INDIAN 5 STARS

Observation: Observed a large plastic container of mayonnaise with a "best by" date from 2025. CA: Expired foods must be discarded based on manufacturer's recommendations. COS: The PIC discarded the container of mayonnaise and will educate employees on discard procedures for commercially processed foods.

Observation: Observed deep metal pan containing a large portion of rice cooling with a closed lid in the walk in cooler. Per the PIC, the container had been cooling for less than 2 hours. CA: TCS foods should be cooled in loosely covered shallow pans in order to facilitate heat transfer. COS: The PIC separated the rice into multiple shallow pans and left them loosely covered in order to properly cool.

Observation: Observed multiple in use utensils stored in standing water at 117 degrees Fahrenheit. CA: In use utensils must be stored in standing water at a minimum of 135 degrees Fahrenheit. COS: The PIC removed the utensils to be properly cleaned and sanitized. The facility must maintain standing water used to store in use utensils at 135 degrees Fahrenheit or above.

Observation: Observed cardboard stored stored on the floor next to/ under fryer on main cook line saturated with grease/ oil. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS: No COS observed at this time. The PIC will have the cardboard removed/ discarded. This will be rechecked by the Health Department.

Observation: Observed plastic container of raw chicken stored over metal containers of ready-to-eat foods in the walk in cooler. CA: container, no contamination was observed. Foods must be separated based on final cook temperatures. COS: The PIC properly separated the food based off of internal cook temperatures. The chicken was found to be in a sealed plastic

Observation: Observed multiple boxes of raw shell eggs stored above produce in the walk in cooler. CA: Foods must be separated based off of final cook temperatures. COS: The PIC properly separated the foods based off of final cook temperatures. The raw shell eggs were found to be stored undamaged in cardboard boxes - no contamination was observed.

Observation: PIC not performing duties; Employees are not properly trained in food safety as evidenced by Risk Factor Violations marked out of compliance on inspection. CA: PIC duties and controls put into practice regarding oversight and routine monitoring must be verified through action. COS: No COS can be noted at this time. Formal food safety training will be provided by the Health Department.

Observation: CFSM has not assessed the training needs of the food service employees or requested formal training as needed. CA: CFSM must assess the training needs of the food service employees and request formal training as needed. COS: No COS noted at this time. The Health Department will conduct a formal training for food service employees and re-inspect within 10 days.

Observation: Observed multiple pan lids placed in handwashing sink on main cook line. CA: A handwashing sink must be available for employee use at all times. COS: The PIC removed all lids from the handwashing sink.

Observation: Observed residue accumulation on the interior of multiple microwave ovens in the main kitchen area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: No COS noted at this time. The PIC will have the microwave ovens properly cleaned and increase cleaning frequency. This will be rechecked by the Health Department.

Observation: Observed old labels remaining on metal pans and lids after cleaning. CA: Utensils and food-contact surfaces must be properly cleaned and sanitized after each use. COS: The old labels were removed from the metal pans/ lids.

Observation: Observed inconsistent date marking procedures throughout the facility. Multiple items were observed to be held for over 24 hours without being properly date marked. CA: TCS foods must be clearly date marked for a maximum of 7 days when held for more than 24 hours. The date of preparation should be counted as day 1. COS: All TCS foods held for over 24 hours without proper labeling/ date marking were discarded.

Observation: Observed multiple spray bottles of chemicals with no label. CA: Working containers of chemicals must be clearly labeled with their common name. COS: The PIC properly labeled all working containers of chemicals.

Observation: Observed multiple employees wearing bracelets while preparing food during the inspection. CA: Only a single plain ring may be worn when preparing food. COS: All employees were required to remove bracelets and wash hands prior to food preparation.

Observation: Observed multiple scoops/ bowls stored below the food line across multiple containers in the facility. CA: Utensils must be stored with their handle above the top of the food line. COS: The PIC removed the scoops from the containers and will educate employees on proper utensil storage.

Observation: Observed residue accumulation on vent hood filters on the main cook line. CA: Equipment surfaces must be cleaned often enough to keep them clean. COS: No COS noted at this time. The facility must properly clean the vent hood filters. This will be rechecked by the Health Department.

Observed improper cold holding of potentially hazardous, TCS foods stored above 41 degrees F during inspection. Several sealed containers of Chicken Curry measured at 46-48 degrees in front reach in cooler.
Corrective Action: CFSM was notified. Chicken curry in this cooler was found to be from previous day and was discarded. Employees were educated on proper cold holding of TCS foods above 41 degrees at all times. Warm or hot foods should also not be placed in sealed containers in coolers... they should be properly cooled to 41 degrees prior to placing in reach-in coolers.

Improper cooling methods for potentially hazardous, TCS foods observed during inspection. Large pan of previously cooked Pudina sauce measured at 112 degrees on prep table. Pudina sauce was cooling at room temperature with no ice bath. Observed several previously cooked food items placed directly on front prep top cooler for cooling. Coconut Sauce- 74 degrees, Curry Sauce- 48 degrees, Cooked Chicken- 48, and Fire Sauce- 47 degrees.
Corrective Action: CFSM was notified. Pudina sauce was found to be less than 1 hour old and was immediately split up into small containers and placed in ice baths for rapid cooling to 41 degrees. All food items on prep top cooler were found to be less than 1 hour old and were relocated to freezer for proper cooling to 41 degrees. Employees were educated on proper cooling methods via the 2 step process. This includes ice baths, ice wands, etc. Foods cannot be cooled at room temperature or placed directly on prep top coolers.

Observed food debris and black buildup on gaskets of reach-in and walk-in coolers throughout facility. Corrective Action: CFSM was notified. Employees were assigned to clean and sanitize gaskets. This must be done regularly to prevent buildup.

Observed food debris and buildup on interior, non-food contact surfaces of microwaves. Corrective Action: CFSM was notified. Employees were assigned to clean and sanitize all microwaves. This must be done regularly to prevent buildup.

Observed several live insects inside an open container of flour in the dry storage area. A 2nd open flour container also contained insects.
Corrective Action: CFSM was notified. All adulterated containers of flour were discarded. Employees were reminded to keep lids on all food containers at all times while not in use. Monthly pest control for facility was also verified.

Observed improper cold holding of potentially hazardous, TCS foods stored above 41 degrees F during inspection. Goat Cheese- 51 degrees, Cooked Carrots and Onions- 50 degrees, Yogurt Mix- 54 degrees, Cooked Chicken- 58 degrees, Noodles- 56 degrees, Paneer Cheese- 61 degrees, and Raw Egg- 53 degrees in Walk-In Cooler. Sliced Tomatoes- 48 degrees, Raw Chicken- 60 degrees, Raw Lamb- 58 degrees, and Boiled Egg 71 degrees on prep top cooler. Cooked Chicken- 68 degrees and Samba Sauce- 61 degrees at front reach-in cooler.
Corrective Action: CFSM was notified. All items in walk-in cooler and front prep cooler were found to be greater than 4 hours old and were discarded. Due to lack of properly working coolers and adequate refrigeration space for safe operation, CFSM agreed to voluntarily closed facility. All coolers will be cleaned out and properly serviced/repaired by a licensed professional to ensure internal holding temperatures of 41 degrees or below. Documentation is required. Coolers must be rechecked by the Health Department and verified to be at proper temperatures prior to re-opening facility. Please call the Health Department at (706) 295-6316 to schedule.

Improper cooling of potentially hazardous, TCS foods observed during inspection. Large container of cooked rice measured at 112 degrees at front prep area. Large pot of cooked rice measured at 99 degrees in back kitchen area.
Corrective Action: CFSM was notified. Employees stated rice was cooked greater than 2 hours earlier. Rice was discarded. Employees were educated on proper cooling of potentially hazardous, TCS foods within 6 hours using ice baths and the 2 step method. Foods to be cooled should be separated into small portions and shallow, uncovered containers to allow proper cooling to 41 degrees. Food items must reach 70 degrees within the first 2 hours.

Observed unapproved employee drinks without lids and straws stored on food prep surfaces throughout kitchen area during inspection. Corrective Action: CFSM was notified. All unapproved drinks were discarded and food contact surfaces were sanitized. Employees were educated on proper use and storage of drinks in kitchen area. No bottled or canned drinks should be used in kitchen.

Observed multiple food items throughout facility in uncovered containers. This includes several bulk dry food items such as flour, sugar, dry corn, etc in the dry storage area as well as multiple uncovered refrigerated, TCS food items in the walk in cooler. Corrective Action: CFSM was notified. All food items not in use were properly covered onsite, both in the dry storage area and in the walk in cooler. Employees were reminded to keep food items covered at all times.

Observed dried food debris on potato and vegetable chopper in back kitchen area. Corrective Action: CFSM was notified. It was determined that vegetable chopper had not been used since the morning over 4 hours earlier. Employees were assigned to break down vegetable chopper immediately to be properly washed, rinsed, and sanitized. Employees were reminded that all food contact surfaces of equipment should be cleaned before and after each use, or at least every 4 hours.

Observed previous inspection report with score of 100 posted instead current inspection report with score of 80. Corrective Action: CFSM was notified. Current facility inspection report must be posted in public view at all times. Previous scores cannot be posted.

Observed improper storage of utensils between uses throughout facility. Knives, bread cutters, tongs, spatulas etc. were observed to be stored between utility pipes and the wall in multiple locations. Observed multiple cookline utensils stored in container of standing water at 80 degrees. Corrective Action: CFSM was notified. All improperly stored utensils were removed and taken to dishwashing area to be properly washed, rinsed, and sanitized. Employees were reminded to keep all food utensils stored in a clean dry location between uses. If stored in water, temperature must be maintained at 135 degrees or above.

Observed improper hot holding of potentially hazardous, TCS foods below 135 degrees during inspection. Chicken Samosas measured at 126 degrees in front holding cabinet. Corrective Action: CFSM was notified. Samosas were found to be less than 2 hours old and were reheated to 165 degrees prior to holding in cabinet. Employees were educated on proper hot holding temperatures for food.

Improper cooling of potentially hazardous, TCS foods observed in main reach-in cooler during inspection. Tightly sealed container of cooked Goat Meat measured at 48 degrees after over 12 hours in walk-in cooler. Observed deep, tightly sealed container of cooked Onion Paste measured at 84 degrees after nearly 2 hours in walk-in cooler. Corrective Action: CFSM was notified. Goat meat was found to be from previous night and was discarded. Onion Paste was found to be less than 2 hours old and was immediately separated in smaller, shallow containers and placed in an ice bath for rapid cooling to 70 degrees or below within 2 hours as required. Employees were educated on proper cooling of potentially hazardous, TCS foods within 6 hours using ice baths and the 2 step method. Foods to be cooled should be separated into small portions and shallow, uncovered containers to allow proper cooling to 41 degrees

Observed unapproved employee drinks without lids and straws stored on food prep surfaces throughout kitchen area during inspection. Corrective Action: CFSM was notified. All unapproved drinks were discarded and food contact surfaces were sanitized. Employees were educated on proper use and storage of drinks in kitchen area. No bottled or canned drinks should be used in kitchen.

Observed no hand soap available at hand sink in back kitchen area. Corrective Action: CFSM was notified. Hand soap was restocked at hand sink. Employees were reminded that soap and paper towels must be provided at all hand sinks at all times.

Observed improper manual dishwashing procedure being used during inspection. Employee was observed washing and rinsing dishes at 3 compartment sink with no sanitizing step. Corrective Action: CFSM was notified. Employee was stopped immediately and educated on proper wash, rinse, and sanitizer procedure for dishes. 3rd compartment was setup up with chlorine sanitizer at 50ppm and all dishes were properly re-washed.

Observed improper cleaning and sanitizing frequency of food contact surfaces during inspection. Heavy dried food buildup observed on vegetable chopper stored on shelf from previous night. Observed large mixer and mixing bowl with dried dough mix not cleaned and sanitized from previous night. Corrective Action: CFSM was notified. Vegetable chopper was taken to dishwashing area to be properly cleaned and sanitized. Employees were assigned to immediately break down mixer to be properly washed, rinsed, and sanitized. Employees were educated on cleaning and sanitizing all food contact surfaces before and after each use, or at least every 4 hours as required.

Observed several food employees wearing bracelets while preparing food in kitchen during inspection. Corrective Action: CFSM was notified. All employees were instructed to remove all bracelets and wash hands prior to continuing food prep. No jewelery is allowed during food prep, with the exception of one plain ring.