Tandoori Kabab Hut

Chlorine sanitizing solution in spray bottle was above 200ppm for the kitchen., Operator educated and solution diluted to 100ppm for the kitchen., , -Ensure chlorine sanitizing solution is maintained at 100-200ppm for food safety

There was dirt/food debris in high touch areas:, 1. Paper towel dispenser at the kitchen, 2. handle of the stand-up freezer, , -Clean the indicated areas

1. Scoops with handle were stored directly in contact with dry bulk food (salt/sugar). Operator removed scoops., , -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination, , 2. Food in bag (flour) was stored directly on floor at the kitchen. Operator placed food in shelve. , , -Ensure all food items are stored 6 inches off the ground to protect from possible contamination and to facilitate easy cleaning

There was gap underneath the back door beside the drying shelves., , -Seal the gap beneath door to prevent pest entrance

Food handling permit was not displayed at the facility. , , -Ensure valid permit is displayed in a conspicuous place

The following equipment for food preparation had dirt/ food debris at the kitchen:, 1. Dough pillow cover, 2. Jugs for oil and flour, , -Clean the equipment, -Ensure all equipment are cleaned daily to prevent food contamination from microbial growth.