KATHMANDU CUISINE

Home type rodent bait found stored in facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Wet/soiled wiping towel stored on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw eggs stored above ready to eat food in standing refrigerator. [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.

Hand wash sink at bar lacks single use paper towels and liquid hand cleanser. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.

Hanging thermometers are not available in refrigerator units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Unused equipment found stored at the rear of the facility. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Old cockroach droppings observed behind the hand sink in the kitchen. Dead cockroaches observed in dry storage room, at the bar area and in the kitchen areas. Old rodent droppings observed above storage containers inside dry storage room by the walk in. [CA] Facility shall be kept free of vermin. Clean and sanitize areas of dead cockroaches and rodent droppings, seal all cracks and crevices, work with professional pest provider to prevent future infestation.

Janitorial sink Hot water valve and hand sink hot water valve by the warewash area are not operational. [CA] Handwashing facilities shall be equipped to provide warm water (100°F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. If the temperature of water provided t o a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. [CA] Hot water shall be supplied at a minimum temperature of 120°F at the janitorial sink.

Chlorine at the dishwasher was measured at 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Hand wash sink at the bar : missing soap and paper towels. Hand wash sink in the kitchen : Paper towels are stored outside dispenser. Hand wash sink in employee restroom : Paper towel dispenser is not operational. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

Part of the hood that is above the fryer is not working. [CA] Ensure all areas of ventilation hood are maintained in good repair. Light bulb above waiting station is uncovered. [CA] Provide light bulb cover.

Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed plastic cups and bowls used as scoops for bulk ingredient containers. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed employee utilizing three-compartment sink to conduct food preparation. Additionally, employee stated that three-compartment sink is used to conduct hand washing as well. [CA] Utilize sinks for their designated purposes. All food preparation shall be conducted at the food preparation sink. Hands shall be washed only at the hand wash sink.

Hand wash station at the bar: - Paper towels maintained inside box. No dispenser available. - Hand soap was maintained at the three-compartment sink. Employee stated that because the hand sink is too low and far into the bar, hands were washed at the three-compartment sink. Hand wash station in the back of the kitchen by the food preparation sink and ware wash sink: - Completely obstructed with utensils placed inside the wash basin. - Lacked soap inside the soap dispenser. Employee stated that the dispenser is in disrepair. Hand wash station at the cook line (less than 20 ft from the hand wash station in the back of the kitchen): - Paper towels were maintained on top of the counter. Power dispenser is not available. - Hand soap was maintained on top of the reach-in refrigerator in front of the sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels shall be stored inside the dispenser to prevent potential contamination. Handwashing facility shall be clean, unobstructed, and accessible at all times.

Flat of raw shelled eggs measuring at 74F maintained on top of the residential freezer in front of the pizza oven. Container of raw shelled eggs maintained on top of the one-door reach-in refrigerator next to the residential freezer. Employee stated that eggs were removed from the refrigerator about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were returned to the preparation refrigerator to immediately cool.

Consumer advisory on menu lacks disclosure that ceviches are served with raw or undercooked proteins. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Kitchen employee observed eating inside the kitchen at the food preparation refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Undercounter dish machine at the bar failed to dispenser any measurable sanitizer after multiple cycles. Employee stated that the unit was serviced about a month prior. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. Test dish washer frequently to ensure that the utensils are properly washed and sanitized. [SA] Discontinue use of the undercounter dish machine at the bar. Temporarily utilize three-compartment sink and/or mechanical dish machine in the kitchen.

Numerous live fruit flies observed underneath the three-compartment sink at the bar. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. ** Note: Employees' three-year food handler cards unavailable for review. Kitchen manager stated that employees are under training and have been employed for only one week. - 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 box of frozen octopus thawing in ambient temperature at the three-compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Minor leak observed at the waste drain pipe below the three-compartment sink at the bar. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Employee's personal belongings observed stored on preparation tables next to food contact surfaces and equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.