TANTRIC INDIA BISTRO
PASSMonday, December 3, 2007 at 4:47 PM
Violations Cited
03-3-501.14
Cooling
Review proper cooling methods with cooking staff. Food product set out to cool on counter to room temperature before refrigerating. Product immediately placed into ice bath to drop through the danger zone and complete cooling process under refrigeration.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Replace Sterno fuel promptly once exhausted. Tandoori chicken at 120 degrees F and Pakora at 125 degrees F in buffet line. Product reheated to 165 degrees and Sterno replaced once issue identified.
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
08-3-305-307.11
Food Protection
Store whole shelled eggs below raw vegetables to eliminate potential for cross contamination.
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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Replace hand towels at bar's hand sink.
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.