Curries

Inspector notes: At in use main warewashing machine and bar warewashing machne, no detectable chlorine sanitizer at dishware surfaces. Manager primed both machines and after machine was run again, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day or after periods of inactivity

Inspector notes: At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware and wash hands to continue with task. Several employees on cook line handled trash can, dirty dishware, then touched clothing, then donned gloves to work with food product for customer orders, without a proper handwash. Instructed all employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: On cook line, in prep table coolers, containers of cooked curries and cooked proteins without date marks. Per employees, curries and proteins were prepared >24 hours. Instructed employees to date mark containers of cooked curries and cooked proteins. 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)

Inspector notes: ***Second Consecutive Violation*** On cook line, in use dry wiping cloths stored on in use cutting boards. Instructed employee to provide quat sanitizer bucket to store in use wiping cloths in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations

Inspector notes: ***Second Consecutive Violation*** On cook line, container of in use utensils stored in water with a temperature of 85*F. Instructed employee to discard water, warewash utensils, then store utensils in clean container with no water or in container with hot water. In-use utensils are to 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 are to be stored above the surface of the food

Inspector notes: ***Third Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: No single use towels at the handwashing sink in the bar. Staff provided hand drying provision for handwash sink at time of inspection

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a damp wiping cloth on a work surface in the kitchen. Between uses, store damp wiping cloths in an approved sanitizer solution. PIC made a sanitizer bucket for the wiping cloth at time of inspection

Inspector notes: Observed several utensils stored in a container of water/81F. 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. Instructed PIC at time of inspection

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed worker handling baked chicken with his bare hands. Bare hand contact is not approved with ready-to-eat (RTE) food items. Reviewed with staff. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: No detectable chlorine was observed in the final rinse of the in-use kitchen dish machine. No chlorine observed in the final rinse of the mechanical dishwasher in the bar as well. Properly sanitize food contact surfaces after washing. Staff to use the three compartment sink until the mechanical dishwashers are operating correctly

Inspector notes: Observed walk-in cooler operating at 47F at time of inspection and not maintaining TCS food at or below 41F. Facility cold holds and carries out advanced procedures, like cooling, for large quantities of TCS food. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed ice scoop handles in contact with consumable ice in the bar and the server area. 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. Inspector removed the handles from the ice at time of inspection and reviewed procedures with PIC