Ajay's Kitchen

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed quaternary ammonium test strips, but using chlorine as a sanitizer. Must have test strips to test sanitizer being used.

Food separated and protected — Inspector Note: Observed raw shell eggs stored above ready to eat foods such as cheese, salad dressings. Must stored food raw foods below ready to eat foods. Manager moved eggs to bottom of cooler.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an expired food service permit displayed at establishment. Corrective action - PIC advised to obtain and display a valid food service permit. 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 failure to have proper sanitizer test strips on hand. Corrective action - PIC advised to purchase test strips for quaternary ammonium to test wiping cloth bucket solution and 3-compartment sanitizing sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed grease and food residue on shelving units and exteriors of kitchen equipment. Corrective action - PIC advised to perform detailed cleaning in main kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease accumulation and food splatter on ceiling vents near vent hood, and walls throughout the main kitchen. Corrective action - PIC advised to perform detailed cleaning of main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper date marking and disposition — Inspector Note: Observed several ready-to-eat TCS food items held in cold holding without proper date marking (cooked noodles, open bags of shredded cheese and bacon bits in reach-in coolers, sliced cheese and diced tomatoes in cooler drawers). Corrected on site- PIC had food employee to provide date labels to unlabeled food items. 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.

Toxic substances properly identified, stored, used — Inspector Note: Observed unlabeled chemical bottled stored at 3-compartment sink in main kitchen. Corrective action - PIC advised to label all chemicals removed from their original containers. 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.