7 Spices

Observed several containers of Time/temperature control for safety food items (TCS): cooked goat and cooked chicken stored inside the lower area of the prep cooler; cooked goat and cooked chicken inside the three-door reach-in cooler; and cooked rice inside the walk-in cooler without date marking labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected on Site (COS): Employee placed date-marking labels on the containers.

Observed home defense pest/rodent spray stored in the chemical storage area. Pest control spray that is used for residential use is not allowed to be used or stored inside the food service establishment. Have your reputable pest control company's representative come and provide pest control service.

Observed numerous spices and seasonings: sugar, salt, cumin, curry powders, etc., in the main kitchen, unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label each container with its common name. Label food containers with their common name.

Observed several roaches in the kitchen area between the three-door reach-in cooler and the walk-in freezer area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control; and 4. Eliminating harborage conditions. Contact your reputable pest control company to come and provide pest control service.

Observed the nozzle of the soda gun at the bar area heavily soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Sanitize soda nozzles.

Observed the dish machine dispensing 10 parts per million (ppm) of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall dispense chlorine chemical sanitizer solution at 50-100 ppm. Have the dish machine serviced/repaired.

Observed several containers of Time/temperature control for safety food items (TCS): cooked lamb, cooked chicken, and soft boiled eggs stored inside the cooler of the prep-top unit without date marking labels. PIC states the items were made on Monday 3/30/26. Also observed a container of boiled potatoes inside the walk-in cooler with no date marking label. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Place date making labels on food items.

Observed numerous spices and seasonings: sugar, salt, cumin, curry powders etc. in the main kitchen unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label each container with its common name.

Observed no food allergen awareness notification posted for customers. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post allergen notification for customers.

Observed bags of frozen shrimp and white fish thawing on the counter next to the prep sink in the main kitchen. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below, As part of a cooking process if the food that is frozen is: Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. Use an approved thawing process listed above to properly thaw food items.

Observed the back door of the main kitchen open during the inspection. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Corrected on Site (COS): PIC states the worker had taken trash to the dumpster. PIC closed the door.

Observed numerous spices and seasonings: sugar, salt, cumin, curry powders etc. in the main kitchen unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label each container with its common name.

Observed air gaps around the rear exit door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: ) Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have the door and/or door threshold repaired,to prevent entrance of pest and rodents.

Observed in use utensils stored on the stove top in stagnant water (87°F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Employee removed the utensils and discarded the stagnant water.

Observed the ice scoop stored on an unclean surface. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. Employee removed utensil in order to be washed, rinsed and sanitize. Facility will use a food container to store the ice scoop.

Observed the ceiling and walls of the main kitchen heavily stained. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean ceiling and wall inside the main kitchen.

Observed Time/temperature Control for Safety foods: Curry chicken (43 F), Onion sauce (43 F) being stored inside the prep top cooler above 41 F. Also observed spaghetti noodles (43 F), Curry chicken (43 F), and white rice (50 F) inside the walk in cooler above 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: Person in charge discarded food items as they were in the units overnight.

Observed time/temperature control for safety (TCS) foods above 41F inside the reach in cooler near the ice machine: Yogurt 47F, Rita 48F and Whole Milk 51F. Per person in charge the items were placed inside the unit yesterday. Ambient air temperature of the unit is 48F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food items were discarded.

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside of the walk-in cooler. Also, observed chicken (48 F) and marinated curry sauce (46 F) above 41 F inside of the prep top cooler. The ambient air temperature inside the walk-in cooler is 47 F. Noticed a build-up of ice at the bottom of the fans inside of the walk-in cooler which is a possible indication the unit is not functioning correctly, causing the ambient air temperature to be above 41 F. All cold hold TCS foods must be 41 F or below. Corrected on Site (COS): Cooked and Ready-To-Eat (RTE) foods held inside of the unit for more than 1 day were discarded. Delivery foods that were received this morning were moved to another cold hold unit.

Observed raw onions being stored next to raw chicken wings in the walk-in cooler. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: ready to eat foods and other raw animal foods based on its final cooked temperature. Employee relocated the food items.

Observed raw chicken wings stored above ready to eat yogurt and raw chicken leg quarters stored over raw lamb. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: ready to eat foods and other raw animal foods based on its final cooked temperature. Employee relocated the food items.

Observed the reach cooler door not closing completely due to a bulge allowing air to escape. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Have the door repaired.

Observed bulk food storage container without label. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Employee labeled containers with the common name of food.

Observed live and dead roaches on the wall and food contact surfaces in the main kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.Recommended pest control from a reputable company.

Contact a reputable pest control company and remove unused equipment.