Chennai Spices

Dry food items on the storage shelf showed signs of damage consistent with mouse activity and chewing. , , Discard all food and single use food containers that are contaminated or could be potentially contaminated by mouse activity or excrement.

The walk-in cooler had food products and an ambient air temperature that measured 8C. , , Please repair/service the walk-in cooler such that it is able to operate at a temperature of 4C or below.

The chlorine-based mechanical dishwasher was tested multiple times and measured 0ppm chlorine sanitizer. , , Please repair the dishwasher such that it is sanitizing at 100ppm chlorine and is being tested at least once a day.

The front service area hand-washing sink was not equipped with single-use paper towels or liquid hand soap. , , Please ensure all hand-washing sinks are always stocked with single-use paper towels in a proper dispenser and liquid hand soap to facilitate proper hand washing.

1) There was evidence of a significant mouse infestation in the food establishment. An abundance of mouse droppings was observed throughout the food establishment, including but not limited to: on the top of the mechanical dishwasher, in food storage bins and directly on dry food products, on top of bulk bins, under and around the soft serve ice cream machine, on the interior window ledge that is located behind the front service area, directly on customer dishes, on food preparation surfaces, under the drying rack located next to the front service area hand washing sink, and on the floors throughout the entire facility. , , 2) A live mouse was observed running out of a food storage bin. Three dead mice were also observed inside tin cat traps located within the kitchen., , Safely clean up all the mouse excrement, clean and disinfect any affected areas, and work with the contracted pest control company to abate the infestation.

Food products stored in bags, boxes and containers were stored directly on the floor in the walk-in cooler and in the walk-in freezer., , Ensure all food is stored elevated off the floor by at least 6 inches to reduce the risk of cross-contamination and to allow for proper cleaning and pest monitoring.

1) Deli containers with no handles were being used as scoops for food products. , , Remove all deli containers used as scoops and replace them with handled scoops that are stored separately from food products in a sanitary manner. , , 2) The ice scoop was stored directly inside the ice machine with the handle in direct contact with the ice., , Remove the ice scoop from the ice machine and store the scoop separately in a sanitary manner.

The facility’s Food Handling Permit was not displayed in the facility., , Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.

Ceiling tiles in the dishwashing area were damaged and not properly secured., , Please repair/replace the ceiling tiles and ensure they are properly secured to the drop-down ceiling structure.

Food equipment and utensils were dirty and had a build-up of food debris, grime, grease, and dirt including but not limited to: cooking equipment along the cook line (the equipment itself along with the space between equipment), the interior and exterior of the microwaves, food storage containers and bulk bins, the deli containers that were used as bulk scoops, the spice cart, and the interior and exterior of the coolers., , Please deep clean and sanitize all equipment.

The storage room located off from the dishwashing area was disorganized and cluttered., , Please organize and declutter the storage room located off from the dishwashing area such that it is easy to clean and can be properly accessed for pest monitoring.

The general sanitation of the food establishment surfaces was poor. Dirt, food splatter, grease build-up, and grime were observed on the following areas including but not limited to: the walls throughout the facility (especially behind food preparation, cooking areas, and dishwashing areas), the floors throughout the kitchen, the dishwashing area, and the front service area, the space between cooking equipment along the cook line, and the ceilings along the cook line. , , Please deep clean the facility and implement a cleaning program.