Royal Tadka

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: During inspection PIC failed to provide test strips for 3 comp sink. PIC advised to order new testing strips ASAP. (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

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand wash sink was blocked as an employee was preparing food at the hand sink area. PIC removed everything and made it accessible. Advised to keep hand sink accessible to employees at all times.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed there was no hand soap and hand drying facility in all the hand sinks. PIC stocked all the hand sinks with soap and hand towels. a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Proper cold holding temperatures — Inspector Note: Observed various TCS foods stored above items stored above 41F on the prep table and inside the cooler and in the self serv buffet area.PIC discarded the food and was advised to keep TCS foods below 41F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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