Tarka Karahi And Kabab

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Drain inside dish machine not closing completely and not blocked allowing water to run straight through washing. Proper washing, rinsing, and sanitizing steps not taking place.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee closed water bottle next to clean pans on shelf by dish machine. Repeat Violation

Basic – Food stored on floor

1) Containers of fryer on floor by storage rack outside left walk in cooler. Employee moved fryer oil to shelf in store room

2) Container of frozen meat on floor in walk in freezer. Manager moved container off of floor.n Corrected On-Site Repeat Violation

Basic – Stored food not covered

Container of frozen meat in walk in freezer not covered. Employee wrapped container. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In True reach in cooler, cooked mango yogurt drink (46F – Cooling); cooked sweet yogurt drink (48F – Cooling). Per manager, both prepared and cooling overnight. nManager discarded both items. See stop sale. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

In True reach in cooler, cooked mango yogurt drink (46F – Cooling); cooked sweet yogurt drink (48F – Cooling). Per manager, both prepared and cooling overnight.

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

No chlorine test kit.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand sink by dish machine. Employee replaced paper towels Corrected On-Site

Intermediate – No soap provided at handwash sink

At hand sink by dish machine. Employee replaced soap. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Fried onions held under time control – no written plan available. Time as Public Health Control form printed and completed during inspection. Corrected On-Site