INDIA TODAY

Violations (15)

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the chemical dish machine sanitizing at 0 ppm during a cycle. Corrective Actions: Must not use dish machine until dish machine can sanitize at 50-100ppm. Must set up 3-compartment sink to properly sanitize dishes until dish-machine is working properly.

• 22

  Proper cold holding temperatures

  Observed regular cheesecake at 49F and biscoff cheesecake at 48F in the cheesecake display case located to the right of the registers. Corrective Actions: Must cold hold at 41F or below. Employee discarded cheesecakes at the time of inspection.

• 23

  Proper date marking and disposition

  Observed multiple food items stored throughout prep coolers and in the walk in cooler without any date markings. Corrective Actions: Must date mark all food items that are kept for longer than 24 hours.

• 28

  Toxic substances properly identified, stored, used

  Observed multiple spray bottles with a blue solution stored around the bakery area without labels.Corrective Actions: Must label all chemical bottles.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed an ambient air temperature of 48F in the cheesecake display case located to the right of the registers. Corrective Actions: Must service cooler so it can maintain product temperature of 41F of below. Must not use cooler to display cheesecakes until cooler is serviced and working properly.

• 37

  Food properly labeled; original container

  Observed multiple bulk containers not being consistently labeled throughout the kitchen. Corrective Actions: Must label all food items that are no longer in their original container.

• 39

  Contamination prevented during food preparation, storage and display

  Observed boxes stored on the floor in the walk in freezer used for meats. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 39

  Contamination prevented during food preparation, storage and display

  Observed frozen chicken being stored directly in grocery bags in the meat walk in freezer. Corrective Actions: Must use a food grade material to properly store food items in. Must remove frozen chicken from grocery bags.

• 39

  Contamination prevented during food preparation, storage and display

  Observed bulk items stored on the floor in the dry storage area. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 41

  Wiping cloths; properly used and stored

  Observed no sanitizer buckets set up at the time of inspection. Corrective Actions: Must have sanitizer buckets set up at all times.

• 43

  In-use utensils; properly stored

  Observed big spoons and large utensils stored in still water by the grills. Corrective Actions: Must properly store in use utensils.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed bowls used as scoops in bulk bins in the dry storage area. Corrective Actions: Must use a scoop with a handle.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemical test strips for the quaternary sanitizer solution. Corrective Actions: Must obtain proper chemical test strips.

• 49

  Non-food contact surfaces clean

  Observed built up food grime on the shelf racks located in the bakery area, cook line and dry storage space. Corrective Actions: Must clean build up grime. Must clean around equipment daily.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed both vent hoods with built up grease accumulation. Corrective Actions: Must clean vent hoods.