Approved Systems (HACCP Plans/Time as Public Health Control) Observed cooked foods in walk in cooler without proper date marking. Date mark all cooked foods held over 24 hour period.
Handwashing Facilities With Soap and Towels Observed no hand towels at kitchen hand wash station. Provide hand towels or repair electric dryer.
Toxic Items Properly Labeled/Stored/Used Observed open Ajax on food prep table and Windex next to food items. Keep all chemicals stored separately and below from any food or food prep area.
Manager Demonstration of Knowledge/Certified Manager Observed sanitizer at 200 ppm Chlorine. Sanitizer should be between 50-100 ppm at room temperature.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed vegetables sitting on top of dirty trash can. All food contact surfaces must be cleaned and sanitized
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