Chennai Cafe

Inspector's notes

Observed creamed spinach in the walk-in cooler made two hours prior, per PIC, at a temperature of 68*F, in a deep bucket greater than 4 inches and covered. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked biryani rice made yesterday in the walk-in cooler with a temperature of 49*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed ensuring lids are not placed on cooling food. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employees precleaning dishes prior to loading them into machine, and then unloading clean wares without washing hands first. Please ensure hands are washed after they become contaminated and prior to handling clean wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken being stored on shelf above cooked product and raw vegetables in prep top cooler. Raw product was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses both QUAT and chlorine sanitizers but does not have test strips for either. Please obtain both QUAT and chlorine sanitizer testing strips, and ensure the appropriate sanitizer testing devices are available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed at the buffet table Tandoori chicken at 115F and Cabbage Porigal at 111F.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco. Observed an open bottle of water above the center prep table across from the grill. Employee drinks shall be enclosed in a container with a lid and a straw. Provide cups with lids and straws. Discarded by PIC Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee touch forehead and not washing hands before preparing food. Hands shall be washed when they become contaminated. Wash hands before preparing food and when hands become contaminated. PIC hand employee wash hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed in walk in cooler a bowl of curry chicken without a date mark. TCS foods when held at 41F and below shall have the date that the food is prepared plus 6 more days with day 1 being the preparation date. Date mark all TCS foods held at 41F and below. PIC date marked the curry chicken. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food. Observed bottle of oil on center prep table without a common label name. Food product not in the original container shall be labeled with the common name of the food product. Label the container with the common label name of the food product. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-Safety Operator-Resources.>>Observed in walk in cooler a tub of cooked chicken curry without date marking.>>Food that is held at 41F and below shall be labeled with date or day the food shall be consumed with the preparation day as day 1.>>Label the tub of curry chicken a date marking.>>Person In Charge labeled the tub of curry chicken with a use by date..>>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed across from the grill area prep station, and at the buffet line serving containers without the common label name.>>Food product that is not in their original container shall be labeled with the common label name of the food.>>Place common name of food product on containers.>>Person In Charge labeled the food containers.>>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-801.11, C: Clean Linens Observed soiled table linens on the buffet line where single use eating utensils were placed. The person in charge stated the linens were washed in house every week and soiled linens would be replaced. Discussed removing linens when visibly soiled and laundering frequency. Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed unwrapped single use plastic utensils with food and dust debris on the buffet line. The person in charge removed the soiled utensils and replaced with clean utensils. Discussed with the person in charge about storing utensils in a way not exposed to splash, dust, or other contamination. Correct By: Corrected At Time Of Inspection