Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Establishment has priority violations and no certified food protection manager certification. PIC could not answer foodborne illness questions. Educated PIC at time of inspection and provided big 6 handout.

Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco---Observed employee drinking water from bottle with no lid and straw. Discussed proper drinking with owner and stated she would speak with employees. Please ensure that employee beverages have lid and straw to prevent contamination of hands.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed employee drinking out of a cup with no lid or straw with gloved hands, hand drink to another employee to drink, handle the same cup after, and with the same gloves continue to cut green onion. Discussed hand washing with PIC and PIC will discuss with all employees. Please ensure to wash hands after any activity that may have contaminated hands and before engaging in any food prep.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods---Observed employee pulling naan bread from stone oven with metal rods and taking it off the rods with her bare hands. Discussed with PIC that food cannot be touched with bare hands and to use tongs when removing naan from oven. Please ensure to not touch ready-to-eat foods with bare hands to prevent contamination of food.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---Observed in walk-in cooler, raw shelled eggs stored above liter of soda and sauce containers. Additionally, observed container of raw chicken stored above raw beef. Owner rearranged items accordingly. Please ensure to keep raw foods stored below ready-to-eat foods and store beef above chicken since chicken requires a higher cooking temperature of 165'F. Proper food storage in cold holding unit handout given in English and Spanish.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding---Observed chicken tandoori at buffet line with internal temperature ranging from 118'F-123'F. PIC stated food had been there for about 30 minutes and reheated food to 182'F. Please ensure to keep time/temperature control for safety food, hot holding at 135'F or above.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed watermelon at buffet with internal temperature of 65'F. PIC stated food was placed there an hour prior. In prep cooler top by stove area, cooked chicken had internal temperature 50'F and cooked onions in tomato sauce had internal temperature of 46'F. PIC stated food had been there for less than 3 hours and items were placed in walk-in cooler for rapid cooling. After 20 minutes, food had gone down by 2'F degrees. Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.