The Samosa House & Tiffin / Gio Party Hall

Dirty cleaning cloths were stored on the counter., , Keep cleaning cloths immersed in a sanitizer between uses.

The sink drain board on the clean side of the dishwasher was filthy with food debris and it was being used to store dirty equipment. , , Maintain a one-way flow from dirty to clean.

1) Perishable sweets such as carrot halwa, soft barfi, milk cake and khoa pinni had been stored at room temperature for over 2 hours., , These sweets were discarded. Store perishable foods out of the temperature danger zone (4 to 60C)., , 2) Lentil pastries were stored without temperature control. The internal food temperature measured 15.2C., , Lentil pastries were discarded., , 3) Coconut sauce and chopped vegetables measured 8.9C and 13C in the double cooler with sliding doors., , Chopping vegetables were discarded. Store perishable foods at 4C or less under refrigeration.

Food handlers in the dishwashing area and the back of the kitchen did not convenient access to handwashing facilities., , Install a plumbed hand sink with handwashing supplies in suitable dispensers by the dishwashing area and the back food preparation area.

1) Some sweets on display were not fully covered by saran wrap., , Protect open food on display from customer contamination., , 2) There was an opened can of mango pulp under refrigeration., , Transfer food from opened cans into food grade containers., , 3) Some foods were found uncovered in the walk-in cooler., , Cover foods properly during storage., , 4) Containers of food were stored on the floor of the walk-in cooler., , Store foods at least 6 inches off the floor., , 5) A dirty apron was stored on food equipment. Clothing was hung above a stack of baking sheets., , Designate an area away from food handling or food storage for storage of personal items.

1) Some ceiling tiles were missing above the coolers. , , 2) The dishwashing area had the T bar ceiling installed without tiles., , Install light colored ceiling tiles that are smooth and washable., , 3) There was inadequate shelving for storage of clean equipment. Pots, baking sheets, containers, and frying pans were stored on the kitchen floor., , Provide adequate shelving and store equipment off the floor.

A knife was found flat on processed potatoes in the walk-in cooler., , Keep handles away from food.

The kitchen was disorganized with debris buildup on equipment such as cold holding units and the dishwasher., , Organize the kitchen and conduct thorough cleaning.