Chutneys Indian Express

Inspector notes: Observed cook scratch face with gloved hands and then go back to prepping food without washing hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed drainage pipes to the 3-compartment sink going directly into the floor drain at time of inspection. Discussed with PIC about raising drainpipes at 3-compartment sink so that there is a 1" air gap between the flood rim of the floor drain at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed several large containers of cooked rice with internal temperatures between 45*F-51*F in walk-in refrigerator. Person in charge (PIC) stated rice was cooked the night prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed with PIC using shallow uncovered pans, loosing placing food into pans, and placing ice around containers to facilitate proper cooling

Inspector notes: Observed deep 15-20 quart bucket of sauce containing cooked tomatoes with an internal temperature between 47*F-55*F in walk-in refrigerator. Per person in charge (PIC), sauce was prepped and placed in walk-in refrigerator approximately 3 hours prior. PIC transferred curry to shallow pans to rapidly cool to 41*F at time of inspection. Also observed cooked chicken on a sheet pan on back prep table cooling at 97*F-120*F. Per PIC, chicken had been removed from cooking equipment and placed on sheet pan an hour prior. PIC placed sheet pan of cooked chicken in walk-in refrigerator at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed with PIC not leaving TCS items on prep tables for extended periods of time once removed from cooking equipment. Also discussed monitoring temperatures of TCS items to ensure proper cooling

Inspector notes: Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed open bucket of uncooked rice and packaged raw chicken stored in a bucket located on floor directly underneath main handsink in kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC sanitized bottom of buckets with a wiping cloth and placed buckets on top of prep table at time of inspection

Inspector notes: Observed the establishment storing food in old retail containers that previously held garlic/yogurt in them. The PIC was informed these containers are not meant to be washed, rinsed, and sanitized multiple times and thus may not be adequately cleaned between uses. Discussed replacing these containers with NSF or NSF equivalent storage container meant to be reused. Owner has slowly started phasing containers out and is in the process of purchasing NSF approved containers

Inspector notes: Observed employee crack raw in-shell eggs, discard soiled gloves, drop clean gloves on floor, throw away clean gloves, and grab other clean gloves without washing hands in between. Observed employee wash/rinse soiled dishes, then remove sanitized dishes to air dry without washing hands in between. Dishes were re-sanitized at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed the establishment storing food in old retail containers that previously held garlic/yogurt in them. The PIC was informed these containers are not meant to be washed, rinsed, and sanitized multiple times and thus may not be adequately cleaned between uses. Discussed replacing these containers with NSF or NSF equivalent storage container meant to be reused

Inspector notes: Observed discharge pipe for prep sink leak near floor drain, resulting in slight standing water around drain. All plumbing must be maintained in good repair at all times