SARAVANA BHAVAN

Observed cockroaches in the following locations: - 1 fast-moving, live nymph cockroach on the floor, left of the cooking equipment in the frontmost prep area - 1 live adult cockroach on a lower shelf in the frontmost prep area - 1 dead cockroach on the wall behind the 3-compartment sink [CA] Keep facility clear of cockroaches. FACILITY MUST REMAIN CLOSED. See notes below.

Observed live and dead cockroaches in the following locations: In the frontmost cooking/prep area - 2 live cockroaches, one on the wall near the seating area and one on the floor - 1 dead cockroach on the floor - 1 dead cockroach on the lower shelf under the 3-compartment hot holding unit - 1 dead cockroach on the floor under the handsink In the back kitchen: - 1 egg sac on top of a cutting board on a shelf near the walk-in refrigerator - 1 dead cockroach on the floor under the upright dishwasher In the appetizer side prep room: - 1 dead cockroach on the floor, left of the large chest freezer [CA] Keep facility clear of cockroaches. Clean and sanitize all surfaces. FACILITY MUST REMAIN CLOSED DUE TO EVIDENCE OF ONGOING COCKROACH INFESTATION. See notes below.

Observed a cockroach egg sack on a large white cutting board on a shelf next to the walk-in refrigerator. [CA] Keep food contact surfaces clean and sanitized and free of contamination. [SA] The cutting board was removed from the shelf to be washed and sanitized later.

Heavy grease accumulation on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Both hand washing sinks (front and back) are missing single use sanitary towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS]

1. Observed Vermin: Documented in the following areas: live cockroaches throughout the kitchen; above prep table across from cookline in the back, behind soap dispenser at the hand sink by the cookline, heavy concentration of live cockroaches inside the cabinet to the left of dry storage room door, multiple live and dead cockroches throughout the kitchen on stove, on walls and floors of facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Ramesh, 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 grease on walls and ceiling throughout the kitchen. [CA] Clean routinely.

Containers of bulk food stored open inside dry storage room and above food prep shelves at the cookline. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Chlorine at the dishwasher measured at 10ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Various vegetables dishes (see measured observations) stored to cool inside the 2 door refrigerator by the walk in, measured between 99F and 110F. PIC stated PHFs were prepared more than 3 hours ago and were stored to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PHFs were VC&D by PIC.

1. Throughout the facility the floor trench drain grates are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or replace the trench drain grates. 2. In the ceiling above the two door upright cooler when transitioning from the back of house area to the cook line area, there is a hole in the drywall. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or seal the hole in the ceiling to prevent entrance and harborage of vermin. 3. The restroom door separating the toilet room from the hand washing station is covered in dirt and grime. [CA] Clean the door.

In the kitchen area, between the cook line and serving line, there is a floor drain with standing water. No other floor drains or plumbing fixtures were affected. [CA] Ensure all drains, floor sinks, and waste water receptacles are functioning properly.

Observed employee wash food containers and pans without sanitizing. [CA] - All food contact surfaces of utensils and equipment shall be clean and sanitized (with 100ppm chlorine or 200ppm Quat). [COS] - 3-compartment sink refilled with chlorine at 100ppm, all food containers to be sanitized.

1. In the kitchen area, across the cookline, a knife was found stored in between the prep cooler and the wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. In the kitchen area, at the cookline, there is a bowl being used as a scooper for the Dosa Dough. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Inside walk in cooler, found a covered container of cooked masala (potatoes) measuring 128F, also a covered container of cooked carrots measuring 105F. [CA] - Use approved cooling methods to cool foods from 135F to 70F in 2 hours and 70F to 41F in 4 hours or less. [COS] - Uncover foods to rapidly cool. Recommend ice baths or ice paddles while frequently stirring.

At chutney station, measured red chutney 140F, green chutney 105F and coconut chutney 100F, all foods stored on ice . [CA]- Maintain cold at 41F or below OR maintain hot at 135F or above. [SA] - Facility monitors food, not stored for more than a couple hours. Use time as a public health control to monitor time control for chutneys, not to exceed 4 hours before discarding.

In the employee restroom there was no toilet paper available. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Observed employee dip hands in water to rinse after handling dosa batter. Per manager water is changed every 15-20 minutes. [CA] - Do not use standing water to rinse hands, use approved handwash sink for clean water to rinse hands.

Kitchen staff were observed peeling and cutting potatoes outside of the facility in the rear outdoor room. Room is not vermin-proofed. [CA] Food preparation shall only occur in approved areas.

Found a dead fly in salt in the dry storage room. [CA] - Adulterated food shall be disposed of immediately and not served/used. [COS] - Salt discarded in trash.

At front cookline, found handwash sink with no soap and no paper towels. [CA] - ensure all handwash sinks are fully stocked with soap and paper towels for handwashing. [COS] Restocked

Not all food handling staff were able to present a food handler card upon request. [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.

1. In the kitchen area, at the exhaust hood above the cook line, there are gaps in between the filter baffles. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters. 2. At the hand washing station adjacent to the toilet room there was insufficient lighting. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

1. Facility does not have test strips for their choice of sanitizer, Quaternary Ammonia, at the manual ware washing sink. 2. Facility does not have test strips for the sanitizer, Chlorine, used in the ware washing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.