MOON INDIAN CUISINE

Observed PIC fill up metal container with water at a hand sink in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: PIC discontinued using the hand sink for other purposes

Observed the following: -Mold-like accumulations inside ice machine of main kitchen. -Thick, dark accumulations on can opener blade of main kitchen. -Dark accumulations in grooves of prep top cooler chopping boards of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed several containers of spices and liquids in squeeze bottles unlabeled throughout main kitchen. C/A: 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. Correct within 72 hours

Observed white and black accumulations inside ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 24 hours.

Observed several TCS foods cold holding above 41F in walk-in cooler and buffet area. C/A: Cold holding TCS foods shall be 41F or below. COS: Onion stew containers were discarded. Rice pudding and yogurt sauce were placed on ice (placed on buffet line an hour prior).

Observed whole peeled onions, chopped onions, and chopped cilantro stored uncovered in walk-in cooler (main kitchen). Observed container of oil stored uncovered on shelf (main kitchen). C/A: Foods stored shall be covered to prevent potential overhead contamination COS: Covered

Observed rice scoop sitting in water at 70F. C/A: Utensils, if stored in water, should 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 specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC discarded the water.

Observed several metal trays wet-stacked on shelving in main kitchen. C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed excessive food and grease debris build up around wok and on back paneling of wok stove. (main kitchen). C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed inadequate lighting in left corner of kitchen (near reach-in cooler). C/A: Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.