Tandoori Table

Observed pan of raw chicken stored directly on top of pans of cooked chicken in WIC. CA: All raw animal foods and RTE foods shall be stored according to minimum internal cook temp. COS: PIC relocated raw chicken to bottom shelf.

Observed spice containers and squeeze bottles at stove area not labelled with common name. CA: All food items not in original container must bear common name.

Observed spice containers and squeeze bottles at stove area not labelled with common name. CA: All food items not in original container must bear common name.

Observed cooked chicken cooling in WIC in a tightly lidded container. CA: Pans of cooling foods must be vented or uncovered. COS: PIC vented containers.

Observed raw ground lamb thawing on counter beside prep sink. CA: Approved thawing methods include under cool running water, under refrigeration, or as part of the cooking process. COS: PIC moved meat to cooler to thaw.

Observed raw ground lamb thawing on counter beside prep sink. CA: Approved thawing methods include under cool running water, under refrigeration, or as part of the cooking process. COS: PIC moved meat to cooler to thaw.

Observed food stored on the floor in walk-in-freezer. CA: All food must be stored at least 6" off the floor. COS: PIC placed boxes on shelving

Observed employee prepping raw onions while wearing a watch. CA: Jewelry, aside from a single band ring, shall not be worn while handling or prepping food. COS: PIC instructed employee to remove.

Observed several stacks of pans wet stacked in dish area. CA: All dishes and utensils must be air dried prior to stacking for storage.

Observed an opened gallon of milk held in the reach-in cooler after the manufacture date of 10/15/25 has passed. CA: Foods held over 24hrs in the facility must be date marked for a maximum of 7 days with day one being the prep/cook day and may not be held longer than manufacture date mark if its supersedes the 7day timeline. COS: PIC discarded milk

Observed a pan of cooked shrimp and roasted veggies stored in the reach-in cooler with no date mark. PIC stated the foods were made the day prior. CA: Foods held over 24hrs in the facility must be date marked for a maximum of 7 days with day one being the prep/cook day and may not be held longer than manufacture date mark if its supersedes the 7day timeline. COS: PIC discarded foods with no date mark

Observed only one designated hand sink in facility and it was outside of the main kitchen. CA: A handwashing sink shall be located: To allow convenient use by employees in food preparation, food dispensing, and warewashing areas.

Main kitchen must have a designated hand sink that is not used for any other purposes.

Observed foods stored in walk-in coolers and reach-in coolers not covered. CA: Food should be stored covered to protect from overhead contamination unless in the cooling process

Observed reach-in coolers without internal thermometers. CA: a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit

All coolers must have thermometers placed in them during the provisional period

Observed wet wiping cloths on prep top counters throughout facility. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Observed several living and dead insects throughout facility on floors, walls, and shelving. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed several single use containers being reused to hold sauces, foods, and spices. CA: Single-service and single-use articles may not be reused.

Observed several pieces of equipment not in good repair and working properly (prep top cooler, reach-in cooler, walk-in freezer). CA: Equipment shall be maintained in a state of repair and working condition.

All broken and unused equipment should be removed from the facility during provisional period.

Observed several nonfood contact surfaces with excessive build up. (Sides of prep tops, shelves, interior of coolers) CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

All food and nonfood contact surfaces should be deep cleaned during provisional period.

Observed several physical facility areas (floors, walls, ceilings) not in good repair. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Facility should be deep cleaned during provisional period and repair/replace any broken areas of the physical facility.

Observed employee personal items stored throughout facility in reach-in coolers, dry storage, and on prep tops. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.