CHAI PANI DECATUR, LLC

Wet wiping cloths were not stored in a sanitizing solution between uses. Observed wet wiping cloths draped on aprons and stored on countertops throughout the main kitchen.

Discussed that cloths in use for wiping counters and other equipment surfaces must be held between uses in a chemical sanitizer solution at the proper concentration, as specified under DPH Rule 511-6-1-.05(6)(n).

Wiping cloths were placed into sanitizer solution buckets

Observation: Noted a buildup of slime inside the ice machine, including excessive accumulation of pink and black slime on the interior ice chute.

Food-contact surfaces of equipment and utensils must be clean to sight and touch.

Corrective Action: Discontinue use of the ice machine immediately. Thoroughly clean and sanitize the interior components before returning to service.

Observation: Encrusted food residue observed on the can opener blade and on the holder where the blade is stored.

Food-contact surfaces of equipment and utensils must be clean to sight and touch.

Corrective Action: The can opener was removed and cleaned using the dish machine. The can opener holder was cleaned and sanitized in place.

Observation: Buildup of slime observed inside the ice scoop holder.

Food-contact surfaces of equipment and utensils must be clean to sight and touch.

Corrective Action: The ice scoop and holder were removed from the bar area and taken to the dish area for cleaning and sanitizing.

Observation: Food employees were observed wearing jewelry, including items on their wrists and fingers, while preparing food and handling clean equipment. This included jewelry other than a plain wedding band.

Except for a plain ring, such as a wedding band, food employees may not wear jewelry, including medical information jewelry, on their hands or arms while preparing food.

Corrective Action: Employees removed the jewelry upon notification.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see items on temperature log marked with *****). Observed tcs foods in two prep top cooelers cold holding above 41F. Advised 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. Person in charge discarded tcs food

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see items on temperature log marked with *****) Establishment has several bottles of butter used for cooking sitting at room temperature stored on shelving unit next to grill area used for cooking. Advised butter must be maintained at 41F or below or 135F or higher, or TPHC. CA: discarded

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see temperature log***)

Observed food being cooled by nonapproved method. Observed corn cooling on cooling rack at 74F & 70F. Advised cooling starts at 135F and must begin cooling process. Person in charge voluntarily discarded corn.

Observed food being cooled by nonapproved method. Observed metal pans of corn, potatoes, chicken cooling stacked and tightly wrapped in saran wrap. Person in charge staggered stacked four pans of chicken in walk in cooler, and removed saran wrap from corn and potatoes Observed raita (yogurt sauce) cooling in reach in cooler tightly covered advised of proper cooling methods. Lid was removed