Turmeric Indian Bar & Grill

Basic – Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash

Clean pans stored under the hand washing sink next to the three compartment sink

Employee removed the pans. 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. n5 gallon container of Makani sauce 59F stored in the walk-in cooler

Employee stated the sauce was placed in the walk-in cooler on 10/24 to cool

Employee discarded the sauce. Corrective Action Taken

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

5 gallon container of Makani sauce 59F stored in the walk-in cooler

Employee stated the sauce was placed in the walk-in cooler on 10/24 to cool

Employee discarded the sauce.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee rubbed their face around the mouth and nose area then handled clean equipment without washing their hands

Employee removed the equipment to be sanitized and washed their hands. Corrective Action Taken

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled the trash can then clean utensils without washing there hands

Employee removed the utensils to be sanitized and washed their hands. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shrimp stored over ready to eat sauces in the walk-in cooler

Employee removed the shrimp

Raw chicken stored over containers of processed peppers in the reach in cooler on the 2nd floor

Manager removed the peppers. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Open container of liquid dish soap stored on top of bag and box soda in the kitchen

Employee removed the 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

Feta cheese and mixed greens salad on the buffet line store at room temperature with time marks. Manager stated they hade no written procedure for time as a public health control, but were discarding the items after 4 hours

Emailed and reviewed the time as a public health control form. Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Contains of cooked vegetables stored in the walk-in cooler with no date mark. Employee stated the vegetables were cooked on 10/23

Employee placed a date mark on the vegetables. Corrected On-Site