ROYAL SPICE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a small container of butter chicken (56F), fried cauliflower (54f) and fried onion (51F) being cooled on a rack in ambient temperatures. According to PIC, these TCS foods were prepared and placed on a rack at 11am so only an hours has passed. CA: 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: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily placed the foods in a walk in cooler and reach in cooler to be properly cooled.

Personal cleanliness — Inspector Note: Upon arrival, observed an employee not wearing a beard restrain. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee voluntarily left the kitchen because they run out of beard restrains. PIC ordered more beard restrains.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes and a few pans stored in produce sink as well as vegetable sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Dishes and pans were removed and both sinks were sanitizer.