India Restaurant And Sweet House

1.The concentration of the chlorine sanitizer solution in the kitchen exceeded 1000 ppm., , - Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm., , - Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips., , 2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.

Food items stored in the prep cooler in the cooking area were measured between 10.9 and 13.8 degrees Celsius. Ambient air temperature was measured at 12.1 degrees Celsius., , - Service the cooler. Do not store any high-risk foods in this cooler until it can maintain a temperature of 4 degrees Celsius or less consistently., All perishable foods under refrigeration must be stored at a temperature of 4C or less.

1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination., , - Store all food products with tight‑fitting lids., , 2. Food items were observed stored on the floor in the walk‑in cooler., , - Remove all food items from the floor., , Ensure to store at least 6 inches off the floor to prevent potential contamination.

The backdoor was fully open at the time of inspection., , - Operator instructed to close the door., , Ensure the door is shut at all times to prevent the entry of pests into the facility.

1. The gas stove was placed outside the range of the exhaust ventilation hood. There was an accumulation of grease on the ceiling and walls in the cooking area., , Place cooking equipment under the ventilation hood and clean contaminated surfaces., , 2. Accumulation of grease observed in the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times., , 3. The cover of the ceiling light beside the exhaust hood was observed to have shattered., , Replace the cover.

Food equipment such as cooking pots, walk-in cooler door, commercial mixer in the kitchen were observed with build-up of food debris and/or grime., , - Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.

Clean the dust from the fan covers in the walk-in cooler

1. Accumulation of dust observed on the air vents, ceiling light covers and ceiling tiles in the kitchen., , 2. Accumulation of food debris, dirt and/or grime were observed throughout the facility., , - Thoroughly clean the floors and other indicated areas, including hard-to-reach areas. Ensure to maintain in a clean and sanitary condition at all times.