Sankranti Indian Kitchen Shivnc LLC

Food stored covered

Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed seasoning left uncovered on the wired rack found in the washing area. COS: PIC placed a lid on the seasonings. Corrected On-Site. New Violation.

Food-contact surfaces: cleaned & sanitized

Violation of Code: [511-6-1.05(7)(a)1] During the routine inspection I observed the can opener saturated with black grime build up and a yellow sticky substance on the blade as well as the holder. EHS observed the green cutting board deeply scored and discolored. COS: PIC removed the can opener for cleaning and sanitizing and discarded the cutting board. Corrected On-Site. New Violation.

Proper cold holding temperatures

Observed basmati rice in the walk in cooler that was stored at 45 degrees. COS: PIC discarded the rice Corrected On-Site. Repeat Violation.

Proper cooling time and temperature

Violation of Code: [511-6-1.04(6)(d)] Observed fried chicken in the cooler held at 80F, chef explained that he cooked the food 9am and the chicken was temped at 11:30am. The chicken was placed into a WIC to get the temp further down but it failed to reach the temp of 41F or below when it was re-temped at 12:30pm. COS: Food was discarded. Violation Code Reference 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Corrected On-Site. New Violation.

Food properly labeled; original container

Violation of Code: [511-6-1.04(4)(d)] Observed squeeze bottles in the main kitchen and white bins storing seasonings in the prep area without any labeling on them. COS: PIC placed labels on the food items Corrected On-Site. Repeat Violation.

Approved thawing methods used

Violation of Code: [511-6-1.04(6)(c)] Observed bags of soup or curry sauce thawing in a bucket on the floor of the main kitchen. COS: Chef removed the bagged food and placed into a metal pan in the RIC . Violation Code Reference 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

Nonfood-contact surfaces clean

Violation of Code: [511-6-1.05(7)(d)] Observed a rolling black cart stored in the RIC with food on it that was heavily covered with food debris on the top and bottle shelving of the cart. CA: Violation Code Reference 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 10/01/2026