Naan Appetit & Wild Ginger

Observed handwashing sinks did not have handwashing signs.

RCA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed facility is still using bowls as scoops.

COS CA: PIC removed bowls. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Bowls or cups without a handle are not to be used as scoops.

Observed multiple used knives stored on tables or in the space between two tables.

COS CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b).

Observed multiple bus tubs with old paper labels and glue residue stuck on them after cleaning.

COS CA: PIC removed bus tubs for re-washing. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed facility had raw lamb on top of produce, peas on top of raw chicken and raw fish over bread and butter.

COS CA: PIC had employees move food items to avoid cross contamination of foods.

Observed establishment utilizing time as a public health control without having written procedures. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.

RCA: PIC discarded TCS food. If time without temperature control is used as the public health control up to a maximum of 4 hours (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;

Observed multiple in-use utensils was not stored with the handle above the top of the food and the container, facility was using bowls as scoops.

COS CA: Employees removed all bowls from food products.

No suitable facilities provided to store employee clothing and other possessions. Observed employee coats stored on top of multiple boxes of single use items.

RCA: Facility is to provide a designated area for employees to store personal items.

Observed both handsinks to not have soap at the beginning of inspection. THe first hadnsink also had a dish rack in the way and was not easily accessible. CA/COS: Employee replaced handsoap and removed dish rack

Observed inconsistent date marking throughout facility. Also observed some food items with dates exceeding 7 days. CA/COS: PIC discarded food items and will ensure employees are properly discarding food items.

Observed wet nesting within dishes on clean dish rack. CA/COS: PIC will have diswasher rewash the dishes and let air dry completely before stacking

Observed employee items on or above facility items (phone, airpod, speaker). CA/COS: PIC will ensure employees use designated area. PIC had employees remove items.