Agni-Fine Indian Cuisine

1. ***Reoccurring violation - A bag of onions and flour was stored directly on the floor., , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Ensure all staff members are aware of this. The operator placed the bag of onions and flour on the shelf at the time of the inspection., , 2. Ladles were stored in stagnant water at room temperature. , , Utensils should be stored in the following manner to protect it from contamination: , - In iced cold water <4C , - in hot water >60C, - in a food grade sanitizer solution of either 100ppm of chlorine or 200ppm of quats, , The operator washed the ladles and made a bleach sanitizer solution at the time of the inspection., , 3. There were various open food products stored in the dishwashing area with soiled food equipment. , , Food must be protected at all times. Refrain from storing food in the dishwashing area as this increases the risk for contamination through splashes when performing manual dishwashing., , The operator removed the food from the dishwashing area at the time of the inspection.

1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. , , 2. None of the staff members could provide proof of food safety training. , , Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.

***Outstanding violation - noted on December 18, 2025***, , Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. , - Clean and sanitize the kitchen.