Vatica Indian Cuisine

"Observed employee touch dirty dishes at the 3 compartment sink then prepared food in main kitchen without washing hands between the task change. Observed employee wipe sweat from forehead and pull up their pants while cooking onions at stove in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: Employee's hands washed | Observed container of raw ground chicken sitting directly on top of container of raw lamb in walk-in cooler of main kitchen. C/A: Food shall be protected from contamination by ensuring that raw animal foods are separated and stored according to their required minimum internal cooking temperatures. COS: Raw chicken removed and placed below the lamb."

"Observed several spices on counter and foods in reach in cooler of main kitchen stored uncovered. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered. | Observed large containers of tomato sauce, paneer and yogurt sauce prepared on site and held more than 24 hours with not properly date marked in walk-in cooler (prepared on Sunday). C/A: Ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC labeled items."

"Observed large container of yellow chicken, fried samosa and fried vegetable fritters unmonitored and hot holding below 135F on counters of main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: PIC refried the fritters and somosas and placed the chicken into the freezer. (Sitting out for an hour per PIC) | Observed food debris and encrustation on exterior of cooking equipment of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 10 calendar days"

"Observed cooked cauliflower, chick pea stew, and raw marinated chicken stored uncovered in reach-in cooler, main kitchen. Observed paneer, diced tomato, chopped peppers, and peeled onions stored uncovered in walk-in cooler, main kitchen. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered. | Observed heavy whipping cream unmonitored on stove cold holding above 41F, main kitchen. Observed 5 large buckets of curry sauce cold holding above 41F in walk-in cooler, main kitchen. C/A: Cold holding TCS foods shall be 41F or below at all times, except for when cooling or preparing. COS: Discarded."

"Observed several TCS foods (raw chicken, chopped chicken, cooked chick peas) stored uncovered in the bottom compartment of the prep top cooler and walk in cooler of main kitchen. C/A: Ensure foods are stored covered to prevent the possibility of overhead contamination. COS: Covered | Observed dishwasher is dispensing 0ppm of chlorine. C/A: Ensure dishwasher is dispensing 50ppm-100ppm of chlorine. COS: Facility will be manually wash, rinse, and sanitizing dishes at 3 compartment sink."