Sankranti Indian Kitchen Shivnc LLC

Food properly labeled; original container — Inspector Note: Observed several containers with spices without labels containing the common name on them. CA: PIC was advised Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food containers wet stacked in the main kitchen warewash area. CA: Advised PIC that food containers should be placed in a self-draining position that allows air drying after being cleaned.

Proper cold holding temperatures — Inspector Note: Observed basmati rice (61F) and white rice(49) in the WIC above 41F. COS: PIC discarded the rice. Time/Temperature Control for Safety Food, 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: During routine inspection facility failed to post their permit and display for the public viewing. Advised manager to ensure all documents are properly posted. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning and rice bends. I also inquired about the collection of used milked cartons and was informed by PIC that they reused them for transporting water. COS: Advised PIC single-service and single-use articles may not be reused. All items in question were discarded.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection I observed the can opener saturated with black grime build up and a yellow sticky substance on the blade as well as the holder. COS: PIC removed the can opener for cleaning and sanitizing

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting boards with built up debris in the main kitchen. CA: Advised PIC to discard of cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cooking time and temperatures — Inspector Note: Observed that PIC and cooking employee confirmed that they have a non continues cooking process for chicken. COS - advised PIC to first seek approval for this non continues cook process before continue on. PIC confirmed they will seek approval. Submit to the Health Authority for review and approval a written. management plan that contains a Standard Operating Procedure (SOP) and supporting documents that adequately provides: managerial oversight of contractual employees activities, control of risk factors for foodborne illness, handwashing policies, employee health policies, the prevention of any potential cross-contamination of equipment and food resulting from multiuse of food service equipment and utensils, and the ability for the Health Authority to conduct trace back in the event of a foodborne illness involving the establishment

Proper cold holding temperatures — Inspector Note: Observed several ready to eat foods out of temp on the front line. COS: PIC discarded the out of temp food on his own and was advised to use ice bath for proper cooling.

Proper date marking and disposition — Inspector Note: Observed ready to eat food stored without proper date marking label. refrigerated, 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. COS: PIC managed to place required date marking label on food.