Tender Coconut

1) A surface sanitizer was not prepared., , A 100 ppm chlorine sanitizer was prepared during the inspection. Prepare an approved sanitizer before handling food., , 2) Used cleaning cloths were stored on food preparation surfaces., , Cleaning cloths were placed in a sanitizer bucket. Keep cleaning cloths immersed in a sanitizer between uses.

The hand sink that was immediately adjacent to the two-compartment sink was missing a splashguard., , Install a washable splashguard with a minimum height of 12 inches at the hand sink. It is required when the hand sink is within 18 inches of food handling and/ or utensil washing.

Curry leaves were stored in a garbage bag in the walk-in cooler., , Garbage bags contain chemicals for odor control. Curry leaves were discarded.

Spray bottles that contained cleaners were not labeled to indicate their contents., , These spray bottles were labeled during the inspection.

1) Bags of raw meat were thawing in stagnant water in a sink. The internal temperature measured 9.1C., , These meats were processed during the inspection. Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) as part of cooking or 4) in a microwave., , 2) The following foods were stored without temperature control., - butter at 21.5C, - minced garlic 13C, - ginger garlic paste 10.3C, , 3) The following foods were stored above the fill lines of refrigerated top inserts., - previously frozen grated coconut at 13.6C, - fresh pieces of coconut at 9.7C., - sauteed onions at 9C, , 4) Coconut chutney made with yogurt measured 11.4C. The ice bath had melted., , Foods measured over 10C were discarded. , , Keep perishable foods away from the temperature danger zone (4 to 60C). , , Store perishable foods at 4C or less under refrigeration., , Replenish ice bath frequently. Ensure food and ice levels are equivalent., , 5) Rice was being soaked in water at room temperature. The internal temperature measured 24.7C. The soaking process began less than 2 hours ago. The normal practice was to soak for 4-5 hours at room temperature., , Rice was placed under refrigeration to continue the soaking process. Once water is introduced to dry foods, they become perishable and require temperature control.

Deep fried bananas, bell peppers and lentil patties were measured 39.6C under hot holding. These foods were only available between 3-5pm., , Store perishable foods at 60C or higher during hot holding.

1) There was a bowl in the hand sink located in the cook line. This hand sink also did not have paper towels., , The bowl was removed from the sink. Ensure that all hand sinks are accessible for use at all times. , , Paper towels were provided in a dispenser., , 2) Water measured at a maximum temperature of 17C at an automatic hand sink in the women's washroom., , The temperature setting was adjusted and warm running water was available.

There was no hand soap by the bar hand sink. A roll of paper towels was stored on the counter., , Provide handwashing supplies in suitable dispensers by the bar hand sink.

1) Non-food grade containers (orange buckets) were being used for food storage., , Replace with food grade containers., , 2) Food was stored in an opened can under refrigeration., , Transfer food from the opened can to a food grade container., , 3) Bags and containers of food were stored on the floor of the dry storage room. Some foods were uncovered., , Store foods at least 6 inches off the floor and keep them covered during storage.

Food containers in the walk-in freezer were stored uncovered., , Lids were placed on containers during the inspection.

The dishwasher sanitizer was being monitored two time a week., , Verify the dishwasher sanitizer daily with test strips.

The back door was kept open., , The back door was closed during the inspection. Discussed the option of installing a screen door to improve ventilation.

The food handling permit was not displayed. , , Display the food handling permit for public viewing.

Besides the owner, no other food handlers had approved food safety training., , Owners of more than one food establishment must have a separate manager at each location with approved food safety training.

1) Some floor tiles were missing in the bar., , Repair the floor to a smooth and washable finish., , 2) The staff washroom that opened into the kitchen did not have a self-closing mechanism on the door and the door was kept open., , Install a self-closing mechanism on the door.

The plastic cutting board in the bar had grooves throughout., , Repair or replace the cutting board.

The floor of the walk-in freezer was unclean., , Clean the floor.