MANTRA EXPRESS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks removed gloves but failed to wash hands before putting on a new one. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager label sanitizer bottle on cart front counter during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bother stored on shelf above pep table in kitchen Removed during inspection. Corrected On-Site

Basic - Stored food not covered in walk in cooler. Covered during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (45-47F - Cooling) in deep covered plastic container in walk-in cooler per operator prepared last night and stored in walk-in cooler overnight. See stop sale

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle garbage can then engaged in food preparation without washing hands. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy on cook line raw chicken stored over a container of shredded cheese. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (45-47F - Cooling) in deep covered plastic container in walk-in cooler per operator prepared last night and stored in walk-in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (44-50F - Cold Holding) per operator removed from walk-in cooler and placed in reach in less than 30 minutes. Not portion or prepared today. Operator placed in walk-in cooler for quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket 200+ Ppm. Employee diluted rechecked 100 Ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice (45-47F - Cooling) in deep covered plastic container in walk-in cooler per operator prepared last night and stored in walk-in cooler overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill a container with water from the hand washing sink and bring to cook line to clean grill

Intermediate - Spray bottle containing toxic degreaser and sanitizer substance not labeled. At dishwasher area.

Basic - Food stored on floor. Observed container of cooking oil stored on the floor. Employee elevated. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container the scoop handle in contact with sugar. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 84F on cook line. Observed Observed In-use utensil stored in standing water temperature 75F at the bar. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line

Basic - Working containers of food sugar removed from original container not identified by common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw shrimp stored above ready to eat chicken in low boy cooler across from cook line. PIC removed and stored appropriately. - Shredded cheese stored below raw chicken in low boy cooler number 2 across from cook line. PIC removed and stored appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, mixed vegetables (53F - Cold Holding), whipped cream (49F - Cold Holding). Per operator, items have been out of temperature for approximately 1 hours. Items placed in walk-in cooler to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in flip top cooler in kitchen, cooked chicken (116F - Hot Holding); mixed vegetables (103F - Hot Holding). Per operator, items have been out of temperature for 30mins.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice at wait station in kitchen. PIC removed bowl. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed I use utensils stored in standing water at 96F.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed across from tandoori. PIC removed wiping cloth.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on tandoor table next to cook line. PIC removed wiping cloth. Corrected On-Site

Basic - Food stored on floor. Observed bin containing spice stored on floor in dry storage area. PIC removed and stored appropriately. Corrected On-Site