Manam Indian Kitchen LLC dba Nalan Indian Cuisine

Observed TCS foods stored in a Prep-top cooler and WIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of Observed employee drinks on the RIC’s. (CA) Advised the PIC that employees are only allowed to eat and drink in designated areas. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed TCS foods stored in RIC’s and WIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed employees eating and drinking in the kitchen at the food prep line. (CA) Advised the PIC that employees are only allowed to eat and drink in designated areas. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will

Observed chemical bottles in the kitchen and on the front line without any labeling. (CA) Advised the PIC that the bottles shall be clearly labeled with the common name of the material in the bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed missing lids & coverings on several food items which are actively stored inside of cooler units. CA: Advised PIC food in packages shall be covered in containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed missing date marking labels on several prepared food items in the main kitchen area located inside of Reach in, walk in, and prep top cooler units. CA: Advised PIC refrigerated, ready-to-eat, 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. The day of preparation shall be counted as Day 1. Pf

Observed missing TMDs in the establishment specifically inside of the WIC & RIC nearest to the mop sink. CA: Advised PIC in a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed packaged food products such as chicken & non-tcs food items being stored on the floor in the WIF. CA: Advised PIC food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed build up of food soil debris along the outer surface of stove top & microwave oven units. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple TCS foods above 41F in the walk-in cooler (Chicken Biryani 45F, Rice 45F, lamb 50F). (b) Hand Drying Provision. 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

Observed handwashing sink lacking proper drying provisions. CA: PIC will provide paper towels at hand washing sink. (b) Hand Drying Provision. 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

Observed food items such as bags of rice and containers with flour stored directly on the floor in the pantry area. Observed boxed food items stored directly on the floor in the walk-in freezer. CA: Advised PIC to have all food items stored at least 6 inches off the floor. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed facility lacking the post the most current inspection report within public view. CA: PIC will most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.