Code 205 noted on Routine inspection # JMAA-BELVQN of Jul-31-2019
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1. Marinated, cooked chicken in prep cooler was at an internal temperature of 8C. The prep cooler did not lower in temperature throughout the inspection, and the cooked chicken remained at approximately 7-8C.
2. Sliced garlic, mango sauce, masala sauce, butter sauce, mixed chicken/vegetables, paneer inside the prep cooler were at an internal temperature of 8-10C.
Correction: 1. Cooked chicken was discarded at time of inspection.
2. Aforementioned items in the prep cooler discarded.
No items are to be stored in the prep cooler until a follow-up inspection has been conducted to ensure that it can maintain at 4C or less. ALL potentially hazardous foods, including toppings, must be at 4C or less at all times to prevent the growth of bacteria that could cause foodborne illness. |