SWARAJ INDIA

Facility has removed the handwash station at the staff restroom. [CA] Handwashing facilities shall be provided within or adjacent to toilet rooms.

Several areas in the facility require exclusionary measures to be completed. - Several cove base tiles are missing or broken. - Several panels of FRP are detached from the wall. - Several holes in FRP have had mesh steel over holes. Provide a repair that has a smooth, easily cleanable, durable, and non absorbent finish. - Several crevices throughout facility have gaps. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or replace affected finishes.

1. Observed Vermin: Documented in the following areas: - Two live cockroaches behind gap of FRP above the upright cooler that is not easily moveable. - A live cockroach was observed near the mop rack rail. - Numerous rodent droppings were observed under the residential grade microwave. - Several rodent droppings observed on cups stored under the microwave. - One dead cockroach bearing an ootheca (egg sac) near the vent of the undercounter cooler at the bar. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Ganesh, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Facility has an upright cooler that lacks casters and is sitting on the floor. [CA] Ensure equipment is installed correctly. Provide casters (wheels) or install to allow floor to be easily cleanable.

In the dry storage room, observed multiple bulk ingredient bags are kept open and uncovered. [CA] After opening, foods shall be transferred to an approved container with tight fitting lids.

1. Observed Vermin: Documented in the following areas: - In a sticky trap underneath the shelving and 2-door upright cooler, observed two live adult German cockroaches and multiple dead cockroaches of various life stages. - Nearby the cook line, observed dead cockroach on the cove base. - Underneath the 3-compartment sink at the bar, observed dead cockroach on the piping. - At the warewashing machine, observed multiple dead cockroaches of various life stages. - In the dry storage room, observed excessive rodent droppings on top of packaged foods, on the storage shelves, and on the floor. Observed rodent droppings on the floor at the back doorway leading outside and through the food preparation area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Ganesh, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.

Observed heavy accumulation of food residue and debris on the floors underneath the cook line, refrigeration units, warewashing sink, and in the dry storage room. [CA] Routinely clean and sanitize floors, walls, and ceilings.

Observed holes in the ceiling above the food preparation area and in the wall underneath the warewashing sink. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

1) Observed single use milk containers are reused to store desserts and other foods. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. 2) At the flat top, observed working utensils are stored inside standing, contaminated water measuring 103F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

At the cook line, measured the ambient temperature of the rightmost preparation units at 48F and 52F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until units are repaired.

Actively working employees lack food handler cards. The food handler cards are expired or unavailable for review. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

1) At the cook line, measured goat meat at 73F and heavy cream at 68F. Inside the preparation units, measured multiple Potentially Hazardous Foods including curry from 48-53F. Per employee, all foods were removed from the cooler less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to working refrigeration units to facilitate rapid cooling. 2) On preparation counters, measured chop masala, pakora, fried chilis from 65-73F. Per employee, items were removed from the cooler less than 2 hours prior to temperature measurement. Per PIC, all foods are discarded by the end of lunch service. No evidence of time markings observed. [CA] Potentially Hazardous shall be kept at 41F or below or 135F or above. [SA] Per employee, foods will be discarded by the end of lunch service (within 4 hours from time of removal from refrigeration unit). Discussed TPHC during inspection--PIC will elect to keep all foods under refrigeration from now on.

Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Wiping towels are observed used, reused, and stored on prep surface at the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Rubber gaskets on food prep unit located across from the cook line is in disrepair. [CA] Replace gaskets on refrigeration units and maintain in good repair. 2) Observed knife stored on magnetic holder above prep table that is chipped at the blade. [CA] Remove damaged equipment/utensil from use and replace.

Chlorine sanitizer at the dishwasher is measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Food preparation is conducted in unapproved area located at the back of the facility. Room has unapproved floors, walls, and ceiling. [CA] Food preparation shall only be conducted in a located that is clean and protects food from contamination.