CHARMINAR XPRESS

Observed several containers of ready-to-eat( rice, cooked chicken) potentially hazardous food held more than 24 hours not properly date marked. COS:Per PIC food was prepared yesterday COS: EHS discussed labeling. The day of preparation shall be counted as day one and add 6 to get 7 day use by or discard date. PIC labeled containers of rice and chicken.

No chemical test kit provided when using chemical sanitizer at three-compartment sink and sanitizer buckets. Purchase test strips for QUAT.

Observed several soiled/wet wiping cloths around kitchen . Wiping cloths should be store on bucket of sanitizer. COS: Pic discarded soiled wiping clothes.

Outside and inside of equipment, inside gaskets with accumulation of old food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed potentially hazardous food (raw pieces of chicken ) thawed in standing water in meat sink Food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water, or as part of a cooking process. COS: Person in charge opened faucet to let the water run (62F).

Observed in walk-in-cooler raw animal food (fish) stored over ready-to-eat food ( milk). Food shall be protected from cross contamination. COS: Fish was moved to designated area.

Can opener with dried old food debris on blade, per food employee, can opener was used yesterday. Food contact utensils/surfaces should be clean and sanitized at least every 4 hours and stored clean and ready for use. COS. PIC took can opener to 3-compartment sink.

CFSM not performing duties to control Risk Factors and Public Health Interventions (RF/PHI) Categories. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the establishment. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Food-contact surfaces and utensils not sanitized properly. Sanitizing solution was not available while employees were actively prepping food at time of inspection .COS: PIC made a chlorine sanitizing solution , the QUAT sanitizer dispenser is not longer working at 3 -compartment sink.

Observed several containers of ready-to-eat( meat, rice, sauces, fried vegetables) potentially hazardous food held more than 24 hours not properly date marked. COS:Per PIC food was prepared yesterday and the only person that knows how to labeled containers is out today. COS: EHS discussed labeling. The day of preparation shall be counted as day one and add 6 to get 7 day use by or discard date.

Cold water not provided/shut off at employee handwash sink. This is the only handwash sink in kitchen. Manager will call plumber.

No chemical test kit provided when using chemical sanitizer at three-compartment sink and sanitizer buckets. Purchase test strips for Chlorine .

Bread pan " naan gaddi" in iuse with large accumulation of old food debris. COS: PIC replaced pad.

Medicine ( burn gel) stored by ready to eat food, cos: PIC moved item to the chemical area.

Observed potentially hazardous food ( bag of cooked chicken) thawing on prep table in room temperature . TCS food shall be thawed Under refrigeration that maintains the food temperature at 41°F (5°C) or less, or under running water (70F or below). COS: PIC moved bag of cooked chicken to wic.

Observed several soiled/wet wiping cloths around kitchen . Wiping cloths should be store on bucket of sanitizer. COS: Pic discarded soiled wiping clothes.

Single use articles and/or single service articles are being reused to hold housemade sauces. Single-service and single-use articles may not be reused.

Facility has accumulation of old food debri/grease around sinks/walls junctures. Clean more often to prevent attraction of pests .

Observed several containers of ready-to-eat meat, sauces, potentially hazardous food held more than 24 hours not properly date marked. COS: Person in charge labeled containers.

Open beverage container/travel mugs on food preparation table or over/next to clean equipment/utensils. Drinks may be in a kitchen if they are in a single-service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drinks discarded.

Observed food employees actively prepping food with no hair restraint. COS: Food employees put on hair net.

Back screen door was wide open at time of inspection. Pic stayed it was to get fresh air. Outer openings of a food service establishment shall be protected against the entry of insects and rodents. COS by closing the door.

Shared dumpster with open lids and accumulation of grease. Keep areas clean and closed to prevent attraction of pests.

Can opener with dried old food debris on blade. Food contact utensils/surfaces should be clean and sanitized at least every 4 hours and stored clean and ready for use. COS. PIC took can opener to 3-compartment sink.

Bread pad "naan bread gaddi” in use with large accumulation of old food debris. COS: PIC replaced pad.

Food-contact surfaces not properly sanitized after/during food preparation. Sani buckets were not made, at time of inspection food employees were prepping raw chicken. COS:PIC prepared Sani buckets : chlorine 100 ppm.

Person in charge not performing duties: not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution chemical concentration. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.

No chemical test kit provided when using chemical sanitizer at three-compartment sink and sanitizer buckets. Purchase test strips for Chlorine .

Open beverage container/travel mugs on food preparation table or over/next to clean equipment/utensils. Drinks may be in a kitchen if they are in a single-service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drinks discarded.

Observed food employee actively prepping food with no hair restraint. COS: Food employee put on hair net.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COS: Food employee removed bracelet.

Observed several soiled wiping cloths around kitchen on prep tables. Wiping cloths should be store on bucket of sanitizer. COS: Pic discarded soiled wiping clothes.

The most current inspection ( 10/15/2024) not posted. Opening inspection from 08/15/2024 posted. COS: This inspection will be posted as required.

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employees prepping chicken with damaged gloves. COS: Food employees washed hands and changed gloves.

Door gaskets on all front line coolers are cracked allowing for accumulation of food debris in the cracks. Gaskets all need to be replaced.

3 large containers of onion sauce prepared with heavy cream, cooked last night, cooling in walk-in-cooler over 12 hrs later with temperatures of 44F,51F and 50F. Cool to 41F within 6 hours.COS: Pic took containers from wic to discard.

Observed several containers of ready-to-eat meat, sauces, potentially hazardous food held more than 24 hours not properly date marked. COS: Person in charge labeled containers.

Open beverage container/travel mugs on food preparation table or over/next to clean equipment/utensils. Drinks may be in a kitchen if they are in a single-service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drinks discarded.

Observed several soiled wiping cloths around kitchen on prep tables. Wiping cloths should be store on bucket of sanitizer. COS: Pic discarded soiled wiping clothes.

Observed dumpster overflowing garbage and the waste grease container with open lids and accumulation of grease. Keep areas clean and closed to prevent attraction of pests.

Full hotel pans of cooked chicken tightly wrapped for cooling in walk-in -cooler. For rapid cooling, loosely wrap and use method such as ice bath to speed cooling. COS: PIC unwrapped hotel pans of chicken.

No chemical test kit provided when using chemical sanitizer at three-compartment sink and sanitizer buckets. Purchase test strips for QUAT and Chlorine .

Several open beverage container on food preparation table or over/next to clean equipment/utensils. Drinks may be in a kitchen if they are in a single-service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drinks discarded.

Observed potentially hazardous food ( whole fish) thawed in standing water. If using cold water, can either in sink submerged under running water with water temperature not more than 70F or under refrigeration that maintains the food at 41F or below. COS: Person in charge open faucet to run water.