Chutney Express

Observed employee handwashing sink at the front food service being used as a dump sink. Advised PIC to only use designated handwashing sinks for employee handwashing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf.

Observed no date marking on TCS foods in the reach-in cooler. Advised PIC to make a label on the date of preparation for all TCS foods. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or dat.

Observed multiple bins in the dry storage area as well as the reach-in coolers with no label of the spice or food. Advised PIC to create food labels for all the spices and bins to properly identify the food. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;.

Observed no quat test strips in main kitchen, only chlorine test strips were available. Advised PIC to order quat test strips. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf.

Observed multiple container and bags of TCS foods being stored without a proper lid/cover. PIC covered the food with a proper lid or plastic wrap. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Did not see permit posted in facility. Advised PIC to post most recent, paid food service permit for facility. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed an opened bag and an uncovered container of sauce in the reach in freezer. PIC covered the food.

Observed that the bins in the dry storage area were still not labeled. PIC had all the dry goods and spices labeled.

Observed potatoes, ginger and lentils on the floor throughout the kitchen. PIC moved the food off of the floor.

Observed a food hit holding below the recommended temperature. See temp log for reading. PIC had the food reheated to 165 F before putting out.

Observed no paper towels at the hand sinks in the facility again. EHS asked an employee to stock the sinks.

Observed no date marking on ready to eat food through out the kitchen. PIC will ensure that all ready to eat food is date marked the day of preparation.

Observed no quats test strips in the kitchen only chlorine. PIC will acquire quats and chlorine test strips.

Observed no labels for dry ingredient is the shipping container used as a dry storage area. PIC will ensure that dry ingredients are labeled.

Observed soaking rice, a rice cooker and a blender on the floor of the kitchen. EHS also observed several bags of rice and sugar and vegetables on the floor of the dry storage area. PIC will ensure that all food is stored off of the ground.

Upon arrival, three bins of cooked chicken were observed with no date marking. PIC stated items were made 1 day prior. COS items were date marked. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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.

Upon arrival, sole employee was seen handling food without an effective hair restraint or facial hair restraint. Employee placed on hat, no restraint for facial hair was placed on. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed utensils stored in a bin water reading at 94°F. In use utensils, if stored in water, in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed a chlorine concentration below the recommended range. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) PIC will contact their vendor to service the dishwasher.

Observed no paper towels at the hand sink in the main kitchen. 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 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC had the dispenser restocked.

Observed heavily scored and stained cutting boards on the grill prep line and observed caked on food debris in the microwave. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will that all ovens are cleaned every 24 hrs and the replace or refurbish the cutting board for the prep top fridges.

Observed no date marking for any of the cooked rte items in the facility. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safet.

Observed several flies through out the main kitchen. EHS confirmed the facility was serviced last month on 06/02/25. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. PIC will contact their vendor ecolab to service the facility for flies.

Observed no test strips in the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC will acquire quats and chlorine test strips.

Observed an open box or raw chicken on the floor by the meat sink and several containers of oil on the floor in the grill prep area. 1. Except as specified in paragraphs 2 and 3 of this subsection, 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. PIC will ensure that all food items are stored off of the ground.

Observed two large holes in the wall above the meat and veggies sinks. All physical facilities shall be maintained in good repair. PIC will ensure that these holes are repaired.

Observed TCS foods (rice, veg/soy mix) prepared on site without date marking. COS items were labeled with discard date. 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.

Observed containers of cooked curry chicken and sauce blends stored uncovered inside the small reach in cooler. COS items were covered.

Observed several items in coolers no dry storage stored uncovered. PIC covered all items. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed no paper towels inside the facility. PIC states paper towels are on order.

Facility does not have any hairnets, sole employee has hair longer than 1/2 inch.