash sinks in kitchen. Operator provided for one only.

Intermediate - No soap provided at both hand wash sinks in kitchen. Operator provided for only one.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler; cooked rice, cooked vegetables, cooked goat, cooked chicken no date. Operator stated items cooked between 1-3 days prior. Advised Operator of date marking requirements.

Basic - Expo line flip top reach-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize interior.