Sweetmagic

Inspector notes: Observed basen flour stored in a container that was previously a laundry detergent container. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. PIC discarded the container as well as the basen flour

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

Inspector notes: Observed the walk in freezer door have ice build up on the door and on the piping by the condenser. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed floor drain backing up with water when handwash sink was being used. Also observed by the back handwashing sink, the prep sink not connected to outlet plumbing. Observed saran wrap blocking the drain in the sanitizer basin of the 3 compartment sink. All plumbing must be maintained in good repair at all times. PIC was able to remove all blockage by the hand-washing sink floor drain. PIC was able to call a plumber out to cap the prep sink since it does not get used. PIC stated that he will removed the saran wrap blocking the drain and repair so water can accumulate in basin without usage of the saran wrap

Inspector notes: Observed raw shell eggs stored on the top part of the walk in fridge over tikka sauce. 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 soiled knifes and metal tongs wedged in-between equipment on the line. 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. PIC took all soiled utensils and placed them in the 3 compartment sink to be washed, rinsed, and sanitized

Inspector notes: Observed the walk in freezer door have ice build up and condensation preventing the door from being able to close and latch property. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. PIC was able to remove the ice making the door close fully

Inspector notes: Observed packaged Indian cuisine food items in clear plastic wrapping with no labels on them. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed large sealed boxes of food stored on the floor in the freezer and yogurt containers in the cooler on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC stated that he will order raised storage for the freezer and cooler

Inspector notes: Observed in walk-in cold holding unit container of chicken at 68*F; per PIC, chicken had been placed in walk-in 2 hours prior. According to PIC, chicken is par-cooked, cooled and then re-fried prior to serving. Discussed with PIC that non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Reviewed requirements of written procedures; PIC was given handout. Please have written procedures for non-continuous cooking prior to re-inspection

Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation