Aroma India

Inspector notes: Observed raw chicken stored directly above raw shrimp and raw fish items in standing reach-in unit located beside stand-in freezer. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed knives stored-clean on magnetic strips with visible food debris at time of inspection. Cook was requested to have knives in question cleaned and sanitized at time of inspection. Cook proceeded to rinse knives under water and stored knives on cleaned wares area to be dried; without soap-wash and sanitization steps. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturer's specifications. Reviewed the importance of proper cleaning procedures for food contact surfaces. All knives in questions were properly washed, rinsed and sanitized at time of inspection

Inspector notes: Observed cooked beans, cottage cheese, cooked lamb and cooked veggies in standing reach-in unit with no datemarking. Cook stated cooked beans were made 2 days prior, cooked lamb was made the day prior, and cottage cheese was opened the day prior. Observed tomato sauce dated 10/26 in standing reach-in unit. Cook stated item had the wrong datemarking and tomato sauce was opened on 11/04. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION

Inspector notes: Observed two containers of butter (69-71'F) stored at room temperature above tabletop prep cooler unit in the kitchen. Cook stated establishment uses time as control for the butter items alongside all cooked items in prep cooler and sauces in ice bath by cookline. Observed no proper time stamps or documentation present. Establishment uses time as control for lunch special which runs from 11am-2pm for 3 hours; and all time-controlled items are discarded at end of special, per Cook. Staff could not provide time as control written procedure at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Re-inspection scheduled for 11/14/24

Inspector notes: Observed plate with no handles used as scooping equipment in chicken curry container located in reach-in unit located by freezer. Observed handle in contact with cooked vegetables in reach-in comparment of tabletop prep cooler. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection