TANDOORI PIZZA

Prep cooler observed to have reach in drawers in operable. Cooler had cheese and milk stored inside. Per employee cheese and milk was moved there this morning (approximately 4 hours prior) because of broken walk in cooler. Cheese measured to be 49F and milk measured to be 69F. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Cheese was moved back into walk in cooler and milk was VC&D.

1. Observed Vermin: Documented in the following areas: -Rodent droppings observed in routine follow up under prep cooler and water heater on 12/11/2025 was cleaned and removed. Rodent dropping observed on bottle of oil, under prep sink, and on the floor to the left of stand mixer. -Semi-dead cockroach observed in facility: -1 by box of onions next to walk in cooler. -1 under hot water heater -2 in back by doorway. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Priscilla Mark 4. Notification: The person in charge during inspection, Manjeet Singh, 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.

Walk in cooler measured to have: -Ambient temperature of 50F -Mozzarella at 50F -Ground lamb at 45F -Diced chicken at 45F One of the walk in cooler fans observed to not be in operation. Per PIC, technician is coming today or tomorrow morning to repair cooler. Per PIC, cooler was just restocked and cooler was kept open for an extended period of time bring in delivery. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. Repair cooler and ensure it can maintain 41F or below. [COS] All Cheese and meats and other PHFs were moved to prep cooler reach in portion and upright freezer for storage. Whole produce, dough, and shelf stable sauces are able to kept inside walk in cooler.

Walk in cooler observed to have rubber gasket fraying at bottom of walk in cooler. Only one of the condenser fans of walk in cooler observed to be on.[CA] Repair gasket and maintain in good condition. Repair walk in cooler fan and maintain in good condition

Rodent dropping observed on floor by water heater and floor behind left most prep cooler. Per PIC areas are cleaned as needed and is unsure if facility has regular pest control. [CA] Clean and sanitize area of dead cockroaches or old droppings. Keep facility free of vermin infestation. Ensure to routinely monitor for signs of vermin activity and 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 until vermin infestation has been eliminated. [COS] PIC cleaned up rodent droppings. Follow up inspection for this violation shall be conducted. Provide inspector contact with a license pest control provider for regular service at time of inspection.

1) Back door observed to be propped open when in not in use. Back door observed to have gap underneath. [CA] Keep back door closed when not in use to prevent vermin entry. Ensure when back door is closed there are no gaps under door that could allow the entry of vermin. 2) Employee food scattered on shelves in walk in cooler. [CA] Keep employee personal items and foods separated from the retail food and food prep surfaces.

Employee observed to be operating register and phone prior to making pizza.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Ensure employees wash hands prior to handling and prepping food. [COS] Employee washed their hands and put on gloves prior to making pizza.

Dirty wiping cloth observed to be stored on counter top.[CA] Keep in use wiping cloth inside sanitizer solution between wipes. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Ventilation above Lincoln Pizza Oven observed to be accumulating dust and debris. [CA] Clean ventilation screen above pizza oven.

Food facility missing food safety certificate. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one employee with a valid Food Safety Certificate available for review at all times.

Food handler cards not available for staff [CA] - Ensure all food handlers maintain valid food handler cards. At least one person shall maintain a valid food safety manager certificate. Keep cards and certificate available for review

Thermometer for the left pizza prep unit is located behind the unit, employee had to pull refrigerator from wall to read temperature of the unit [CA]- A thermometer shall be provided for each refrigeration unit. The thermometer shall be located to indicate the air temperature in the warmest part of the unit and shall be affixed to be readily visible.

Hot water peaked at 117F at the 3-compartment sink [CA] - Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks (minimum 100°F).

Observed leak from faucet at the 3-compartment sink. [CA] - Repair to eliminate leak. Ensure hot and cold water knobs are working properly and are able to completely shut off water.