TAMAASHA

2-2B: .03(5)(k)1&2An employee was drinking from a coffee cup in the warewashing area. Employee water bottles were stored on the preparation cooler and a preparation table. The employee ceased drinking, and the bottles were removed. 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: The employee ceased drinking, and the bottles were removed.

6-1C: .04(6)(d)Two containers of rice had been cooling since yesterday at 11:00 p.m. and were measured at 47°F at 6:25 p.m. 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)

12D: .04(4)(g)The vegetable sink was being used to clean hookahs. 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: The sink was cleaned and sanitized.

12D: .04(4)(g)An employee was slicing unwashed limes with bare hands. 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: The limes were discarded.

6-2: .04(6)(g)Several TCS foods prepared 4/03/25 not date-marked. Foods date-marked. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

15C: .05(7)(d)Non-food contact surfaces of carts, fryers not being maintained cleaned. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)