TAZ INDIAN CUISINE

Approved thawing method used (-1pts); Environmental contamination (-1pts); Non-Food Contact surfaces clean (-1pts)

Food and Non-food Contact surfaces cleanable, properly designed (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Approved thawing method (-1pts); Other Violations (-1pts)

Proper cooling time and temperature (-3pts); Proper Cold Holding temperature (41F/45F) (-3pts); Toxic substances properly identified, stored and used (-3pts); Approved thawing method used (-1pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Date Marking and disposition - 2; Toxic substances properly identified, stored and used - 3; Wiping Cloths; properly used and stored - 1; No Evidence of Insect contamination, rodent/other animals - 1

Environmental contamination - 1; No Evidence of Insect contamination, rodent/other animals - 1

Proper Cold Holding temperature(41°F/ 45°F) - 3; Person in charge present, demonstration of knowledge, and perform duties - 2; Environmental contamination - 1

Toxic substances properly identified, stored and used - 3; Environmental contamination - 1

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Warewashing Facilities; installed, maintained, used - 2

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Single-service & single-use articles; properly stored and used; Toilet Facilities; properly constructed, supplied, and clean

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Cross-Contamination of Raw/Cooked Foods/Other 4; Handwash Facilities without Soap and Towels 3

Food Contact Surfaces of Equip and Utensils Not 3; Cleaned/Sanitized/Good Repair

Unapproved Systems (HACCP Plans/Time as 4

Improper Cooling for Cooked/Prepared Food 5; Hot Hold Temperature Violation(s) (135 F) 5

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Improper Manual/Mechanical Warewashing and 3

Improper Handling of Ready-To-Eat Foods 4; Handwash Facilities without Soap and Towels 3; Hot Hold Temperature Violation(s) (135 F) 5; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Thermometers Not Provided/Accurate/Properly 3; Toxic Items improperly Labeled/Stored/Used 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4