SANKRANTI EMORY VILLAGE

Observed wet dishes were stacked together on the drying shelf. CA: Discussed with the person in charge that after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and 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 time/temperature control safety food lettuce (at the front service), boiled egg and potato based samucha(in the prep top cooler) are above the cold holding temperature of 41F. Please refer to the temperature log for out of temperature food. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding.

Observed none of the food items in the reach in cooler near the stove has any date marking. CA: Discussed with the person in charge that refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed dumped ice in the handwashing sink. CA: Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing. COS: Person in charge removed the ice from the handwashing sink.

Observed employee food items in the reach in cooler and one personal thermal cup near the meat sink. CA: Discussed with the person in charge that lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Person in charge removed the personal items.