Tikka Shack

Inspector's notes

Observed no person in charge present at the food establishment during hours of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Contacted owner to correct this violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employees cannot provide food manager certification at time of inspection, 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 chicken stored on the food prep table with internal temperature of 65*F, employee stated the cooked chicken were taken out from walk-in cooler less than oner hour prior to inspection. TCSs food must be cold holding at 41*F or below. Employee moved the cooked chicken to walk-in cooler for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a 3rd time repeat vioaltion.

Inspector's notes

Observed raw chicken thawing in 3-compartment sink in still water. Explained proper thawing method with employee. Employee moved the raw chicken to walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 14 qt container sitting in the handwashing sink in the back of the kitchen. Discussed with PIC about handsinks needing to be kept clear of items as they must be available for handwashing. PIC moved container to the 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager in establishment while open and operating. PIC's basic food handlers card just expired. Stated they will work on getting the manager certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken kabobs at 50 degrees Fahrenheit in a food service container on top of the containers in the prep table. Per kitchen employee, they were extra. Discussed keeping them down inside a container in the prep table, or down below so they stay at 41 degrees Fahrenheit or below. Employee moved kabobs to inside the reach in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. **1ST REPEAT VIOLATION

Inspector's notes

Observed chicken curry that had been cooked the previous day and was holding 48-49F. The lid was still on the container. It was determined that the product was not cooled properly. The food was discarded. Discussed cooling methods and removing lids. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes holding 70F in the prep cooler on the assembly line. The cook stated that it may have been left out for a while when frying potatoes. The potatoes were placed into the walk-in refrigerator to cool as it had been an hour since taken out of the walk-in. Also observed containers of cooked chicken in the walk in from the 6th, holding 46F. PIC removed the lids to allow them to cool down. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks and phone stored above an area where food was being cut. The items were moved to a designated area to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

No person in charge with a valid Food Service Manager Certification was available at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large covered pan of a cooked chicken dish that was, per operator, placed in the walk-in the previous evening at 50-53 Deg. F. Observed two covered small pans of a cooked chicken dish at 48-49 Deg. F. in the tall prep-refrigerator by the oven from the day prior per operator. The items were embargoed. See the attached embargo form.

Inspector's notes

Observed employee grab sanitizer cloth with gloved hand, wipe arm with sanitizer cloth and then return to cooking. Instructed cook to stop and wash hands and then change gloves. Discussed the importance of proper hand washing and when hand washing is required with the employee. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several stainless steel containers of chicken curry in standing refrigerator in front of oven and meat preparation area that temped at 45-52*F. Curries were marked prepared 1-4 days prior to inspection date. Per the person in charge (PIC), the curries were moved from the walk-in to the standing refrigerator for storage. PIC voluntarily embargoed all foods that were out of temperature. Discussed ensuring that all food placed into cold holding are properly cooled to below 41*F before being placed in the standing refrigerator for storage. Also discussed proper organization to ensure that heat is circulating properly, and that all food can be properly cold held. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee grab sanitizer cloth with gloved hand, wipe arm with sanitizer cloth and then return to cooking. Instructed cook to stop and wash hands and then change gloves. Discussed the importance of proper hand washing and when hand washing is required with the employee. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several stainless steel containers of chicken curry in standing refrigerator in front of oven and meat preparation area that temped at 45-52*F. Curries were marked prepared 1-4 days prior to inspection date. Per the person in charge (PIC), the curries were moved from the walk-in to the standing refrigerator for storage. PIC voluntarily embargoed all foods that were out of temperature. Discussed ensuring that all food placed into cold holding are properly cooled to below 41*F before being placed in the standing refrigerator for storage. Also discussed proper organization to ensure that heat is circulating properly, and that all food can be properly cold held. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Staff was unable to find test strips during time of inspection. Corrective Action: Correct prior to re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 1/20/25. ****Re-inspection scheduled for 1/20/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no soap available at hand sink next to kitchen. Hand soap must be available at all hand sinks at all times to ensure proper handwashing is taking place. Hand soap was stocked at sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored in between reach-in cooler and hot holding table. Discussed with chefs that utensils may not be stored there because the surface is not frequently cleaned. Knives were removed at time of inspection. Corrective Action: Corrected at time of inspection.