ATITHEE

Upon arrival, the paper towel dispenser did not have paper towels to dry hands. COS: Person in charge stocked the paper towel dispenser. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Facility lack test strips for sanitizer.CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed accumulation of debris on shelves where clean utensils are stored. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed a heavy accumulation of stains on the walls in the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed more than 5 containers of yogurt not date labeled. CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Upon arrival, observed a container of samosas cooling at room temperature on a table. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:(i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods.

Upon arrival, observed employee with nail polish on nails prepping. CA: Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. COS: Employee washed hands and donned new gloves.

Observed heavy accumulation of debris on the floor behind the cooking equipment.CA:The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.