MARUDHAM

6-1C: .04(6)(d)Two containers of rice, marinated pompano, goat, and tikka observed cooling since 5/3/26 at 12:00 PM. Foods temped between 44-67°F at time of inspection on 5/4/26 after 1:00 PM. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

6-2: .04(6)(g) Time/temperature control for safety foods (TCS) prepared yesterday afternoon around 1:00 PM were observed without required date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Employee date-marked all the ready-to-eat TCS foods that were prepared yesterday afternoon around 1:00 PM.

10D: .04(4)(d)Dry ingredients were removed from their original containers and transferred into working containers that were not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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. (C) Corrective Actions: The containers were labeled.

14B: .05(10)(e) 1,2,4Cooking equipment is being stored in the mop sink. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C)

15A: .05(1)(a).05(2)(jj) The owner is using an automatic idiyappam machine that is not ANSI-approved. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)

17C: .07(1)(a)Cement flooring was observed in the dry storage areas where opened packages of food were being stored. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(5)(n)The owner has equipment stored outdoors that is no longer being used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)