Taste of India

Observed cooked chickpeas (Channa Masala) in reach-in cooler prepared over 24 hours ago located in reach-in cooler without date marking. Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrective Action: PIC date marked food.

Observed unlabeled container of coconut powder and dried fruit mix in main kitchen. Rule: (d) Food Storage Containers, Identified with Common Name of Food. 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. Corrective Action: PIC labeled containers.

Observed multiple utensils stored in silver container which contained water at 125 degrees. Rule: k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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) Corrective Action: PIC replaced with water at 140 degrees F.

Observed chorine test indicating 0ppm when sanitizer concentration of mechanical ware washing machine evaluated using test strip. Rule:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Corrective Action: PIC replaced empty Chlorine Sanitizer bottle below ware washing machine with full bottle. Clorine tested at required concentration.

Observed multiple containers of seasoning and spices removed from their original container unlabeled in main kitchen. Rule: 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. Corrective Action: PIC labeled containers.

Observed raw chicken stored above green peas in reach in cooler. Rule:

• Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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 Corrective Action: Chicken placed below peas in cooler. CFSM reviewed order of food storage with food service worker onsite.

Observed cooked (prepared on-site) chickpeas, lamb, rice and cooked white potatoes in walk-in cooler without date marking. Rule Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed unlabeled spray bottle containing pink liquid. Rule: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrective Action: PIC labeled bottle.

Observed multiple utensils stored in silver container which contained water at 91 degrees F. Rule: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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). Corrective Action: PIC removes utensils from container to be washed, rinsed and sanitized.