MAHARANI INDIAN CUISINE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. Certifications were expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food uncovered not cooling.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer reading extremely high. CDI sanitizer was remade to the correct concentration.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed Salmon in metal pan with bag still intact.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle without label to identify contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fly pest in facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored under leaking condenser. CDI.. Food was removed during inspection

4-501.11 Maintain equipment in good repair. Observed large white bin that stored Coriander with large crack on lid.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed towel with visible debris wrapped around handle of cooking utensil, while in use. Also observed outside of ice shoot with black build up.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed hand sink by dishwasher with very low pressure. EHS will return within 10 days. Facility can send a video of the running run.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on waste bin in middle female restroom. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at hand washing sink closest to FOH. EHS provided hand washing sign sticker for PIC to post.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit cold holding container of raw lamb and 2 containers of raw chicken above 41F. Ambient of prep unit was 40F, all other items were meeting 41F or below. CDI - Food handler moved items to a different cooler to cool rapidly.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female restroom in need of being replaced in order to be properly covered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors open at time of inspection. Food handler closed doors during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No current certified food protection manager. PIC stated they are scheduled for class in March. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternative for hand drying at one hand sink. CDI PIC replaced with paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed curry sauce with TCS ingredients holding above 41F in RIC. CDI PIC placed back in WIC to recool quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair Observed ice build-up around door seals of RIF. Repeat. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing or cracked sealant around three comp sink and one hand sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some sticker residue left on outsides of some containers stacked clean. Items were on non food contact surfaces and not touching inside of the next food contact surface stacked container.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap for the dish machine draining into the drain in floor. Drain pipe was below surface and EHS observed draining water filling drain to top, submerging the end of the drain pipe. CDI, Placed another block under pipe to raise drain pipe above plane of floor.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several uncovered items in the WIC that were not in the active cooling process. PIC covered foods.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on interior edge of ice machine baffle. Per PIC, facility uses a cleaning service for the ice machine. PIC to address cleaning frequency.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dish pit area. Per PIC, facility gets monthly service visits from Ecolab. PIC will address the need for additional service with Ecolab. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect on exterior of dry storage bin by reach-in freezer. PIC removed insect.

4-501.11 Maintain equipment in good repair Observed ice build-up around left door gasket of reach-in freezer such that door could not be opened. Per PIC, a service request has been put in for repairs.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard tiles cracked and missing in facility. Observed wall covering near walk in freezer coming loose. PIC to address general maintenance and repairs.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Labels missing from oils.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Container of utensils stored in 111F water. Moved to ware washing area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in walk in freezer. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair walls in cooking area so they are smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and food debris on pans stored as clean. CDI PIC took items to be rewashed. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in back storage area. - 1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed floor of walkin freezer rusted. Repair/ Replace

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and raw shrimp over cooked samosas in prep unit CDI reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and food debris on pans stored as clean. CDI PIC took items to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tomato sauce cooled from last night at 43 degrees . CDI cooling window missed product discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato sauce cooling in large volume at insufficient rate to meet cooling parameters cooling window missed. CDI product discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in back storage area.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP packing thawing in walk in cooler without being taken out of package. CDI PIC removed from packaging

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wood in use as base for spray arm for in dish machine area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed first aid medication stored on dry storage shelf with spices. CDI PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in rear dish pit area.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices in storage containers that were mislabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in vegetable storage area.

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes in pot to be cooked without being washed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed spray arm mounted to piece of wood in need of painting.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup of debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 2 in need of resurfacing or replacement.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand wash sink with out soap. CDI. PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato pastry in RIC holding above 41F. PIC stated it was portioned out and placed in RIC during prep about an hour prior to EHS arrival. Potato pastry container where portion taken from in WIC was holding below 41F. Other items in RIC holding 41F and below. CDI PIC moved item to WIC to quickly cool. EHS checked to ensure rapid cooling. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives being stored between prep table and wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red sauce in ice bath with temperature at 51F. PIC placed on four hour hold to discard at 3pm. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep well metal container with tomato, onion, cilantro sauce holding at 59F. PIC put sauce in shallow pan to quickly cool. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wood spacers being used behind dish machine. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles, cracked/ missing floor tiles. Repeat

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Clean more frequently.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed wood being used as spacer behind dish machine subject to splash.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in facility and also water damaged ceiling tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs stored over ready to eat yogurt in walk in cooler . CDI chef reordered storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris. Repeat violation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed wood being used as spacer behind dish machine subject to splash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed ice machine in need of cleaning due to build up of debris.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop stored in water measuring 81 degrees. CDI removed rice scoop and washed rinsed and sanitized and placed on clean plate and advised that scoop should be washed rinsed and sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in prep unit 1. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed wood in dish machine area exposed to splash.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing for shared dumpster.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed fish tikka listed as available cooked to order without asterisk linking to consumer advisory.

4-501.11 Maintain equipment in good repair. Observed both gaskets on prep unit 2 in need of replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.  Observed shelving where clean pots are stored rusting.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed visible food debris on walls in kitchen area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. CDI provided information on vomiting and diarrhea plan.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon on menu listed as available undercooked and advised by chef that fish is available undercooked without letter of guarantee for parasite destruction.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous foods cooled from last night uncovered in walk in cooler. CDI all foods covered.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed salmon available undercooked without asterisk linking to consumer advisory.

4-101.17 Wood, Use Limitation (C). Observed exposed wood spacer in use at spray arm of dish machine.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug for shared dumpster missing.

3-302.11(A)(8) - Separate unwashed produce from ready-to-eat foods. Observed crates of unwashed peppers, cauliflower, and cucumbers above ready to eat chopped and washed vegetables in walk in cooler. PIC said he would rearrange.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour bin and sugar bin with labels missing. PIC said lids had been washed and labels had come off. PIC labeled both bins.

4-501.11 Maintain equipment in good repair. Observed a few rusting shelves and one line prep cooler with split gasket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open ast shared dumpster.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed herbs and produce stored on walk in shelf above RTE foods. CDI - PIC rearranged storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped tandoori chicken in walk in cooler at beginning of inspection during walk through. CDI - PIC covered foods. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding basmati rice in rice cooker at 128.4F. CDI - PIC stated this item was in pot for one hour. Rice reheated to 175F.

7-201.11 Store toxic materials to avoid contamination. -P Observed aspirin and first aid kit stored above single use containers in bar cabinet. CDI - Items moved to space in cabinet under register. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked veggie balls and cooked lentils with cheese cold holding above 41F. CDI - PIC voluntarily discarded. Observed cooked potatoes cooling at a rate of .01 degrees per minute in walk in cooler in large pan. CDI - EHS advised PIC to split portions and actively stir to help cool faster and to monitor cooling methods to ensure quick cooling. Product stirred. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear kitchen entrance propped open during inspection without screen or air curtain to protect facility from insects and rodents. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop in standing water at 80.9F. CDI - PIC refilled container with water at 148.4F. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed debris in bottom of small spoon container. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed styrofoam plates stored by front entrance on bar counter with food contact surface facing up. -.5-

4-501.11 Maintain equipment in good repair. Observed peeling paint on walk in cooler blue shelving.

4-501.14 (C) Warewashing Equipment, Cleaning Frequency - C Clean inside of warewashing equipment at least once every 24 hours. Observed buildup inside dish machine in upper corners. Per PIC, this machine is cleaned every week. EHS advised that warewashing equipment shall be cleaned at least once every 24 hours. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on gasket of wait station prep unit, small walk in freezer and walk in cooler and on outsides of metal food container not stacked, stored as clean on drying shelf near dish pit. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while plating food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested skillets at cook line. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed curry seasoned raw chicken and cooked vegetables in metal containers at the bottom portion of the prep cooler near the tandoori oven reaching temperatures above 41F. CDI. PIC voluntarily discarded both items. -0

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw salmon and raw shrimp in metal containers on the top portion of the prep cooler reaching temperatures of 43F and 42F. PIC mentioned that the employee brought the shrimp and salmon from the walk in cooler to the prep cooler around 9:30a morning. CDI. PIC moved the raw shrimp and raw salmon to the walk in cooler to decrease the temperatures. Also, PIC adjusted temperature of prep unit. Temperatures reached 41F by the end of the inspection.

3-304.13 Linens and Napkins, Use Limitations. Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced with a clean linen each time the container is refilled for a new consumer. - C Observed linen used for molding naan with food build up on the outside surface and underneath the linen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three black containers wet stacked on top of each other. Employee repositioned the containers to properly air dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go containers with food contact surface faced upward near the handwashing sink in kitchen. Invert containers to prevent cross contamination. REPEAT.

3-402.11 Parasite Destruction - P In reviewing the menu, PIC stated that one of the fish dishes - Fish Tikka however the customer may choose between salmon and tilapia, in addition to may request for the salmon to be undercooked. Keta salmon is supplied by Sysco. PIC is in the process of obtaining parasite destruction letter for the keto salmon. Verification visited required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" vegetable slicer with food debris accumulation. CDI - equipment was cleaned and sanitized 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed stored as clean rolling pin in the kitchen in need of cleaning. CDI- equipment was cleaned and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed paneer, yogurt, pakora not date marked in the prep cooler. Observed frozen in house made potato with mixed vegatables not date marked in the freezer. CDI - Products were properly date marked during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf In reviewing the menu, PIC stated that one of the fish dishes - Fish Tikka however the customer may choose between salmon and tilapia, in addition to may request for the salmon to be undercooked. CDI- PIC revised the menu for the salmon. Ensure all menus are revised (online, to go menu and dining room menus)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients with two labels. Properly label all ingredients

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in standing water on the prep table. REPEAT

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed shaffing dishes and single service to-go containers with the food contact surface facing up. Invert to prevent contamination. Observed single service placemats improperly stored with chemicals. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed toilet paper stored under the restoom handsinks.

4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used to line shelving throughout the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk-in cooler and interior of microwave in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers in upstairs storage area accumulating dust.

6-501.110 Using Dressing Rooms and Lockers - C Observed personal items, facemasks, aprons store with on the clean equipment rack. Designate an area for employees to store their personal items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling above cooling grid at beginning of inspection. CDI - PIC placed these and raw salmon that was also cooling in pan down in cooling grid. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed three knives used to cut lemons at wait station stored between soiled wall and back side of shelf. -.5-

4-501.11 Maintain equipment in good repair. Observed rusting in bottom of walk in freezer and bottom of reach in freezer. REPEAT -2- 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted metal pan used for food service. CDI - PIC voluntarily discarded.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean a warewashing machine at least once every 24 hours. Observed buildup on the ceiling and in corners inside dish machine. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on exhaust fan above drying shelf for clean dishes. -0-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC available during begining of inspection. Must have designated person in charge during all hours of prep and service.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above cooked sauces. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going in and out of walk in with gloves and return to food prep. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops, plates, and spoons stored as clean with food debris. Repeat. CDI items moved to dish for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep units, on cook line, reach in portion holding TCS foods at 42-50F. CDI items from the night before discarded and items at 42 placed in walk in unit. Repair person called. Items removed from units until repaired. Verification required.

4-501.11 Maintain equipment in good repair. Observed prep unit that was unable to maintain temperatures at 41F and below, rusted racks, and gaskets that are taped together with duck tape.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from waste container. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall corners being held together with duck tape, plastic garbage bags taped to wall, grouting missing and cracked floor tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives stored clean according to the PIC however food debris were left on them. CDI- PIC moved items to the dish pit area to be properly cleaned before the next use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed baked potatoes (130F), chicken breast (127F) and chicken legs (109F) both below 135F. CDI- PIC reheated items to at least 165F. See temp chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut cabbage, milk, and milk based sauce all without dates. CDI- PIC voluntarily discarded the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed PIC preparing RTE foods while wearing a bracelet on the wrist.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed in use utensils stored in water at 87F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed all cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-501.114 Ensure drain plug on dumpster, waste containers is in place.- Observed shared dumpster without a drain plug.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed ac/heat vent covers in need of cleaning due to dust build up. NOTE: Point deduction did not increase since EHS has seen an improvement based on last inspection documentation. However, if the violation is documented again during an inspection full point deduction will occur.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observedf two containers of onion gravy that were at 44 F. PIC stated that the items were cooked last night. CDI- Facility chose not to voluntarily discarded items since this is the first inspection under the new rule. Temps were taken to ensure that the product will meet the temperature of 41 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked rice that was hot-holding at 73 F. CDI- Container of rice was voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF Observed onion sauce cooling in deep plastic containers overnight and food reached 44F the next day. CDI items allowed to continue to cool until 41F reached. SUggest using shallow metal containers. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Observed a large bowl of white rice that was sitting at 3-comp sink during the presence of dirty containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed container of wiping cloths stored in a solution at 0ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a container of sanitizer with wiping cloths that were stored on the floor. These were two seperate containers of wiping cloths.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a food processor that is not commercial and said for household use only. 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed interior surface of container in rice cooker that was peeling apart. CDi cooker discarded. Multiuse Food-contact surfaces shall be smooth and easily cleanable. 4-501.12 Cutting Surfaces - C Observed deep grooves in surface of cutting board prep cooler.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Warewashing machine has to operate according to the DATA plate. The chemical dish machine is not reaching a minimum temp of 120 F observed unit reach 108F.

6-501.12 Cleaning, Frequency and Restrictions - C Clean floors in corners and under equipments. Clean splash from walls behind prep stations and equipment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands for less than 15 sec and using hands to turn the faucet off. Ensure to use a clean barrier like a paper towel when turning faucets off. CDI PIC had employee wash hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw chicken stored above ready-to-eat foods in the reach in unit. CDI PIC moved container to proper location. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in the walk in cooler uncovered. Ensure to cover food once item has cooled to protect food from contamination. CDI PIC had food overed during the inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee cutting raw lamb and touching freezer handle and plastic covers without changing gloves and washing hands. CDI PIC had employee wash hands properly and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ladles, spatulas, and 2 metal containers soiled with food debris stored as clean. CDI PIC moved items to 3 comp sink to be washed, rinsed, and sanitized properly. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at 0ppm. CDI PIC changed chlorine bucket and concentration was 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked rice cold holding on shelf above 45F. CDI PIC voluntarily discarded container of rice.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food items such as chicken curry, lentil soup, ground cooked lamb, cooked potatoes, tamarin sauce, and samosas held for more than 24 hrs without a date mark. Ensure to properly label all TCS food held longer than 24 hrs. CDI PIC had proper dates marked on cooked ground lamb, cooked potatoes, and lentil soup. PIC voluntarily discarded chicken curry, tarmarin sauce and samosas.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC on buffet line without proper written procedures for food items on the buffet line. CDI PIC corrected the written procedure during the inspection. Repeat violation. Points were not esculated due to having written procedures in the facility and food items were added during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer without a label. CDI PIC had label added onto sanitizer bucket.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food such as chicken curry, lentil soup, and lamb curry being cooled on countertops in large portions in plastic containers. Ensure to quickly cool foods using methods such as shallow metal pans and actively stirring. CDI food items were placed in smaller portions in metal containers and cooled in the walk in cooler. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with a broken thermometer. CDI PIC had employee purchase a thin probe thermometer during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of water and oil, and containers of spices not labeled. Ensure to label food ingredients to easily identify.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while actively preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on cutting boards and prep surfaces and cloths soiled with food debris. CDI PIC removed damp wiping cloths during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils such as serving spoons stored in a metal container on the floor. CDI utensils were moved to the 3 comp sink during the inspection.

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed tamarin sauce and spices stored in blue containers not easily cleanable. PIC stated that they will discontinue use of containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up in reach in unit racks. Ensure to increase cleaning frequency.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed shared dumpster without a drain plug.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls and handles soiled with debris. Ensure to increase cleaning frequency. Repeat violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food like an apple and containers of ice cream stored with food for public. Ensure to designate an area for employee food. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored with dry food ingredients.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed facility with black and pink debris. CDI employee cleaned out unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of rice sitting above oven and holding at 90F. CDI item reheated to 165F ad placed on buffet line where it is held on TPHC. Repeat. Points left at half because only one item out of temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich prep unit an d prep top at 49F ambient and holding foods in unit above 45F. CDI items held in unit for less than 3 hours and placed in walk in for cooling. Repair person onsite to repair unit. Verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC on buffet line and but no written procedures in house. CDI procedures provided. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice pudding in deep plastic container and onion gravy that needs to be actively. CDI items separated into smaller containers and stirred. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chopper used in facility.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls, handles, and light switches with debris.

2-401.11 Keep personal drinks stored away to prevent contamination. Observed personal cup stored on clean utensil rack, and personal water bottle stored inside of a bowl with washed vegetables.

3-302.11 Ensure food is separated and protected to prevent contamination. Observed raw salmon stored above samosas. CDI items relocated. Keep raw food separate from ready to eat (RTE) food. Observed multiple food items in walk in, reach in units, and uncovered that were not actively used and exposed to contamination. CDI items covered.

3-501.16(A)(1) Keep foods at 135F or above. Observed aloo tikki, jeera paloo, and tandoori chicken below 135F on buffet line. CDI time stamp added and food to be discarded within 4 hours. Suggest using time. Observed rice, breaded chicken, and chicken wings sitting on the counter without any form of temperature control. CDI items reheated.

3-501.16(A)(2) Keep foods at 45F or below. Observed canned vegetables that were sitting on bottom counter since 6/5 at 80F, potatoes at 49, and diced chicken at 52F in prep top. CDI vegetables discarded and potatoes and diced chicken placed in walk in.

3-501.18 Date mark food according to parameters. Observed tofu, boiled eggs, onion sauce, minced onions, shredded lettuce, lentils, potatoes, butter chicken gravy, cooked vegetables and other TCS items that were not dated. Observed employees attempting to date food and place todays date for items cooked previous dates. CDI dates changed.

3-501.15 Follow approved cooling methods. Observed facility have fried okra sitting in fryer basket while attempting to cool. CDI okra placed in flat pan and placed in walk in for rapid cooling.

3-304.12 Keep in use utensils stored with handles up out of food. Observed small pot fully stored in sauce pot and bowl stored inside of pot of rice to scoop.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed gloves that were used to go in walk in unit and come back on line and continue food prep and to touch clothes. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, bowls, metal containers, and plastic containers soiled with debris. CDI items moved for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed thermometer handle that was soiled with heavy food debris. CDI item moved for cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed base of food processor, blender base, racks in reach in unit. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls by prep area and by back prep wall.

6-303.11 Intensity-Lighting - C. 10 foot candles in walk in refrigeration. Observed less than 10 foot candles in back of walk in unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice cooker at 132-135F, aloo mutter at 122F at buffet line, and chicken pakora sitting on ledge above grill at 130F. CDI items reheated or discarded. Suggest facility use time on certain food items since buffet lasts from 1130-230pm/

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside of beverage cooler near drinks area. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee scooping rice for plates without wearing a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitstaff scooping food while wearing a watch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles, reach in vegetable freezer, racks in walk in, and walls behind prep units in need of cleaning. Repeat.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urinal in mens restroom in need of cleaning on underside area. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed PIC wash hands for less than 10 seconds. CDI- by re-directing to wash hands for a full 15 seconds.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large pot of raw, cut ready to eat onions stored without a cover and other pans of cooked food and sauces left uncovered inside the walk in cooler. CDI by covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris left on the mincer. CDI by removal to be re-washed and sanitized.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a missing air thermometer inside the reach in cooler near the beverage station.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC/head chef wearing bracelets.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a wiping cloth with debris stored on the prep counter with a sheet pan of dough CDI by removing to store as soiled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Invert large, cleaned pots that are stored under the prep table to ensure that they are protected from contamination. Observed some pots with visible signs of dried spills on the outsides of the pots.

4-501.11 Maintain equipment in good repair. Replace single torn gasket on the walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside gaskets, at reach in freezer, shelving of walk in freezer and sides of deep fryers.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Clean the underside of the mens restroom urinal.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster overfilled and recycling dumpster lid opened and dumpster side door opened.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair wall from recent repair upstairs. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Detailed cleaning needed on walls and floors under and around equipment on the cookline. Clean the towel dispenser at the womens restroom.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed one pan of cooked potatoes below 45F left uncovered inside the walk in cooler. CDI by covering.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain sanitizer used for mechanical warewashing at proper concentration. Observed the dishmachine sanitizing at 10ppm CL. VR- PIC called for servicing. Attempted priming several times and changing out the buckets but no improvement was noted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken left inside a oven turned off as low as 113F. Observed carrot pudding on the buffet line in a chafing dish at 122F. CDI by reheating to 178F and 202F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raita and rice pudding stored on the buffet above 45F (see temp observations chart) due to an insufficient amount of ice storage. CDI by providing additional ice to cool the product down. REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed carrot pudding stored without any form of sneeze shield. CDI by moving to the hot holding buffet with sneeze shield.

4-501.11 Maintain equipment in good repair.Observed torn gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting board on the large flip top cooler.

4-501.15 Operate a warewashing machine in accordance with data plate. Dishmachine is currently not sanitizing according to manufacturers specifications.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repairs to corners of walls needed and base wall behind the end of the cook line. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed the employee preparing naan, touch the cooked naan with the ungloved hand when removing it from the skewer. CDI- naan was placed back into the oven to reheat to 185F. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one small container of raw chicken stored on the upper shelf of a prep cooler over ready to eat ginger. CDI by moving the raw product to a lower shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in house made fried onions intentionally stored in room temperature since yesterday at 70F. CDI- explained that product must be stored cold or on TPHC with a written documentation, discarded after 4 hours and marked with a discard time 4 hours from frying them. Today the product was voluntarily disposed of.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored with visible soil on the prep surfaces. CDI by removal to store to be laundered. Explained that if these are to be used multiple times to store in sanitizer.

5-205.15 Maintain a plumbing system in good repair. Observed the kitchen handsink with a small leak.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Continue cleaning efforts, observed grease build up in the hood system, ansul pipes, light shields (in the hood sytem). Observed some splatter on the walls behind the prep tables and the can wash walls. Cleaning improvements noted, further detailed cleaning still needed. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed repair needed on the wall/corner by the stairs.

.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Upon entry, person who identified himself as person in charge did not have certification as a food protection manager. CDI- Owner and chef arrived after inspection started; both ServeSafe certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed no kitchen staff with signed Employee Health Policy. PIC stated he had run out of copies, and had deleted Word file that was sent to him previously. CDI- Spanish Employee Health Policy form sent to PIC, printed out and signed by kitchen staff.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee wash hands with no soap, and turn off faucets without a barrier between hands and faucet, thus recontaminating hands. CDI- demonstrated proper handwashing for staff then had employee wash hands correctly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee peeling and slicing cucumbers with bare hands. CDI- discussion, voluntary discard of cucumbers, and direction to wash hands, don gloves and return to food prep.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found two bus tubs of tomato sauce in walk-in cooler dated previous day with internal temperature of 53 F and 49 F respectively. CDI- both bus tubs voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found Windex spray bottle with green solution in it. Bulk supply of Windex found and it was blue. Discarded entire bottle.

.3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found covered bus tubs of tomato sauce with internal temperatures above 45 F dated from previous day. Discarded sauce voluntarily and discussed methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food and grease build-up on non food contact surfaces in kitchen primarily. More frequent cleaning needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed detaching base tiles in facilty. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant food and build-up on floors and splatter on walls More frequent cleaning needed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 2 pans of completely uncovered cooked food products. CDI by discarding one (see violation #18) and covering the other.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on a couple knives stored as clean on the knife rack. Observed a few hotel pans stored as clean with food debris. CDI by removal to re-wash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on the ice machine deflector plate.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lamb masala cooling from last night (10pm-11pm) in the walk in cooler still at 50F. CDI by disposal (see product disposition).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce 55F and yogurt raita 49F on the salad buffet stored on ice. CDI with education on fully submerging the product on a sufficient amount of ice. Additional ice was added and products were re-checked 30 mins later. Observed the lettuce at 42F and yogurt raita at 47F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lamb masala sauce cooling in a deep metal pan still 50F after over 12 hours of cooling. Discussed breaking down dense products in several pans and frequently stirring. CDI by disposal (see product disposition).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of food coloring and oil unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2-3 fruit flies in the facility. According to the PIC the facility has a contracted pest control company that visits monthly. Advised to clean any noted areas that may serve as insect harborage locations and notify the contracted pest control company if problem does not resolve.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a cup stored inside the flour bin for use as a scoop buried under the flour.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Advised to invert large pots stored under the prep table. Observed food debris inside from food falling from the above prep table.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Replace gouged cuttting boards on the front flip top coolers and small cutting board found on the back prep table. 4-501.11 Maintain equipment in good repair. Observed a missing fan cover on the walk in freezer fan. According to the PIC the unit has already been called in for repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the walk in cooler shelving and splatter on the outsides of food containers. Observed build up inside the prep cooler gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiled covings. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed around the tiled covings, splatter on the wall behind the prep sink area and wall by back door. Observed dust build up on the ceiling vent in the upstairs storage room where metal pans are stored underneath.

| 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: One food employee not informed of reporting responsibilities.CDI- Employee was given Employee Health Policy forms and verbally informed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee recontaminate hands by turning off faucets of handsink with clean hands. CDI- discussion, demonstration, and re-washing of hands with no recontamination.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Numerous uncovered tubs and pans of food in walk-in cooler. CDI- foods covered.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Found two soups put into small warmer to reheat on buffet line. Soups were 56 F and 76 F. CDI-taken to stovetop and reheated. Found curry chicken taken to buffet line at 123 F after reheating. CDI- returned to stovetop and reheated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Cut greens on salad buffet 65 F. Moved greens to freezer for chilling.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Observed some food extending out beyond sneeze shield at salad buffet cart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Surfaces of equipment and containers with build-up. Discard re-used yogurt and other containers when they become soiled.

. 5-501.17 Provide a covered waste bin in female restrooms. No covered waste bins in female restrooms.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damaged and detaching base tiles and damaged wall corners. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning of floors, walls, and ceilings needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food debris in large mixer and blender stored clean. CDI-sent to dishmachine

3-501.13 Thawing - C Observed chicken on counter thawing, bag on top 65F. CDI-chicken that was above 45F thrown away chicken below 45F put in refrigerator. Instructed PIC to thaw overnight in cooler.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed several opened bags of dry goods not properly closed or put into covered containers.

4-901.12 Wiping Cloths, Air Drying Location - C Observed dirty wiping cloth sitting on cutting board. When wiping cloths get dirty they need to be laundered. Do not store wet wiping cloths on food prep.

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed blender with dry rotted gasket and split food contact end of plunger for meat grinder. PIC is going to replace both

4-602.13 Nonfood Contact Surfaces - C Observed some general cleaning needed in kitchen including insides and shelving of coolers/freezers.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptacles in women's bathrooms.

6-201.16 Wall and Ceiling Coverings and Coatings - C Observed some very stained ceiling tiles and very dirty vent in upstairs storage with uncovered single service.

6-202.11 Light Bulbs, Protective Shielding - C Observed bulbs not shielded or shatterproof in upstairs storage (opened single service items).

2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employee walking thru kitchen eating. Provide a designated area for employees to eat while at work.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employees donning gloves without washing hands prior. CDI- direction to wash hands before putting on gloves. 2-301.15 Only wash hands in handwashing sink.-PF: Observed two employees rinse hands at 3-compartment sink. CDI- directed employees to move to handsink to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed lentil chips being removed from toasting heat and stacked for service, with bare hands. CDI- discarded lentils.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employees leaving work stations, entering walk-in cooler and returning to food prep without discarding gloves.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found lamb and chicken dated 12/8 in shallow pans 73 F. Determined labels were incorrect but PIC could not say when food began cooling process. CDI- Voluntarily discarded Found paneer dated 12/1 in walk-in cooler. CDI- discarded. Found pakora dated 12/2. CDI- discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found lamb in cooling process in tightly covered containers in deep volume. CDI-moved items to thin pans to attain cooling parameters.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working at cook line with large wristwatch on wrist.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed signed Employee Health Forms for four employees. Facility employs morethan four employees. Gave PIC file to make copies of employee health policy. Verification of informing employees within 10 days.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Uncovered custard in walk-in cooler. CDI-covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Roasted eggplant, baked potatoes, vegetable fritters, onion cakes, potato vada not date marked in walk-in cooler. CDI-allowed to date as PIC could state when prepared.

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found spray bottle labeled as Windex and also as soap. CDI- discardedbottle.

3-502.11 Obtain a Variance for specialized processes.-Pf: PIC states facility makes yogurt. According to recipe and procedures given by PIC, a variance is required if facility is to continue making yogurt. CDI- gave PIC Variance Request forms and instructions. Facility will cease making yogurt until approval is obtained. In the meantime, facility will purchase commercially prepared yogurt and maintain current invoices to verify purchase.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Refer to # 27 above.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thin probe thermometer broken. New thermometer within 24 hours. Verification required.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Hot plate warmers under buffet foods "For Household Use Only."

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces in kitchen with build-up. Interior of commercial refrigerator in need of cleaning. Interior door gaskets of coolers in need of cleaning.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and walls in facility in need of more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, pans, knives, ice scoop, metal containers soiled with debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato vada, turnip paneer, dal tarka, mushroom broccoli, and butter chicken held below 135F. CDI items reheated. Repeat. Suggest using time. TPHC procedures left.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two unlabeled bottles of windex. CDI chemical poured into labeled containers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food burners used for hot holding on buffet line state only for household use only.

4-603.14 Equipment food contact surfaces shall be washed to effectively remove soiled debris. Observed facility complete raw chicken prep on back prep tables and used only sanitizer to clean down area. CDI had facility use soapy water, rinse table and sanitize tables.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and exterior of prep unit, prep doors, reach in freezer floor and holders soiled with debris.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area soiled with debris.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on gloves without hand washing. CDI hands washed and gloves donned. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in 3 comp sink. CDI hands washed in prep sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above boiled eggs and lamb in reach in unit. CDI item relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle raw chicken then go to handle RTE without glove changing. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with meat grinder, ice machine, plates, and plastic containers soiled with food debris. CDI grinder broken down for cleaning, employee started cleaning machine, and utensils moved to sink for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed tandoori chicken cooked to 158F. CDI item continue to cook until it reached 189F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed vegetable fitter and tandoori chicken below 135F. CDI items reheated above 165F. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed vegetable potatoes, green beans and mushroom mix, lamb, and chick peas not dated. CDI items dated. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tandoori chicken and vegetable pakura below 135F. CDi items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce, tomatoes, and kheer above 45F. CDI items discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed onion gravy not labeled. CDI item labeled.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Observed unlabeled cleaner bottle in kitchen. CDi item labeled.

3-501.15 Cooling Methods - PF. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility cooling potatoes in large bowl. CDI item split into 2 containers.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep table, microwave doors, and grease trap for stove soiled with debris.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles by cooler floor. Repeat.

2-103.11 (M) Person in Charge-Duties - PF. PIC shall inform employees about major reportable symptoms and illnesses. Observed no on staff with knowledge of reportable illnesses and symptoms. Verification required.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed lettuce, rice chutney, and tomatooes at buffet above 45F. CDI items discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility for 24 hours or more shall be dated. Observed fried veggies in reach in without date. CDI item dated.

4-205.10 Food Equipment, Certification and Classification - C. Except for toasters, mixers, microwave ovens and water heaters food equipment shall be in accordance with ANSI accreditation. Observed domestic blender and chopper in the facility.4-201.11 Equipment and Utensils-Durability and Strength - C. Equipment and utensils shall be designed and constructed to be durable and retain their characteristics under normal use. Observed microwave that was cracking on the inside and metal interior showing.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be kept in good repair. Observed cracked tiles near walk in cooler.

6-303.11 Intensity-Lighting - C. Atleast 10 ft candles in walk in refrigeration. Observed walk in cooler with lighting below 10 ft candles.

2-102.11 Demonstration. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

3-301.11 Preventing Contamination from Hands. Bare hand contact with ready to eat food is not permitted. Observed an employee handeling ready to eat food when the inspection began. CDI- washed hands and put on gloves.

3-304.15 (A) Gloves, Use Limitation. Employees must change gloves between tasks. Observed employees working with food, then cleaning, then back to food without a glove change. CDI - employee corrected.

Clean the walls by the cook line.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

Employees must wash their hands before donning gloves to work with food. Observed employees put on gloves when the inspection began but did not wash their hands. CDI- reinforced hand washing.

Bare hand contact with ready to eat food is not permitted. Observed employees touching ready to eat food with their bare hands when initial survey of the kitchen was done. CDI - unexplained and enforced no bare hand contact.

Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed no date marking system in place. Facility must implement a date marking system as many cooked and cooled meat and vegetable products were not date marked in the facility. A return visit will be conducted within 10 days to verify the facility has implemented a date marking system.

Store wet wiping cloths in sanitizer. Observed wet cloths on equipment and cutting boards.