THE MUGHALS

3-1C: .04(1)Employee dropped onions off the floor, picked them up, and placed into container with the rest of the onions. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.

4-1A: .04(4)(n)1Employee picked up onion off the floor with gloves and continued working. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food discarded, gloves changed, hands washed.

2-2D: .06(2)(c)Handwashing sink in men's restroom not reaching 85F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet.

12D: .04(4)(g)Raw beef stored on drain board of facility's vegetable sink. 3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Sink cleaned and sanitized.

17D: .07(4)(b)Employee breads stored on top of cooler in kitchen. Employee travel mug stored on top of ice machine. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items moved to designated area.

2-2D: .06(2)(o)Handwashing sink in kitchen not operational. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)

12A: .04(4)(q)Foods on floor in walk in freezer and in dry storage area in back. 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)

12D: .04(4)(g)Raw chicken stored on drain board of facility's vegetable sink. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Chicken moved. Sink cleaned and sanitized.

2-2B: .03(5)(j)1&2Employee drink in container without lid and straw in kitchen. Opened water bottle above prep table in kitchen. 3rd consecutive violation on routine inspection Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks discarded.

2-2D: .06(2)(c)Handsink in men's restroom not reaching 100F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

8-2B: .07(6)(g)Quat sanitizer observed above 400 ppm. 2nd consecutive violation on routine inspection Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer solution diluted.

11C: .04(6)(c)Meats thawing in warewash sink at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge placed cold running water on food.

12D: .04(4)(g)Raw chicken stored on drain board of facility's only prep sink. Person in charge stated produce is washed in warewash sink and prep sink is used for chicken. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Prep sink is now designated as vegetable sink and chicken removed. Sink cleaned and sanitized.

15B: .05(6)(f)Facility thawing raw meat in warewashing sink with dirty dishes on side drain board and in adjacent bowls. A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf) Corrective Actions: Dishes removed.