BHAVIKA'S INDIAN VEGETARIAN FOOD

Observed knife storage unclean in kitchen area. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Measured kadhi at 103 F at room temperature. Per PIC, it was made at 2 PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR 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 time marked the PHF items to use or discard within 4 hours.

Accumulation of grease on bottom of cooking equipment in the corner of cook line. Accumulation of debris observed on bottom shelf of white freezer. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed lack of ingredients on labels for bulk food items that ares stored in display area. [CA] Provide labels on the containers with common name and ingredients.

Chlorine test strips seem soiled with debris. [CA] Provide working test strips.

Accumulation of grease on floor in cook line area. [CA] Floors in food preparation area shall be kept clean.

Observed old rodent droppings in one corner under three compartment sink. Observed equipment stored in front of three compartment sink that may prevent easy cleaning under the sink. [CA] Clean and sanitize area of old droppings. PIC mentioned they will provide pest control report via email. Email it to sukhreet.kaur@deh.sccgov.org

Janitorial sink seems to be occupied with equipment and other items in front of the sink. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided.

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

Observed grease on floors behind and next to equipment in cooking area. Accumulation of food debris, dust and dirt on floors in corners throughout the facility. [CA] Floors in food preparation are shall be kept clean.

Observed equipment stored on shelves near hand wash sink and three compartment sink that are not clean to sight and touch. [CA] Equipment and utensils that are not currently in use are not clean to sight and touch.

Accumulation of debris on wall panel behind three compartment sink and hand wash sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.