Indian Ocean Restaurant

Perishable food items were sitting on the counter., - cooked noodles measured 19C, - uncooked raw chicken measured between 12 to 13C. , , The operator noted the cooked noodles were being cooled and the uncooked raw chicken were thawing and was in the process of putting them in the cooler., , Food items were promptly stored in the cooler., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

Improper manual 2-compartment dishwashing method., , The operator was educated on how to use a 2-compartment dishwashing method.

Expired chlorine test strips were in use., , Photos of valid chlorine test strips were sent via email.

1. The handwashing sink was dirty., 2. Underneath the counter at the handwashing sink area was dirty., 3. Underneath the 2-compartment sink was dirty., 4. Food splatters were noted on the walls in the kitchen., 5. The caulking along the 2-compartment sink had black mold build up., 6. Hard to reach areas in the kitchen was dirty., 7. The cloth wrapped around the Naan bread pillow was dirty., 8. No cleaning schedule available., , 1 to 7: Deep clean and re-caulk the indicated areas., , 8: AHS cleaning schedule checklist was provided to the owner. Incorporate and implement what is written on the cleaning schedule.