PRINCE PALACE INDIAN BISTRO

Observed prepped onions, sauce, and chicken stored uncovered in walk in cooler in main kitchen area.

CA: To prevent contamination, food shall be stored covered.

COS: Owner covered food.

Observed spices on prep line next to grill in main kitchen area without labels.

CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Facility did not have food probe thermometer to check internal food temperatures while onsite.

CA: Food Temperature Measuring Devices.

1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.

Observed rice scoop sitting in 70F water. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency of at least 4 hours. COS: Removed

Observed employee water bottles stored on prep surfaces throughout main kitchen. C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Removed

Observed, in main kitchen on counter, eggs holding at 62°F; in steam well that was turned off, samosa and pakora holding at 50°F and 53°F, respectively. PIC stated they were on time and would be used within 2 hours. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC placed times for items on time.

PIC could not provide any documentation or did not have the time written or recorded for food that was placed on time to be discarded. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control and the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, the food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control and the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: PIC marked when the food was placed on time and TPHC document provided by EHS.

Observed shelving around kitchen with debris and food debris. Observed shelves lined with aluminum foil. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.