Yellow Chili Indian Cuisine

Observed improper and lack of hand hygiene. , , Hand hygiene must occur once the hands become contaminated before handling food. , , For proper hand hygiene adhere to the following steps: , 1. Wet the hands with warm water. , 2. Apply soap. , 3. Scrub the hands ensure to scrub underneath the nails. , 4. Rinse with warm water. , 5. Pat dry with paper towels. , , For adequate hand hygiene, wash the hands for a minimum of 20 seconds. , , The operators were informed to wash their hands properly at the time of the inspection.

There was raw meat thawing in water at room temperature. The surface temperature measured 7C. , , Thawing food at room temperature increases the risk of bacteria to grow. Proper thawing techniques include the following: , - Store the frozen food item in the cooler overnight , - Place under cold running water , - Cooking it directly , - using the microwave. , , The operator placed the raw meat in the walk-in cooler at the time of the inspection.

There was a personal phone stored on the food preparation counter. , , Personal items and items not intended for food handling must be stored separately from food handling areas as this increases the risk for contamination. , , The operator removed the personal phone from the food preparation counter and sanitized the surface using 100ppm of chlorine.

1. Many floor tiles were cracked near the 3-compartment sink and near the standing white freezer. , , The construction of the floor must be maintained in good repair to facilitate cleaning. , , Repair the floor tiles and ensure the surface is smooth, durable and easy to clean., , 2. The wall near the three-compartment sink was in disrepair. , , Repair the wall and ensure the surface is smooth, durable and easy to clean.

There was raw wood used near the can opener and behind the grill. , , All surfaces must be smooth, durable and easy to clean. , , Seal/paint the raw wood.

There was an accumulation of food debris in the white standing freezer and in the white chest freezer. , , Food equipment must be maintained in a clean and sanitary manner. , , Thoroughly clean the indicated food equipment.

***Outstanding violation - noted on February 11, 2026***, , Deep cleaning required in the hard-to-reach areas of the kitchen such as under and behind food equipment and shelves, dishwashing area. , , - Clean and maintain in a clean and sanitary manner.