MANTRA FINE INDIAN CUISINE

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64F - ambient Cooling), at 2:15 pm, since 11:30 am,

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64F - ambient Cooling), at 2:15 pm, since 11:30 am, observed container of diced tomatoes left at room temperature by cook line table. Operator placed ice bath to expedite the cooling process. Second temperature at 3:30 pm (54F Cooling). See stop Sale.

High Priority

Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ ppm). Employee made new solution, chlorine sanitizer at 50 ppm.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ ppm). Employee made new solution, chlorine sanitizer at 50 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants, then grabbed a clean utensils to hold Nan bread from oven. After manager educated employee on proper hand wash procedures, employee washed hands

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants, then grabbed a clean utensils to hold Nan bread from oven. After manager educated employee on proper hand wash procedures, employee washed hands **Corrected On-Site**

High Priority

Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64F - ambient Cooling), at 2:15 pm, since 11:30 am,

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64F - ambient Cooling), at 2:15 pm, since 11:30 am, observed container of diced tomatoes left at room temperature by cook line table. Operator placed ice bath to expedite the cooling process. Second temperature at 3:30 pm (54F Cooling). Employee discarded.

High Priority

Stored food not covered. Walk in cooler- container of cooked broccoli, cooked potatoes, cooked lentils and cooked chicken chunks not covered, employee covered with food grade plastic film in all containers.

Basic - Stored food not covered. Walk in cooler- container of cooked broccoli, cooked potatoes, cooked lentils and cooked chicken chunks not covered, employee covered with food grade plastic film in all containers. **Corrected On-Site**

Basic

Working containers of food removed from original container not identified by common name. Expo station- Spray bottle containing lemon juice. Employee labeled.

Basic - Working containers of food removed from original container not identified by common name. Expo station- Spray bottle containing lemon juice. Employee labeled. **Corrected On-Site**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64F - ambient Cooling), at 2:15 pm, since 11:30 am,

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64F - ambient Cooling), at 2:15 pm, since 11:30 am, observed container of diced tomatoes left at room temperature by cook line table. Operator placed ice bath to expedite the cooling process. **Corrective Action Taken**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents soiled with grease in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents soiled with grease in kitchen.

Basic

Spray bottle containing toxic substance not labeled. Water Station-Spray bottle containing sanitizer, employee labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Water Station-Spray bottle containing sanitizer, employee labeled. **Corrected On-Site**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on same shelf of tomatoes cans. Manager removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on same shelf of tomatoes cans. Manager removed. **Corrected On-Site**

Basic

Food stored on floor. Dry storage area- potatoes bag, gallon of margarine and container of sauce. Employee placed all on shelves.

Basic - Food stored on floor. Dry storage area- potatoes bag, gallon of margarine and container of sauce. Employee placed all on shelves. **Corrected On-Site** **Repeat Violation**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving Ute in statins water- 110F, employee removed to be clean and sanitize.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving Ute in statins water- 110F, employee removed to be clean and sanitize. **Corrected On-Site**

Basic