Tikkaway Indian Cuisine & Pizza

Concentration of bleach / water sanitizing solution in un-labelled spray bottle was too strong., Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine based sanitizing solution., Ensure spray bottles are labelled to identify contents.

Probe thermometer could not be located at time of inspection., Obtain a new probe thermometer and use it to ensure foods are at required temperatures., In addition, written records of daily temperature checks are required.

No test strips on site for testing strength of sanitizing solutions., , As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.

Back door to kitchen was propped open at time of inspection. , If the back door is propped open, a tight-fitting screen door is required to prevent pest entry.

Lower shelf of two stainless steel tables still had white protective film on surface., Material was peeling and dirty., , Protective film must be removed so that the surface is smooth and easily cleanable.

Build-up of dirt in harder to reach areas of floors and walls throughout kitchen., A thorough cleaning is needed.

No written cleaning schedule is in place., Develop and implement a schedule that includes daily, weekly and monthly cleaning.