CURRY TABANCA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans with lids containing cooked chickpeas (51F - Cooling); cooked chicken (50F - Cooling) per operator product prepared yesterday and left in cooler overnight to chill. Product never reached 41F within 6 hours see stop sale.

High Priority - Employee washed hands with cold water. Employee at triple sink used cold water to wash hands. Discussed with operator employees must use hot water to wash hands. Employee washed hands again.

High Priority - Non-food grade paper/paper towel used as liner for food container. In kitchen paper towels used to line metal sheet to absorb excess oil from fried bread. Discussed with operator use of non food grade liners. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open at time of inspection operating on expired license. Discussed with operator who renewed license during inspection. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans with lids containing cooked chickpeas (51F - Cooling); cooked chicken (50F - Cooling) per operator product prepared yesterday and left in cooler overnight to chill. Product never reached 41F within 6 hours see stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator employee rehashed hands in handwashing sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen dough mixer with heavy build of old dough and food particles. Discussed with operator employee cleaned and sanitized. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked goat 47F, cooked chicken 47F ,curry chicken 46F in glass door reach in cooler by the dishwashing area . Food not prepped or portion today , Per operator food being held less than 4 hours . Operator removed food another acceptable cooler . Corrective Action Taken Warning - From follow-up inspection 2024-07-27: Chicken curry 47F, mango curry 48F, cooked pumpkin 51F in glass door reach in cooler , food not prepped or portion today , food being held more than 4 hours ( from yesterday) . Stop sale issue . Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding noodles 112F at kitchen, per operator food being held less than 2 hours , employee removed food to reach in freezer to cooling . Corrective Action Taken Warning - From follow-up inspection 2024-07-27: Hot holding shrimp 112F , cooked corn in sauce 110 F, dumplings 117F at kitchen. Per operator food was cooked 2 hours ago to serve customers. Operator time marked. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observe on shelf with microwave.

Basic - Food stored on floor. Observe plastic container of oil on floor in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in reach in cooler, more than 24 hours with no date mark.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles in the kitchen show damage or are in disrepair. Warning - From follow-up inspection 2022-10-18: Landlord addressed. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed shelf blocking hand wash sink in front kitchen. Operator removed shelf. Corrected On-Site

Basic - Food stored on floor. Observed case of cucumber on floor in dry storage. Operator place on shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at rear kitchen rice cooked (101°F - Hot Holding). Operator placed on stove to reheat..

Intermediate - Spray bottle containing toxic substance not labeled. Observed red substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site