Kakatiya Indian Kitchen

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food stored on the floor of the WIC and WIF. (CA) Advised the PIC that food must be stored at least 6 inches above the floor. At least 6 inches (15 cm) above the floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current inspection report was not posted. (CA) Advised the PIC to post the current inspection report. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor, walls, and ceiling in need of repair and cleaning. (CA) Advised the PIC to clean and repair the facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored in a PTC in the kitchen 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several containers of food stored on the floor on the WIC and WIF. (CA) Advised the PIC that food must be stored at least 6 inches above the floor. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors, walls and ceilings in need of cleaning and repair. (CA) Advised the PIC that the facility needs cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

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