BOMBAY TO GOA

Multiple to go containers noted in a second restroom within the the facility. [CA] Remove all to go products from the restroom. Only chemicals shall be stored in restroom.

Multiple pieces of equipment in the back of the facility that is no longer in use. [CA] The premises of a food facility 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.

Lack of paper towels at hand wash sink inside the kitchen. [CA] Provide single use paper towels in dispenser at all times. [COS] Paper towel roll provided.

Observed water from waste pipe under three compartment sink leaking into the grease tank. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

Facility has again removed the faucet at three compartment sink and now there is only a sprayer. Install the faucet at three compartment sink.

Observed accumulation of dust and dirt on walk in cooler fan guards for both cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured PHFs such as cooked vegetable and milk above 55F in walk in cooler at front. Ambient temperature of the unit is at 60F. Measured cooked briyani rice at 80F stored at room temperature. Boiled eggs at 64F stored at room temperature. Per PIC, it was taken out at 10 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D walk in cooler PHF items. See VC&D report. TPHC marked for briyani and eggs to be used or discarded at the end of 4 hours.

Ambient temperature of the small walk in cooler at front is 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not store PHFs until is able to maintain PHF at 41F or below. Observed soiled cardboard in walk in cooler and walk in freezer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Observed household air fryer in the facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Accumulation of grease on ventilation hood, walls and ceiling around. [CA] Ventilation hood filters shall be maintained clean and good repair. Ensure the ventilation hood is in good working condition.

Observed food containers stored on floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Observed Vermin: Rodent droppings observed in the following areas: - 5+ droppings on prep table with rice cooker - 1 dropping on top of small airfryer - 5+ droppings on white chest freezer - 5+ droppings on shelf above small freezer near vegetable cutting area - 20+ droppings on floor in small storage room at the back kitchen of the facility - few droppings in back hallway that is shared with Techa next door facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Sandip, 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.

Lack of food manager certificate and food handler cards. [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. [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.

Chlorine measured at 0 ppm in dish machine. No active dish washing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Observed accumulation of food and grease on floor in cookline area and debris throughout the facility. [CA] Clean the floors and maintain in good condition. Observed cracked tiles, floors in disrepair in warewash area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed expanded foam in multiple areas of the facility to fill gaps and holes. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Hot water measured at 103F at three compartment sink. Lack of warm water at kitchen hand wash 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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

1. Observed Vermin: Documented in the following areas: 1 live adult cockroach crawling on the wall next to three compartment sink. 6-7 rodent droppings on top of dish machine 2 rodent droppings on the prep table with containers in the corner of warewash room. 8 plus dead cockroaches on sticky trap on ceiling between walk in cooler and walk in freezer. 1 dropping on hand wash sink in front packing area 1 dropping in sink and 1 dropping on the floor in large restroom with storage that is not used currently 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Srini, 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.

Measured PHFs such as boiled eggs, cooked sauces and chickpeas between 45-49F. Per PIC, the one of the employees turned the temperature too high because they thought it was too cold. Per PIC, the temperature was ok this morning, it just happened recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Within 30 minutes of lowering the temperature the ambient temperature measured at 41F. Ensure the PHFs in walk in cooler are maintained at 41F or below at all times.

Observed FRP panels loose and coming apart in walk in cooler and warewash area. Observed plastic white cover over the coving on back wall in corner of warewash room where cockroach was observed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Repair the coving. Accumulation of grease and other debris on floors and walls throughout the warewash area. Floors and walls in cookline area cleaned but there is still some grease accumulation. [CA] Thoroughly clean and sanitize the floors and walls. Observed a hole in wall above walk in freezer. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Hot water measured at 114F. [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.

Ambient temperature of small walk in cooler is 49F. The walk in cooler door is broken, it does not close fully. Small prep unit in front of cookline is not working. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the walk in cooler. Observed carboard used as shelf and floor lining and foil used as shelf lining. [CA] Discontinue the use of cardboard boxes and foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

CLOSURE VIOLATION 1. Observed Vermin: Documented in the following areas: COCKROACHES Observed cockroach activity in the following areas: 1 live cockroach on sticky trap on the wall above outlet near tandoor oven and naan/dough prep table. 1 live cockroach on wire conduit above outlet on wall next to tandoor oven and naan/dough prep table. 1 live cockroach on side of trash can next to kitchen hand wash sink. RODENT DROPPINGS Observed rodent droppings in the following areas: - On cooking equipment and floor on racks in hllway storage next to bulk food storage room. - On stainless steel shelf in back prep area (under the ceiling whole area) - In back hallway that is shared with Vishnuji - Numerous droppings in outside equipment and onion storage area - On top of bucket and unused equipment directly in front of back door. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Srini, 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.

Accumulation of food debris, excessive grease on floors and walls in cookline area, warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean. Broken ceiling panels in back prep and storage area. Observed a small hole on ceiling above unused restroom that is used for utensils and equipment. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed loose FRP panels in front of small walk in cooler and walk in freezer. And in front of three compartment sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

CLOSURE VIOLATION *Repeat violation Observed broken waste pipe under three compartment sink, when water is turned on, it is draining on the floor and into the grease trap. The water is not draining into the approved floor sink next to the sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

Waste pipe under three compartment sink is broken. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed onions stored outside the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Observed utensils and equipment stored in a restroom. Per PIC, the restrooms are not used. [CA] Equipment shall be stored within an approved facility to prevent contamination.

Observed an approved small oven used to reheat chicken in front packing area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Discontinue using the oven until it is approved.

Observed excessive food and grease debris and unused equipment and utensils in trash area. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin.

Lack of thermometer 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.

Lack of food manager certificate and food handler cards for employees. [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. 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 unused equipment and utensils within the facility prep and storage area, two restrooms that are being used as storage rooms and back hallway of the facility and back side of the facility where onions are stored. [CA] The premises of a food facility 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. [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.

Measured boiled eggs at 64F, 2 containers of curries measured at 49F. Per PIC, eggs were boiled within last two hours and curries were taken out and kept outside to reheat some portions before moving back to cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHFs to large walk in cooler for cooling.

Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Waste pipe under three compartment sink is broken and water is directly flowing on the floor and leaking into grease trap through the top cover/lid. The pipe did not appear to be missing during routine inspection and first follow up inspection. [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.[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

Lack of paper towels at hand wash sink in the kitchen. [CA] Provide single use paper towels at all times. [SA] PIC provided napkins.

Measured chicken and shrimp at 42F-45F in small walk in cooler. PIC moved most of the PHFs in large walk in cooler. PIC mentioned chicken and shrimp were taken in and out of the cooler. [CA] PHFs shall be maintained at 41F or below.

TPHC log sheet is not completed for 12/25 and 12/26.[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC entered time on log sheet.

*Repeat violation Lack of food handler cards and food manager certificate in the facility. [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. [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.

*Repeat violation Hot water measured at 108F at three 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.

Observed food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lack of hand soap at hand wash sink in the kitchen. Lack of paper towels at hand wash sink in kitchen and in front briyani area. [CA] Provide soap and single use paper towels in dispensers at all times. [COS] PIC provided soap bottle and napkins above dispenser.

Lack of probe thermometer in the facility. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

*Repeat violation Measured paneer and cauliflowers half fried at 50-70F stored on counter. Per PIC, these items were fried 40 min before and added in cold water. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC started time entry on TPHC log for both items. Measured ambient temperature of small walk in cooler at 46F, PHFs such as chicken and paneer at 43-45F. Per PIC, the walk in cooler was left open for some time for prep. Observed door gasket not properly fitted. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC properly closed the door to cool down the PHFs. PIC moved to large containers of PHFs to large walk in cooler.

Observed a gap when small walk in cooler door is closed, gasket appears to be loose and not fitted properly. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Observed cardboards used as shelf liners in walk in coolers. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed bowls used in ready to eat food items such as salan (sauce for briyani). [CA] Use scoops with a handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed unused equipment and utensils stored in back alley storage area. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Observed old rodent droppings in back alley storage area under shelves. Per PIC, the stored items on the shelves are not used by the facility. [CA] Clean and sanitize area of old droppings.

Lack of chlorine test strips. [CA]Provide chlorine test strips.

Accumulation of dust and dirt on walk in cooler fan guards, observed multiple open food containers in the walk in coolers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

*Repeat violation Observed grease accumulation on walls, floors and ceiling throughout the facility. Accumulation of black residue on walls in warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean. Open gaps observed in dry storage room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed broken tiles throughout the facility and unapproved flooring in warewash area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Accumulation of excessive grease on ventilation hood filters. Observed grease accumulated on kitchen ceiling. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure the ventilation hood filters are working properly.

Lack of TPHC for briyani (chicken, vegetable), plain rice, yogurt with spices and salan (sauce) stored at room temperature. Observed time logs, no time markings available for past 7 days. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC marked the time on log sheet for today.