Raja Foods

1. Soup container in the walk-in cooler was uncovered., , 2. The food insert on the hot holding unit were uncovered., , The food items were promptly covered., , Ensure food are covered and protected from contamination at all times., , 3. Frozen lentil soup in a Ziplock bag was stored directly on top of frozen uncooked raw chickens in Ziploc bags on the counter., , The lentil soup was stored in a separate container and both lentil soup and uncooked raw chicken were stored in the walk-in cooler to thaw., , Store cooked food separately from uncooked raw food.

1. Frozen lentil soup in a Ziplock bag was stored directly on frozen uncooked raw chickens in Ziploc bags. on the counter to thaw at -1° C. , , The lentil soup was stored in a separate container and both lentil soup and uncooked raw chicken were stored in the walk-in cooler to thaw., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , Ensure uncooked raw food is stored separate from cooked ready to eat food., , 2. Food items on the hot holding unit measured below 60°C:, Samolina soup 55°C; potato curry 55°C; and chicken pea 56°C., , The hot holding unit was adjusted and measured 61°C

A garbage bin obstructed the handwashing sink opposite the dough area at the back preparation area., , The garbage bin was removed., , Ensure handwashing sinks are accessible at all times to allow convenient access for food handlers to wash their hands.

1. Used serving utensils were stored on the handle of the stove grill., , The serving utensils were promptly washed., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , The operator indicated to store serving utensils in hot water on the stove at 60°C or above., , 2. Staff bags and personal belongings were stored on top of the chest freezer in the storage room located in the dining area, , Store staff bags and personal belongings in a separate area.

Paper towels were stored on the counters in the kitchen area., , 2. A paper towel was stored on a slab at the handwashing sink in the front service area., , Store paper towels in a suitable paper towel dispensers.

1. The baseboards along the walls in the kitchen was in disrepair resulting in black mold noted on the walls., , Fix the baseboards., , 2. Two washrooms were backing up and the toilet was draining slowly after flushing., , The operator noted to get it fixed later in the day.

Repeat violation:, 1. Grease deposit and other residues buildup were noted on the ventilation canopy filters., 2. Deep grooves were noted on the preparation cooler cutting boards., 3. Deep grooves were noted on the single white cutting board., , Previous violation:, 1. There was a buildup of grease on the hood vent filters and the underside of the hood vent., , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.

1. Black mold build-up was noted around the handwashing sink and along the wall joint caulking., , Clean the indicated area, remove the caulking and re-caulk the wall joint area., , 2. The storage room at the dining area was disorganized., , Organize the storage room., , 3. There is no cleaning schedule available., , Develop a cleaning schedule for the facility and include the areas of concern on the cleaning schedule.

**CORRECTED**, 1. Ice scoop stored on top of the ice machine. The scoop was placed on a plate during the inspection.

1. There was a buildup of grease on the hood vent filters and the underside of the hood vent., , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.