TIFFIN BOX

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Cold well; house made yogurt cucumber sauce (48F - Cold Holding). Operator stated not prepared or portioned today, being held in portioned cups/squeeze bottle over product line in cold well for less than 1 hour. Operator added to written procedures for Time as a Public Health Control, applied appropriate time mark. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At front counter; chicken samosa and sweet wheat squares, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with mold-like substance. Operator washed, rinsed and sanitized. Corrected On-Site

High Priority - Container of medicine improperly stored. Pain medicine over sous vide tanks x operator removed medication. Corrected On-Site

High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Operator states Cooked jack fruit and cooked lentils packaged under 135F and held over 48 hours. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner overstored oil and vinegar - operator moved stainless steel cleaner to lower shelf. Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator states will no longer utilize ROP processes. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - portioned cucumber yogurt dressing (46F - Cooling) 2:45pm cooling since 1:45pm recheck 3:45 46F ; squeeze bottle Cucumber yogurt (46F - Cooling)2:45pm cooling since 1:45pm recheck 3:45pm 46F held in upper unit of make table - operator moved to reach in cooler to facilitate the cooling process. Recommended time procedures going forward. Corrective Action Taken Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 130, cauliflower rice 98, as per operator less than 30 minutes. Advised to reheat to 165.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 3 hose bibbs of splitter at mop sink.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for cooked meats, chick peas and lentils without HACCP and VARIANCE. Explained. Operator decided to not use Reduced oxygen packaging. As per operator he will use ziplock bags or heat seal the bag without vacuum packaging. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage cup without lid on prep table. Explained and employee discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Discussed with operator

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan in hand-wash sink in back of house. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed container of chili peppers in water stored on floor in dry storage. Operator moved to shelf. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - creamy chicken (108°F - Cooling) 1:45pm cooling since 1:00pm recheck 25 mins 102°F held in deep hotel pan operator moved to shallow pans and separated pans on speed rack in walk in cooler. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. ; Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site