CURRY ELEMENT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting boards - gasket at small freezer

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

Basic - Buildup of food debris/soil residue on equipment door handles. - flip top at cookline cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at cookline Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. - red fire extinguisher near entrance of kitchen

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

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles in water on stove top 90f. Chef turned up heat. Corrective Action Taken

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

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters