Tandoori Fuzion

1. Cleaning cloths were noted to be stored on prep counters., Please be advised that all cleaning cloths are stored either stored in a sanitizing solution or in a soiled laundry area or clean cleaning cloths area., 2. It was noted that facility is not sanitizing food contact surfaces. , Please use a bleach solution to sanitize food contact surfaces between tasks.

Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.

Raw meat was stored on top of ready-to-eat food items in the walk-in-cooler., Please be advised that raw meat must be stored either on the bottom shelf or in an area designated to store raw meat located away from ready-to-eat food items.

Three cans of air fresheners were stored with and on top of food items., Please note that chemicals must be stored away from food items. Please designate an area to store chemicals.

It was noted that the facility was thawing raw meat at room temperature. The operator indicated that they left frozen meat in the sink overnight., Proper thawing procedures were discussed with the operator during the inspection. Please follow one of the following procedures:, - Under cold running water, , - In a cooler maintained at or below 4 degrees C,, - In a microwave, or, , - Cook directly from frozen state., The surface temperature of raw chicken was noted to be at 7 degrees C. The operator was advised to move the chicken to cooler.

Hot water was not observed at the hand washing sink located by the dishwashing area. , The operator indicated that the hot water side of the faucet is leaking and that's why they turned the hot water off. The hot water was turned on during the inspection. Please keep the hot water on at all times.

1. Scoops were noted inside almost all bulk containers. , 2. Accumulation of food debris was noted on almost all scoops., Please clean all scoops and ensure they are hanging up properly to protect food from contamination. , 3. Almost all food items stored in the walk-in-cooler, walk-in-freezer and dry storage were noted to be uncovered., 4. Nonfood related items were stored with food related items. , Please be advised not food related items must not be stored with food related items.

It was noted that food handlers require additional food safety training. , Please register staff members to one of the approved food safety courses.

The hot water side of the hand washing sink located in the dishwashing area was noted to be leaking., Please repair the leaking faucet.

1. It was noted that the reusable dishes such pots and pans and cooking utensils were not being cleaned and sanitized after being used. , Please note that all pots and pans and utensils must be cleaned and sanitized after use or every four hours when in continuous use. Please empty all pots and pans and wash/sanitize them., 2. Accumulation of debris was noted on clean dish storage containers and shelving units. , Please clean and sanitize all clean dish storage area and shelving units., 3. Ice scoop was stored on top of cleaning cloth. , This was moved during the inspection. Please wash/sanitize the ice scoop and store it in a container to protect from contamination.

1. General cleaning and organizing is required in the facility. Accumulation of debris was noted inside and underneath the equipment, behind the dishwasher wall, inside the hand washing sink, on floor of the walk-in-cooler, walk-in-freezer, dry storage, underneath prep tables etc. , Please clean, organize and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner., 2. Written cleaning schedules were not observed. , Please create written cleaning schedules and implement them.