NaanStop

Observed vegetable samosa at 45F in WIC CA: PIC moved product to metal pans to bring to 41F or below

Observed open seasoning bags (paprika, corriander, haldl, garam masala) in back storage room CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed failure to have TMD inside hot holding units CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed failure to have hot running water in facility CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed just cooked chicken at 153F Raw Animal Foods CA: PIC immediately returned chicken to grill to reach final cook temperature 165F

Observed TCS items above 41F (coconut chutney 46F, sweet chutney 47F, Chile chutney 45F) Cold Holding CA: PIC immediately placed items on ice to bring to proper cold temperature 41F or below.

Observed front cooler ambient temperature 52F Good Repair & Proper Adjustment CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

During routine inspection observed cookie dough stored uncovered and underneath reach-in cooler. When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered food.

Observed in reach-in cooler food stored and uncovered (samosa). When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered food.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed Jewelries

Observed Kitchen hand sink leaking from faucet. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law. PIC will ensure sink is fixed.

Observed floor and equipment extremely dirty with build-up of food debris and stains. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed floor and equipment extremely dirty with build-up of food debris and stains. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean frequently and routinely.

Observed cold hold TCS such as yogurt-base sauce, cauliflower, and raw chicken held above 41 degrees Fahrenheit. Cold holding foods shall be held 41 degrees Fahrenheit or below.

Observed hot holding TCS such as grilled chicken held above 135 degrees Fahrenheit. Hot holding foods shall be held 135 degrees Fahrenheit or above.

Facility failed to provide and maintain ServSafe certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed sanitizer solution below 50 ppm. Chlorine solution shall be held between 50-100 ppm. COS: manager corrected chlorine solution at the three-compartment sinks and buckets.

Observed ground turkey held at the meat sink thawing. All thawing TCS should be underneath constant running water. Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water.

Observed walk-in cooler ambient air temperature held above 41 degrees Fahrenheit. Walk-in cooler holding at 48 degrees Fahrenheit.Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Observed a box of food in the walk-in cooler stored on the floor. Single-service bottles stored on the floor near ice machine. food shall be protected from contamination by storing the food At least 6 inches (15 cm) above the floor.

Observed handwashing sink drains not properly draining near three-compartment sink. System Maintained in Good Repair. A plumbing system shall be repaired according to law; and maintained in good repair.