Bombay Bites

Observed raw shelled eggs stored above sauce in the walk in cooler. Also observed raw chicken stored next to peppers in the walk in cooler. Raw chicken was stored next to cooked chicken in the reach in cooler. Raw chicken above cheese in the reach in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at differ.

Observed TCS foods (Raw chicken), mozzarella cheese, and diced cheese stored above the requirement temperature of 41 degrees or below. TCS foods were stored at 50 degrees or above. Sauce was observed at 45 degrees. The ambient air temperature of the prep top cooler was 50 degrees. PIC will replace the cooler by 8/15/26.

Observed a condensation leak in the walk in cooler. A pan of water was observed on the shelf below the condensation leak. Also observed a leak in the bottom of the preparation/sandwich cooler due to the cooler maintaining an ambient air temperature of 50 degrees. PIC instructed to remove food items from below the condensation leak until repairs are completed. PIC will also cease using the sandwich cooler. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov by 8/15/2026.

Observed the ice bin bucket stored on the floor in the bar area. PIC corrected on site be removing the ice bucket off the floor. Cups observed being used to scoop sauce in the walk in cooler and rice did not contain a handle. PIC instructed to use a scoop with a handle. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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.

Observed wet dishes stored improperly after washing. All clean dishes must air dried prior to stacking. Dishes and utensils cannot be stored wet prior to being allowed to air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed fryer basket skimmers contained broken wires PIC corrected on site by discarding the fryer basket skimmers. PIC will replace the oven cover by 8/13/26. Also observed cutting boards in bad repair. PIC will replace cutting boards that are stained or contain deep cuts. 511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf and (v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: (I) Without being disassembled, Pf (II) By disassembling without the use of tools, Pf or (III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf 2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed trash build up in the dumpster area. PIC advised that multiple tenants in the strip mall are using the dumpster.. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Floor grout missing between tile in front of the three compartment sink. Also observed floor tile in bad repair/missing in the dining area. PIC advised that he is repairing/replacing tile in the dining area by 8/14/26. Kitchen tile must be regrouted by 8/20/26.

Observed raw chicken stored above a container of cooked vegetables (Chickpeas) in the walk in cooler. PIC corrected on site by properly storing all cooked and raw TCS foods in the walk in cooler. PIC also educated team members on the proper way to store food items in the walk in cooler. PIC used the food safety storage chart located on the walk in cooler door to educate employees. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type wit.

Observed the chlorine sanitizer in the three compartment sink exceeded the required concentration of 50-100 ppm. The sanitizer was observed above 200 ppm. PIC corrected on site my remaking the sanitizer. Once corrected, the sanitizer was observed at 50 ppm. PIC will coach/train all team members on properly measuring the sanitizer. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 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) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3.

6-2. Observed prepared TCS foods in the walk in cooler not marked with date of preparation or date for disposal. Also observe Tzatziki sauce and Masala not date marked. PIC will ensure that all TCS foods are properly labeled and date marked. 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 origin.

Observed employee food stored in the food preparation. The food was being consumed. The meal was partially consumed with a spoon observed on the plate. PIC corrected on site by discarding the food. There was also an employee drink stored in the reach in freezer. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. 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 be allowed.

Observed wiping cloth bucket sanitizing solution was observed above 200 ppm. PIC corrected on site by remaking the sanitizer buckets. Once corrected, the wiping cloth sanitizer buckets were observed at 50 ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed multiple fly strips hanging throughout the kitchen area. All strips were filled with dead flies. PIC immediately corrected on site by removing and discarding all fly strips. PIC will use the vector control lights to control flies. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) 511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed wet dishes stored improperly after washing. All clean dishes must air dried prior to stacking. Dishes and utensils cannot be stored wet prior to being allowed to air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed food contact surfaces not properly sanitizing in the dish machine. The chlorine concentration was observed at 10 ppm after the final rinse. After running the dishmachine several times, the PIC advised that he would contact the dishmachine company to repair the dishmachine. CA- PIC will use the dishmachine for washing and rinsing, then all dishes will be sanitized in the three compartment sink until the dishmachine is repaired. The dishmachine must be inspected prior to use. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov once the dishmachine is repaired. The dishmachines estimated time for repair is 8/25/25. The chlorine concentration must reach 50-100 ppm after the final rinse. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 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.

Observed paper towel or hand drying devices were not provided at the hand sink. PIC advised that handy drying devices must be available at all hand sinks. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf.

6-2. Observed prepared TCS foods in the walk in cooler not marked with date of preparation or date for disposal. 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 date marked by the food se.

Observed the presence of live roaches in the food preparation area near the backdoor. PIC provided pest control records. PIC advised that pest control must treat the location once a week until the issue is resolved. PIC also advised to keep the back door closed. The backdoor must also be sealed. PIC must email a copy of the pest control service report to robert.lewis1@dph.ga.gov every Monday by close of business for the next three weeks. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into.

Observed employee placing ready to eat foods (peppers and onions) from make table top and placed on cooked proteins. Employee and manager were notified that bare hand contact cannot be used for ready to eat foods. PIC advised that gloves or utensils must be used when handling ready to eat foods. 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P.

Observed an open beverage container stored in the food prep area. Manager discarded the container during the inspection. Violation Code Reference 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. 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 be allowed.

Observed the most current inspection report was not posted in public view. The inspection report was hidden behind to go plates behind the host counter. PIC advised that the current inspection report must be posted within 15 feet of the front door,5-7 feet from the floor, and within one food of reading distance. PIC directed to post score on the wall facing the door on the left side when you enter the establishment. The food permit was also not posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Au.

Observed raw chicken stored above cooked chicken and cooked beef in the walk in cooler. PIC corrected on site by properly storing all cooked and raw TCS foods in the walk in cooler. PIC also educated team members on the proper way to store food items in the walk in cooler. PIC used the food safety storage chart located on the walk in cooler door to educate employees. This is a repeat violation. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination o.

Observed food contact surfaces not properly sanitized in the dish machine. The chlorine concentration was observed at 10 ppm after the final rinse. After running the dishmachine several times, the PIC advised that he would contact the dishmachine company to repair the dishmachine. CA- PIC will use the dishmachine for washing and rinsing, then all dishes will be sanitized in the three compartment sink until the dishmachine is repaired. The dishmachine must be inspected prior to use. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov once the dishmachine is repaired. The dishmachines estimated time for repair is 2/25/25. The chlorine concentration must reach 50-100 ppm after the final rinse. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 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 R.

Observed sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine sanitizer in the three compartment sink exceeded the maximum strength allowed. Chlorine sanitizer was observed at 200 ppm. CA- PIC remade the water and coached/trained the dishwasher. After correcting on site, the chlorine sanitizer solution was observed at 50 ppm.

Observed food stored on floor. Observed prepared TCS food (Cooked potatoes) stored on floor in the walk in cooler. Buckets of yogurt were stored on the floor in the walk in cooler. The manager corrected during the inspection by moving the product to a storage shelf 6 inches above the floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed wet dishes stored improperly after washing. All clean pots and pans must be inverted to allow air drying prior to stacking. Dishes and utensils cannot be stored wet prior to being allowed to air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed raw chicken stored above cooked chicken in the walk in cooler. A pan of raw chicken was also stored above yogurt in the walk in cooler. PIC corrected on site.

Observed TCS foods (Cooked chicken breast and onion Masala) cold held at temperature above 41 degrees Fahrenheit. The manager discarded twenty four chicen breast and a pan of onion masala.

TCS foods (tomato sauce) did not cool properly. Cooked items: 135 F to 70 F not to exceed 2 hours; 70 F to 41 F in a total cooling time of 6 hours. EX: if product cools from 135 to 70 F in 1 hours, then have 5 hours to reach 41 F. Fifty pounds of tomato sauce made yesterday was denatured and discarded.

Observed improper cooling methods using extremely large containers to cool tomato sauce in the walk in cooler. Tomato sauce was being cooled in a large bus tub. PIC advised to reduce to smaller portions when cooling. Options discussed are using smaller containers while cooling, then store in large containers; ice paddles/ice wands for cooling liquid items in large containers once the product reaches 41 or below; place some items in alternative coolers such as the prep lines, do not cover items while in the cooling process. Utilize a cooling log to ensure product is cooled from 135 degrees to 70 within the first two hours and 70-41 within the remaining 4 hours.

Observed an open beverage container stored in the food prep area. Manager discarded the container during the inspection.

Food handler was observed not wearing a beard restraint.

Wet wiping cloths not stored in sanitizing solution between uses.

4-1A. Observed raw animal food product not properly separated from ready-to-eat product stored on same shelf inside the walk in cooler. The manager corrected during the inspection by properly separating by moving the raw meats to a lower shelf.

12A. Observed prepared TCS food stored on floors underneath the food prep table in kitchen. The manager corrected during the inspection by moving the product to a storage shelve more than 6 inches up off the floors.