Viswapathi LLC DBA Suprabhat Indian Cuisine

Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed shelled eggs stored above and next to RTE foods. COS- eggs were moved to a shelf chicken below RTE foods. Corrective action: designate a separate shelf for eggs, raw fish, raw whole meats below ready to eat foods. Vertical separation as follows:

1. RTE foods above
2. eggs, fish, and raw whole meats, above
3. ground meats, above
4. raw poultry and ground poultry products.

Observed the most recent health inspection report was not posted. Corrective action: post most recent copy of the inspection report and remove posted previous reports.

Observed food handlers not washing hands in the hand sinks. Observed Employees touching face and other body parts and not washing hands. Observed a basin set up to rinse hands. Inspector intervention, redirected staff to use hand sink to wash hands, rinse and rinse basin was removed. Corrective action: management will retrain staff on when to wash, and how to wash hands. c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken stored above and next to milk. COS- raw chicken moved to below RTE foods. Corrective action: reorganize walk-in cooler to ensure proper separation of raw animal foods and RTE foods. Storage order sign provided during inspection.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, see temperature chart. COS- foods discarded. Corrective action TCS (time and temperature control foods) that are to be keep at or below 41F under refrigeration at all times. Example: eggs used at the cook station, keep inside reach-in cooler.

Time/Temperature Control for Safety Food rice was not cooling at rate fast enough to cool to 70F in 2 hours. COS- foods discard. Corrective action use cooling charts to document and ensure foods are cooled from 135F to 70F within 2 hours, and then completely cooled from 70F to 41F within the next 4 hours. Education materials for cooling and reheating were provided as well as cooling logs.

Person in charge not performing duties; employee hand washing was not being monitored.

Observed the hand sink next to the cook line does not have paper towels. Corrective action: mount a paper towel dispenser at the hand sink and supply with paper towels.

Observed hand sink in prep rice area inaccessible. COS- equipment removed for access. Corrective action keep walk way free of equipment at all times to provide access to hand sink.

Observed electrocution insect control device installed in the kitchen over food prep. Corrective action: removed device. (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Working containers of food removed from original container not identified by common name. Corrective action: label all foods removed from original container, ex. oil, food color, and bulk foods.

Observed food stored on floor. Corrective action store all food, single service articles, and stored equipment 6" off the floor.

Observed soiled dry wiping cloth in use. Observed there were no sanitization buckets set up or in use in the kitchen and food prep areas.

Observed ice scoop with handle in contact with ice. COS- scoops removed from ice bins. Corrective action: store ice scoops in a clean dry bin outside of the ice.

Observed in use knives stored between equipment on the cookline. Corrective action: store the knives in/on a clean and sanitized surface between uses.

Observed single service bowls being used as scoops in dry foods. Corrective action: Discontinue use of bowls and use a scoop with a handle, the handle shall be store up and out of the food.

Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. Corrective action: store cups in drying racks after washing and do not stack cups until completely dried.

Observed leak at the 3-compartment sink. Corrective action: repair leak at the 3-compartment sink.