Pastries N Chaat

Basic – Bowl or other container with no handle used to dispense food

nBowl without a handle used as scoop inside flour bin on cooks line.

Basic – Employee beverage container in ice machine/ice bin

nEmployee drink stored inside ice bin.

Basic – Equipment in poor repair

nGaskets are torn inside reach in cooler on cooks line.

Basic – Food stored on floor

nGrease stored on floor next to reach in cooler on cooks line

nRaw chicken stored on floor inside walk in cooler

nBoxes of food stored on floor inside walk in freezer

nStaff removed items from floor and properly stored items. Corrected On-Site

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

nIce buildup inside walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses

nTongs hanging on equipment handle on cooks line.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

nEmployee drink stored inside reach in cooler on cooks line.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

nWall inside walk in cooler has Food stains from a recent spill.

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area

nEmployee entered bathroom with gloves on came out wearing the same gloves. Had a conversation with employee about proper hand washing employee washed hands. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

nButter held on time has no time stamp. Manager discarded butter.

Intermediate – Handwash sink used for purposes other than handwashing

nHand washing sink on cooks line has dirty potato peelers inside it.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

nNo chlorine test kit at time of inspection.

Intermediate – No soap provided at handwash sink

nNo soap at hand washing sink on cooks line.