Chutney Express

Food properly labeled; original container — Inspector Note: Observed multiple bins in the dry storage area as well as the reach-in coolers with no label of the spice or food. Advised PIC to create food labels for all the spices and bins to properly identify the food. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Did not see permit posted in facility. Advised PIC to post most recent, paid food service permit for facility. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quat test strips in main kitchen, only chlorine test strips were available. Advised PIC to order quat test strips. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee handwashing sink at the front food service being used as a dump sink. Advised PIC to only use designated handwashing sinks for employee handwashing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food stored covered — Inspector Note: Observed multiple container and bags of TCS foods being stored without a proper lid/cover. PIC covered the food with a proper lid or plastic wrap. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 date marking and disposition — Inspector Note: Observed no date marking on TCS foods in the reach-in cooler. Advised PIC to make a label on the date of preparation for all TCS foods. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Food properly labeled; original container — Inspector Note: Observed that the bins in the dry storage area were still not labeled. PIC had all the dry goods and spices labeled.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed potatoes, ginger and lentils on the floor throughout the kitchen. PIC moved the food off of the floor.

Food stored covered — Inspector Note: Observed an opened bag and an uncovered container of sauce in the reach in freezer. PIC covered the food.

Food properly labeled; original container — Inspector Note: Observed no labels for dry ingredient is the shipping container used as a dry storage area. PIC will ensure that dry ingredients are labeled.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed soaking rice, a rice cooker and a blender on the floor of the kitchen. EHS also observed several bags of rice and sugar and vegetables on the floor of the dry storage area. PIC will ensure that all food is stored off of the ground.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quats test strips in the kitchen only chlorine. PIC will acquire quats and chlorine test strips.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand sinks in the facility again. EHS asked an employee to stock the sinks.

Proper hot holding temperatures — Inspector Note: Observed a food hit holding below the recommended temperature. See temp log for reading. PIC had the food reheated to 165 F before putting out.

Proper date marking and disposition — Inspector Note: Observed no date marking on ready to eat food through out the kitchen. PIC will ensure that all ready to eat food is date marked the day of preparation.