Rajni South Indian Cuisine

Inspector observed multiple TCS foods cold holding above 41F. COS-rapidly cooled. Corrective Action: time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Inspector observed multiple TCS foods cold holding above 41F. COS-discarded. Corrective Action: time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Inspector observed TCS food hot holding below 135F. COS-discarded. Corrective Action: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed TPHC foods not labelled with start and discard times. COS-TPHC forms were left with CFSM to standardized TPHC procedures in kitchen. Corrective Action: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control.

Inspector observed PIC stating that they do not have employee health agreements or any other verifiable manner of employee responsibility to report information about their health and activities as they relate to diseases that are transmissible through food. COS- provided a copy of an employee health agreement. Corrective Action: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Inspector observed hose attached to faucet of handwashing sink. COS-removed hose. Corrective Action: A handwashing facility may not be used for purposes other than handwashing.

Inspector observed no paper towels available at hand sink near dry storage. COS-employee put paper towels in the dispenser. Corrective Action: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Inspector observed that the facility does not have written procedures for vomiting or diarrheal events. Corrective Action: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed fish thawing in bucket of cold water underneath handwashing sink near dry storage. COS-relocated to walk-in cooler. Corrective Action: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Inspector observed multiple food items stored on floor of dry storage. COS-relocated. Corrective Action: food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Inspector observed that there is no written consumer allergen notification present in the facility. Corrective Action: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Inspector observed multiple foods in food storage containers without label with common names in English. Corrective Action: 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.

Inspector observed foods cooling in large, deep, covered containers that began cooling yesterday (per cook), but were above 41F today. COS-discarded. Corrective Action: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient; or

(vii) Other effective methods.

Inspector observed scoops (without handles) inside of food containers. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

Inspector observed employee meals stored next to facility food in food storage. Corrective Action: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed hardboiled eggs on counter top at 78F. COS- discarded. Advised PIC to keep cooked eggs at or below 41F or at or above 135F.

Observed TPHC foods not label with start and discard times. COS- TPHC forms were left with CFSM to standardize TPHC procedures in kitchen. Note: All hot TPHC food items were at or above 135F at the time of inspection.

Observed water bottles throughout the kitchen. COS- bottles discarded. Advised PIC: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed hand sinks blocked with large storage containers or trash can. COS- items relocated. Advised PIC to have hand sink accessible at all times.

Observed strainer baskets placed in hand sink. COS- strainer baskets removed. Advised PIC that hand sink is to be used for hand wash only.

Observed strainer baskets placed in hand sink. COS- strainer baskets removed. Advised PIC that hand sink is to be used for hand wash only.

Observed no soap at front dessert area hand sink. COS- soap provided. Advised PIC to ensure supplies are at each station at the start of every shift as throughout the day as needed.

Observed no paper towels at one sink in the cookline area. COS- paper towels provided. Advised PIC to check supplies at the start of every shift and throughout the day as needed.

Observed spoons and other utensils store in water between uses on the cookline. Advised PIC to either store in a clean dry container, or store in water that is maintained at or above 135F.