AACHI's Indian Restaurant and Bakery

Contamination prevented during food preparation, storage, display — Inspector Note: Observed liquid food bins stored on the floor of the main kitchen. CA: Advised the PIC that: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Food bins were moved onto metal racks in the main kitchen.

In-use utensils: properly stored — Inspector Note: Observed tupperware being stored in multiple flour bins and bins of other seasonings and powders in the main kitchen. Observed griddle scraper being stored in a gap between prep top coolers. COS: PIC removed all scoops from bins and placed griddle scraper on a clean surface. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Food stored covered — Inspector Note: Observed several foods stored in RICs and WIC without covers. CA: Advised the PIC that foods stored in the coolers must be covered. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper cold holding temperatures — Inspector Note: Observed several TCS foods stored in RIC’s with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Proper date marking and disposition — Inspector Note: Observed several TCS foods stored in the RIC’s without date marking. (CA) Advised the PIC that TCS foods must be date marked when stored for more than 24 Hours. ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several containers stacked while still wet. (CA) Advised the PIC that the containers neeeded to air dry before stacking. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Nonfood-contact surfaces clean — Inspector Note: Observed the gaskets and surfaces of several pieces of equipment in the kitchen that needed cleaning. (CA) Advised the PIC that the equipment needed to be cleaned more frequently. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food stored covered — Inspector Note: Observed several foods stored in RIC’s and WIC without being covered. (CA) Advised the PIC that foods stored in the coolers must be covered. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting boards in the kitchen with heavy marking and staining. (CA) Advised the PIC to replace the cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper date marking and disposition — Inspector Note: Observed several TCS foods stored in the RIC’s and WIC without date marking. (CA) Advised the PIC that the TCS foods must be date marked. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;