Chutney's
PASSThursday, June 25, 2015 at 4:05 PM
Violations Cited
03-3-501.16
Hot Holding
Samosa in hot line at 121F for less than 2 hours. Ensure products are hot held at 140F or above. Removed by PIC and reheated to 170F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-2-102.11
PIC Knowledge
No full time CFPM at location. CFPM at location is part time. Provide documentation for class enrollment of employee to ensure One full time CFPM or Two part time CFPM at location
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Cardboard being used on several shelves in back prep area- Discontinue
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.