DE ONE ROTI SHOP

6-1C: .04(6)(d)Curry chicken observed cooling since 10/02/25 above 41 F. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Food was discarded. Training was provided to the person in charge.

11A: .04(6)(e)Curry chicken observed cooling in deep pans with tight fitting lids. 1. 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; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Training was provided. Food was discarded.

2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge was not aware of the employee health policy in regards to which symptoms/illnesses were reportable. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Training was provided to the PIC during the inspection.

2-2D: .07(3)(b)Hand drying towels not provided at the rear hand sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: The person in charge provided hand drying towels during the inspection.

6-2: .04(6)(g)Cooked potatoes and saltfish held over 24 hours without being properly date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: The person in charge discarded the items.

6-1A: .04(6)(f)Multiple time/temperature control for safety foods such as rice and chic peas that were observed cold holding above 41 F. Time/temperature control for safety foods that are intended to be cold held must be maintained at 41 F or below. Corrective Actions: Foods were discarded and the cooler will not be used until repaired and capable of cold holding at 41 F or below.

15A: .05(6)(q)1&3The walk-in cooler was observed with an ambient air temperature of 52 F. Cold holding equipment must be maintained in good repair and proper calibration to ensure adequate cold holding of time/temperature control for safety foods. Corrective Actions: Technician was notified and arrived during the inspection to repair the unit.