CINNAMON INDIAN CUISINE

6-301.11 Handwashing Cleanser, Availability (Pf): Handsink in cookline with no handsoap available. Each handsink shall be provided with a supply of handsoap. CDI - soap provided.


6-301.12 Hand Drying Provision (Pf): Handsink near 3-compartment sink with no hand drying provision. Each handsink shall be provided with a hand drying provision, such as single-use paper towels. CDI - paper towels provided.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): One tray of raw shell eggs stored above ready-to-eat (RTE) foods in stand up reach-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.

4-602.11 (E) Equipment Food-Contact Surfaces and Utensils: Ice machine baffle with buildup of pink residue. Food contact surfaces such as ice bins shall be cleaned at a frequency necessary to prevent build up of residue. Clean the interior of the ice machine and ensure it is maintained clean.

3-304.14 (B) Wiping Cloths, Use Limitations (C): Wet wiping cloths stored on counters. When not in use, wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Wet wiping cloths moved to sanitizer buckets.

3-304.12 In-Use Utensils, Between-Use Storage (C): Scoops stored in water of 68F when not in use. When not in use, utensils may be stored on dry, clean portions of the prep surface or in water of at least 135F. Ensure utensils are properly stored.