Sardarji Tiffin and Sweets

1) No prepared sanitizer was observed., - The operator prepared quats sanitizer during the inspection and it was measured at 200 ppm., 2) Dirty cleaning cloths were observed on food prep counters. , - The operator removed the dirty cloths and put them into laundry.

**Repeat violation**, 1) No temperature log is being maintained. , - Please ensure to maintain a temperature log for all your coolers, freezers, cooling procedures and hot holding units. A food safety checklist template is sent via email., , 2) A sanitizer concentration log was present, but the sanitizer concentration was not being recorded. , - Ensure that the sanitizer concentration is checked each time a new sanitizer is made and every 2 hours thereafter

**Repeat violation**, 1) Saag (mixture of spinach leaves and mustard leaves) was left to cool down on a prep table in large batch and was mesaured at 43 degrees C surface temperature and 47.3 degrees internal temperature. , 2) Daal (lentil soup) was left out to cool down in a large batch on the prep table and was measured at 53.7 degrees internal temperature. , , Update from August 21,2025, , 1) Chana masala left to cool on the counter was measured at an internal temperature of 50 degrees C. Operator said it was cooked 2.5 hours ago. , , - The operator was educated on proper cooling methods of either batching it out in smaller portions for faster cooling, or using an ice bath or use an ice paddle. Ensure to cool food from 60 to 20C within 2 hour and from 20 to 4C within 4 hours.

1) High risk foods were observed at room temperature. Potatoes and paneer filling - 22.3 degrees C, potatoes filling - 22.8 degrees C and diced onions - 21 degrees C. The operator discarded this food., , -The operator was asked to keep the high-risk foods at or below 4 degrees C OR at or above 60 degrees C. The operator said he was thinking about getting a prep table. So, the operator was asked to take out only the amount that can be cooked immediately in the meantime., , 2) Cut potatoes were left at room temperature for next day's cooking and measured at 24.8 degrees C. The operator said it was prepped half an hour before the inspection, - The operator was educated to store the food immediately at or below 4 degrees C after prepping. The operator put it in the refrigerator during the inspection.

Sanitizer solution in the sanitizer compartment of 3-compartment dishwashing sink was measured at 0 ppm. Food debris was observed in the sanitizing compartment., The level of the sanitizer solution in the 3-compartment sink was inadequate to fully submerge the food equipment for sanitizing. , , - The sanitizer compartment was cleaned, and a new sanitizer solution was made and measured at 200 ppm. The level of sanitizer solution was brought to an adequate level to fully submerge the food equipment for sanitizing.

Personal items (blanket, cellphones, car keys) stored with food. , - Ensure to have a designate separate storage for personal items.

**Repeat violation**, An open pipe was observed in the washroom. , - The operator was asked to close the pipe such that pest entry is prevented., , Update from August 21,2025, , The open pipe in the washroom was closed off with paper towels., -Either close it off with steel wool or have a pipe cover.

There was ice build-up in the chest freezers., - Ensure to clean the ice so that the freezer walls are smooth, and easily cleanable.

**Repeat violation**, 1) The utensil storage cabinet under the roti station has dough dust accumulated. , 2) The storage unit on the prep table with single use service items had unfinished edges., , Update from August 21,2025 , 3) The vent hood had accumulated grease. , 4) Cardboard was being used as liner in sauce storage wire rack in the refrigerator. , 5) There was dust accumulation on the kitchen ceiling. , 6) The stainless-steel partition between the takeout supplies and saran wrap was dirty with debris., , - The operator was asked to clean the drawer at regular intervals. , - The operator was asked to clean the vent hood at regular intervals., - Please ensure to finish the storage unit such that raw wood is not exposed, and it is smooth, easily cleanable and non-absorbent to moisture., -Ensure to clean the partition at regular intervals.