Green Chili

Dirty cleaning cloths used to wipe counters

Spray bottle was not labeled

No thermometer available at the time of inspection

Paper towel dispenser was not working

Paint peeling on wall ledge at the end of the cook line

Food caked on to rolling pin.

Deep grooves observed on cutting boards

1. Debris accumulation in hard-to-reach areas (in between and under large cooking equipment), , 2. Food debris on ledge at the far end of the cook line, , 3. Cleaning required inside mop closet, , 4. Accumulation of debris on shelving units

1 Used/wet cleaning cloths were kept on the food preparation counter., 2) There was no sanitizer bucket available., 3) The chemical spray bottle did not detect any sanitizer on the test strip., , Fresh quat sanitizer solution was prepared and measured 200 ppm and new cleaning cloths were kept therein., The solution in the chemical spray bottle was discarded and fresh quat sanitizer solution at 200 ppm was dispensed into the bottle.

1) Food handlers wore aprons that were dirty and accumulated with food debris., The food handlers promptly changed their aprons., Ensure food handlers wear clean clothing., , 2) Food handlers did not wash their hands before handling food after receiving calls and touching their phones., Food handlers were instructed to wash their hands.

Food items were brought out in large quantities with no food handler handling the food. It was noted that food handlers were doing multiple tasks., Foods items were returned in the walk-in cooler., , Ensure food items are brought out of the walk-in cooler only when they are ready to be used/prepared.

1) Uncooked raw chicken was kept in a sieve in the 3-compartment sink to thaw with a surface temperature of 7°C., The chicken was stored in the walk-in cooler., , 2)The paneer pakora bather was stored on the top of the preparation refrigeration cooler with a surface temperature of 18°C., The food was discarded.

There was no probe thermometer to measure the internal temperature of the tandoori chicken.

1) Staff could not demonstrate how to use a 3-compartment dishwashing method., Staff was educated on how to use a 3-compartment sink to wash, rinse and , sanitize dishes., 2) The drain plugs at the store is not capable of stopping the water in the sink from draining., Obtain new drain plugs

There was no chlorine test strip measure the sanitizer concentration for the 3-compartment sink sanitizer solution., , Obtain chlorine test strip.

Food handlers demonstrated lack of food safety knowledge. , Food handler indicated that the tandoori chicken is usually cooked at 35°C.

1) The walk-in freezer light was not working properly., Fix the light., 2) The handwashing sink hot water faucet was not dispenser hot water. It was noted that the hot water faucet was dripping and was turned off as a result., 3) The middle hot water faucet at the 3-compartment sink was not operational and was not dispensing hot water , , 2 to 3: Fix the hot water faucet.

1) Flour buildup was noted on the flour mixer., 2) The bulk food lids were accumulated with food debris., 3) The handle of the scoop was in direct contact with the food., 4) Deep grooves were noted on the preparation refrigeration counter cutting board., 5) The spicy cart was dirty and had food debris build up., 6) The top of the gas stove burner was lined with foil with splatter of food spills and debris.

Serving spoons and utensils were submerged in stagnant water with a surface temperature of 29.8°C., The serving utensils were washed, rinsed and sanitized in the 3-compartment sink and stored in a fresh sanitizer solution that measured 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

1) The floor of the kitchen was dirty., 2) The ceiling and wires hung on the railing and walls of the kitchen had dust buildup., 3) Underneath the counters, ventilation canopy and hard-to-reach areas in the kitchen was dirty., , Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.