DABBAHWALA

2-2A: .03(1)(c)2,3,17Person-in-charge was not aware of the employee health policy, including symptoms, diseases, when to restrict/exclude, and responsibility to report to the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person-in-charge was coached on employee health.

2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved containers (water bottles, reusable cups) stored on prep counters throughout facility. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were placed in office.

6-2: .04(6)(g)Observed multiple containers of idli batter, chicken biryani, and dahl made more than 24 hours ago without proper date marks. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were date marked.

12A: .04(4)(q)Observed multiple bags of rice stored on floor in dry storage area, and boxes of peppers stored on floor in walk in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from floor.

14A: .04(4)(k)Observed cups being used as scoops in multiple containers of spices, salt, flour, corn starch, and sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On 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; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from spices.

6-1B: .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F in left hot holding cabinet (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for less than 2 hours and were allowed to be reheated to 165F.//

14B: .05(10)(e) 1,2,4Observed two stacks of metal bowls stored as clean stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Bowls were placed at 3-compartment sink to be washed, rinsed, and sanitized.//