NAMASTE BY CAKE WORLD TASTE OF INDIAN

6-1C: .04(6)(d)Rice cooling from the previous day did not cool down in time allowed. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Rice was discarded.

11A: .04(6)(e)Rice that did not cool down in the time allowed, was cooling in a deep container overly packed with plastic wrap covering the container. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooling methods were discussed.

1-2A: .03(2)(a)-(l), (n)Many areas of the facility such as food storage lack management, resulting in a unsatisfactory score. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(1)(c)2,3,17Asked Person in Charge about employee health policy and they could not list the symptoms or diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Informed of symptoms and disease and also where they could find that information.

18: .07(2)(k)Observed insect control device placed above prep area in kitchen Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: Removed

18: .07(2)(m)Backdoor in kitchen is not self-closing Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)In walk-in cooler observed raw fish and chicken above cooked chicken and beef. Unwashed vegetables above ready to eat sauce. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Rearranged walk in cooler.

4-2A: .04(4)(c)1(iv)Observed several dry seasoning and grains in the back hallway near walk in cooler stored uncovered and several containers of food stored in the walk in freezer uncovered. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Items covered by person in charge.

4-2B: .05(7)(a)1Observed skewers with meat residue attached and ramekins with food still inside. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge wash, rinse, and sanitized items.

10D: .04(7)(c)Observed multiple containers and bottles of seasonings and sauces with no identifying label. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: Added labels that identify the container and bottles.

11D: .05(3)(g)No thermometer that can measure the temperature of thin foods. 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. (Pf)

12A: .04(4)(w)2Observed a bowl of exposed candy with not wrapping sitting on counter for self-service. Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. (Pf) Corrective Actions: Candy was removed.

14B: .05(10)(e) 1,2,4Observed metal pans stacked in back that were wet as well as cups. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge washed, rinsed, and sanitized them.

17B: .06(5)(j)Observed dumpster on grass and not on nonabsorbent material or an area that can be easily cleaned The location of receptacles and waste handling units for refuse, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. (C)

4-2A: .04(4)(c)1(iv)Observed several dry seasoning and grains in the back hallway near walk in cooler stored uncovered and several containers of food stored in the walk in freezer uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Items covered by Person in charge.

4-2B: .05(7)(a)1Observed interior of soda fountain and drink nozzles with black mold like accumulations. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge wash, rinsed and sanitized drink nozzles and soda fountain interior.

12A: .04(4)(q)Observed several large pans of various food items stored on the floor in the walk in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge removed items from the floor.

14B: .05(10)(e) 1,2,4Observed several metal pans wet stacked in the back hallway near walk in coolers and also near dish areas. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Person in charge had dishes rewashed rinsed and sanitized.