Chennai Spices

1. Sanitizer bucket in the kitchen area measured 10 ppm with a chlorine test strip., , 2. Sanitizer bucket underneath the handwashing sink measured 50 ppm with a chlorine test strip., , Fresh sanitizer was prepared and measured 100 ppm.

Onion masala was stored in the pot sitting next to the back exit door using the cold air from the outside to cool the food., , The onion masala was served into a shallow container and stored in an ice bath so it could be rapidly cooled., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, i. Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller), ii. stir liquid foods such as gravy often, using a clean and sanitized utensil, iii. use water or ice water baths, iv. add ice as an ingredient, v. check temperature with a probe thermometer

The prep cooler at the front service area measured 6.2°C and the bottom layer and 7.2°C at the top layer. The thermometer in the cooler measured 45°F., , Fix the cooler to measure 4°C(40°F) or less at all times.

Food handlers demonstrated lack of knowledge in food safety., , Link to the Alberta Food Safety Basics Interactive Course was provided to the owner.

1. Missing baseboards were noted by the base of the floor beneath the slab used to pass food items between the back kitchen and front service area, 2. There was a hole on the wall in the washroom., 3. Acoustic ceiling tiles were installed in the food handling areas in the kitchen., 4. Water markings were noted on the kitchen ceiling., 5. Baseboards adjacent the walk-in cooler was not properly secured., 6. Foil paper was used to line the underneath the preparation table. (Corrected during inspection), 7. Absorbent materials were used to line the shelves used to store the microwaves resulting in food debris underneath the microwave. (Corrected during inspection)

Food debris were noted in the following areas in the kitchen:, 1. Grease buildup and food splatters were noted on the walls at the ventilation canopy area., 2. Black mold was noted along the wall joint caulking at the 2-compartment sink. , 3. Food splashes were noted on the wall at the ventilation canopy., 4. Food splashes were noted on the light covers in the kitchen area., 5. Grease buildup was noted on the ventilation canopy filter., 6. The curtain between the hallway and the kitchen was dirty., , 1 to 6): Thoroughly deep clean the indicated areas.