ZYKA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Upon arrival observed multiple batches of Dhal being cooled in large portions in Blast Chiller in kitchen. Said food was observed not rapidly cooling as method used does not facilitate a rapid heat transfer from the surface of the food. Person in charge was advised to break said food item into smaller portions and to implement a cooling log to ensure adequate cooling is achieved.

Contamination prevented during food preparation, storage, display — Inspector Note: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Observed multiple food items stored in direct contact with " Thank you" shopping bags in walk in freezer in rear food storage area. Person in Charge was advised to store food items in food grade bags to prevent an possible cross contamination.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of food residue on rusted, chipped floor in meat and dairy walk in cooler in kitchen. Person In charge was advised to have said floor repaired and send invoice to inspector vai email by 3/31/2026.

Adequate ventilation and lighting; designated areas used — Inspector Note: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possession. Observed food workers personal care item stored with food through out the establishment. COS: PIC had food workers remove personal items and store in the designated area.

Hands clean and properly washed — Inspector Note: When to Wash. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. After engaging in other activities that contaminate the hands. Observed food workers returning from outside of establishment and proceeded to prepare food without first removing gloves, washing hands and donning new gloves. COS: Food workers removed gloves, washed hands and donned new gloves.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed buildup of pinkish brown mold like substance in the interior of ice machine. COS: Person in Charge (PIC) had food worker discard ice and wash, rinse and sanitize the interior of the ice machine. PIC was also advised to create cleaning schedule to avoid accumulation.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food,(TCS) 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. Observed multiple cooked TCS food items (See asterisk *** in temp log) cold held at greater than 41 degrees Fahrenheit in both 2 door reach in cooler and walk in cooler. All food items were held for more than 24 hours as per labels and PIC statement. COS: Food items were discarded by food workers( 28 trays of assorted curried chicken, goat, mutton and vegetables and 100 containers of assorted curried chicken and beef, 2 trays of assorted biryani).