Indian Entree's
PASSTuesday, May 4, 2010 at 5:58 PM
Violations Cited
03-3-501.16
Hot Holding
Fried vegetable somosa(109.9F) and lamb(115F).Young female staff explained the water in steam table wasn't hot yet"we just opened"-I explained to her that no food should be put into staem table until water is properly heated.Have CFM train staff.Cooked food sitting above stove on shelf.Temperature was above 140F but storage practice wrong.I explained a few options(create a water bath or in oven on warm) to maintain 140F at all times.Review.
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
13-2-304/402.11
Clean Cloths Hair Restraint
Female staff not wearing hair restraint until instructed to do so by manager.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths in bucket under steamtable at 0ppm.Other buckets tested at 50-100ppm(Good).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.