Little India

Inspector notes: Observed two large deep plastic containers of cooked potato with an internal temperature of 86*F. PIC stated that the potato had been cooling for less than an hour and a half prior to inspection. Informed PIC that TCS foods must be cooled in shallow containers less than 4 inches deep. Discussed that metal containers conduct better heat transfer than thick plastic. PIC separated the potato into shallower containers and placed them in the freezer to rapidly cool down to 41*F a time of inspection. Provided cooling methods and guide in English and Spanish via email. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed a pot of lassi cooling in the reach in refrigerator with the lid on. Informed PIC that the lid needs to remain off the pot to allow for rapid cooling of the product. PIC removed the lid at time of inspection. Suggested ice wands to PIC to help facilitate cooling in the larger pots of TCS product that they cool. 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. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: Observed single-use plastic flatware sitting in grated metal holders on the tables for use. The utensils are not covered in a protective plastic wrap. Informed PIC that the utensils cannot be left out on the tables due to the chance of contamination occurring from the consumer and passing the contamination to the next consumer. PIC removed the utensils from the tables at time of inspection. PIC agreed to hand out the utensils when the customer orders