Indian Entree's
PASSTuesday, April 19, 2011 at 4:09 PM
Violations Cited
03-3-501.16
Hot Holding
Samosa(120F) vegetarian marsala(122F) Thai chicken at 115F rice in steam table at 136.2F-Rice in rice cooker/warmer at 150F).PIC asking Inspector what temperature does hot food need to be held at.PIC explains that rice can't be held at 140F(or higher) because it gets to hard(need to utilize proper equipment and review required Codes so that PIC won't ask but be able to explain required Controls.).
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
PIC/CFM interviewed couldn't explain time/temperature controls for cooling or reheating.They also had questions on what temperature hot foods are required to be held at.Sanitizer in bucket tested at below the minimum of 50ppm for chlorine and the CFM stated but he could smell the bleach even though his test indicated a result lower than 50ppm.
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.
M-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
PIC/CFM onsite unable to explain any portion of Reporting Agreement/health Policy.Review and again it is recommended to post info. to help aide staff in remembering required Code.
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.