Manam Indian Kitchen LLC dba Nalan Indian Cuisine

Approved thawing methods used — Inspector Note: Observed Raw meat thawing in a sink of water that was not at the proper temp and was not under running water. (CA) Advised the PIC that raw meats must be thawed in a seperate sink from produce and must be done in water below 70F and under running water. time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored in a PTC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at or below 41F. 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 eating, tasting, drinking, or tobacco use — Inspector Note: drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of Observed employee drinks on the RIC’s. (CA) Advised the PIC that employees are only allowed to eat and drink in designated areas. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored in a Prep-top cooler and WIC 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 eating, tasting, drinking, or tobacco use — Inspector Note: Observed employees eating and drinking in the kitchen at the food prep line. (CA) Advised the PIC that employees are only allowed to eat and drink in designated areas. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored in RIC’s and WIC 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

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical bottles in the kitchen and on the front line without any labeling. (CA) Advised the PIC that the bottles shall be clearly labeled with the common name of the material in the bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf