MINT LEAF INDIAN CUISINE

Wiping cloths: properly used and stored — Inspector Note: Observed both buckets in the kitchen area with a sanitizer concentration below 50 ppm. C/A . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS Owner changed The sanitizer and it was tested at 50ppm

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed metal pans stacked wet on the rack next to the three compartment sink. Observed plastic bowl on the rack across from the dishwasher that were stacked wet. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry COS Facility has 72 hours to correct the violation

Proper cold holding temperatures — Inspector Note: Observed one container of heavy whipping cream stored at the bottom of the prep top in the kitchen area that was holding above 41*F Observed a container with yogurt and boiled eggs in the RIC in the server area that were holding above 41*F Observed cut lettuce, cut honeydew melon, rice pudding and yogurt at the serf serve buffet that were holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Eggs and yogurt in the RIC were discarded, ALL the rest of the food was placed on ice to cool below 41*F