Divya Satvic

Cooling procedure for large batches of curry discussed with staff. , - Operator stated that food is cooled in an ice bath for six hours., , **Ensure large batches of food are transferred to shallow containers and cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C in the cooler within the next 4 hours.

High temp dishwasher measured 64.3*C at the time of inspection., , **Manually wash the dishes in 2-compartment sink until dishwasher is repaired., , Note: 2-compartment manual dishwashing procedures sent to the facility.

**Outstanding**, The internal temperature of the high temperature dishwasher is not being taken or accurately recorded. , , Action Required/Taken, , Facility has a properly functioning max/min temperature waterproof thermometer for testing the internal temperature of the dishwasher but are only recording identical numbers every day, twice a day of the expected temperatures from the dials. , Correct method of measuring the internal temperature of the dishwasher has been demonstrated numerous times during inspections and must be completed and then recorded to demonstrate compliance.

Prep cooler next to the chemical storage measured 7.3*C. No food was stored in the prep cooler at the time of inspection. , - operator stated that they are getting a new cooler.