FLAVOR OF INDIA

Violations (4)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; EMPLOYEE HEALTH KNOWLEDGE

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 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. SIGNAGE

  Preventing Contamination by Hands

• a8fbdf17-cddd-4314-bb10-7125b190c58f

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. COOKLINE REACHIN TCS foods / meats in top insert area were not at 41F

  Time Temperature Control for Safety Food (TCS Food)

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-204.112 (B) Except as specified in (C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. THERMOMETERS required in all refrigeration equipment. and be located and used to monitor cold holding temperatures

  Food Temperature Control