NAMASTE INDIAN CUISINE

1. Observed one dead adult cockroach on a glue trap in the back office storage area and one dead adult cockroach on a glue trap below the bar. It was discussed with the PIC that pest control service are conducted approximately once per month. Recent service reports were not available for review at the time of inspection. No other evidence of vermin activity was observed at the time of inspection. [CA] Maintain facility free of vermin. 2. Observed approximately 8 old rodent droppings on the floors in the alcohol storage closet. Other evidence of rodent activity was not observed at this time. [CA] Maintain facility free of rodents. Remove the droppings and clean and sanitize the affected area

Facility does not have chlorine test strips available for use for bleach and low temperature dish machine. Only quaternary ammonia test strips were available at this time. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

*REPEATED VIOLATION* Observed trailer at back of facility used for dry food, single use utensil, and spice storage. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Observed one container of cooked chicken at the cooks line at ambient temperature measured at 109F. The cook stated the chicken was cooked approximately 1 hour prior and is normally held at ambient temperature for service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHF shall be maintained under temperature control. [COS] An ice bath was made to rapidly cool the chicken

Observed raw chicken stored above ready to eat foods in the walk in cooler adjacent to the walk in freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] The chicken was relocated to a lower shelf.

1. Hot water was unavailable at the bar hand washing sink at time of inspection. [CA] Warm water shall be available between 100F and 108F for handwashing. [COS] The hot water line was opened up to supply warm water at the sink. 2. Cold water was unavailable at the left faucet of the three compartment sink. [CA] Sinks shall have hot and cold running water.

Observed ice machine at bar in disrepair at time of inspection. [CA] Maintain equipment in good repair.

Observed flex hose waste water pipe for ice machine to sit on top of floor sink at bar. [CA] Secure the flex hose to the rigid wastewater pipe as discussed to maintain air gap of at least one inch and prevent potential for back siphonage.

Observed accumulation of grease around filters and wall around ventilation hood. [CA] Clean mechanical exhaust hood and/or filters and walls of grease accumulation. Observed burner with big pot extending out of ventilation hood area. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Food handler card is only available for one employee. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed multiple food buckets stored directly on floor in walk in coolers. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed some napkins stored in paper towel dispenser at bar area. [CA] Provide single use paper towels in dispenser at all times.