3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items, such as yogurt sauce, garlic and ginger sauce, sweet potato fries, onion tomato sauce, and vegetable momo dumplings observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Advised PIC to lower the temperature of the unit and remove items from this unit until it can be maintained at 41 F or less.
3.0
37.
3-602.11; Core; Bulk food container were not properly labeled with the common name of the food item. Food items that are removed from their original packages shall be labeled to identify the common name of the food.
1.0
54.
5-501.113; Core; Trash dumpster is missing a lid on top of unit. Receptacles shall have tight fitting lids.
6-301.14; Core; "Employees must wash hands" signage not provided in restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees
0.0
10.
6-301.11; Priority Foundation; Soap not provided in restrooms at the time of inspection. All handwashing sinks shall be supplied with a handwashing cleanser. Corrected During Inspection - PIC stocked restrooms with soap.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items, such as Chaat Samosa (pastry with cooked potatoes), cooked chicken, potato balls, observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC removed TCS foods from this cooler and placed them into the walk in cooler until this cooler can be serviced. Inspector advised not to place items back into this unit until it is confirmed that it is able to maintain proper temperature of 41 F or less. Per PIC, this cooler arrived yesterday.
1.5
23.
3-501.18; Priority; Facility has failed to date mark temperature control for safety, ready to eat food items that have been under refrigeration for more than 24 hours, such as homemade sauces, cooked potatoes, cooked chicken, etc. Corrected During Inspection - PIC addressed this with chef on duty who will date these items accordingly and ensure all products are date marked.
1.5
28.
7-201.11; Priority; Chemical bottles of Windex glass cleaner stored on food prep surface in back prep area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single use items, etc. Corrected During Inspection - PIC removed these items and place into proper storage location.
1.0
28.
7-102.11; Priority Foundation; Chemical spray bottle of degreaser did not bear a label. Working containers used for toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled this product at time of inspection.
0.0
37.
3-302.12; Core; Bulk food container were not properly labeled with the common name of the food item. Food items that are removed from their original packages shall be labeled to identify the common name of the food.
0.0
39.
3-305.11; Core; Boxes of food products stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of floor.
0.0
43.
3-304.12; Core; Scoops without handles observed in dry food products inside bulk containers. Utensils stored in standing water at cook line at room temperature. Utensils shall have handles and be stored with handles above the top of the food product. Utensils shall be stored in a container of water only if the water is maintained at a temperature of at least 135 F.
0.0
53.
6-302.11; Priority Foundation; Women's restroom was not supplied with toilet paper at the time of inspection. A supply of toilet tissue shall be available at each toilet. Corrected During Inspection - PIC stocked restroom with tissue.
