AROMA INDIAN KITCHEN

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no current inspection report. The one posted on the wall was dated from 2023. C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Facility has 72 hours to correct the violation

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing signage reminding employees they must wash their hands, nor a handwashing procedure for the handsink in the main kitchen nor the handsink outside the restroom area C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: EHS gave the manager a written handwashing procedure

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing sink in the main kitchen and the handsink outside the bathroom area without paper towels beside it. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf COS: Manager replaced the paper towels

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a written /procedure to clean up fecal and vomit matter. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS EHS gave a copy of the fecal and vomit procedure in English and Spanish

Proper cold holding temperatures — Inspector Note: Observed numerous foods (see table below*) stored at the prep top unit in the main kitchen and the RIC outside the main kitchen area 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: All food was discarded

Proper cooling time and temperature — Inspector Note: Observed ground goat meat that was placed on the counter in the main kitchen to cool off. At 1:54pm the temperature of the food was 82*F and at 2:46pm the temperature was 79*f. The cooling rate was not adequate for the food to reach 70*F in the first two hours. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Meat was placed in the freezer to rapidly cool to 70*F

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed facility is using special process to prepare yogurt made in house. Operator stated milk is heated yogurt starter id added, then cooled at room temperature, without time temperature control, overnight to allow for fermentation. The next day, the yogurt sauce is cooled inside of the cooler. In addition, operator is using special process to prepare tomato sauce that the operator stated the whole tomatoes are boiled than put into the blender to liquify then cool the sauce overnight. Only in the morning the heavy whipping cream added to product and placed into the fridge. The tomato sauce is being cooled on the counter without time temperature control. Tomato sauce in RIC main kitchen 86*F, tomato sauce in RIC off side main kitchen 81*F, tomato sauce bottom prep top 62*F C/A A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: Pf. Preparing food by another method that is determined by the Health Authority to require a variance. COS Both the yogurt and tomato sauce were discarded