BAGARA'S

1. Observed Vermin: Documented in the following areas: - 1 adult cockroach crawling on side of tandoor oven - 1 juvenile cockroach live on sticky trap on floor in front counter area near floor sink. - 2 dead cockroaches of different life stages and 2 live adult cockroaches with ootheca on sticky trap behind prep refrigerator. Refrigerator is currently behind the facility. Per PIC, it was moved out last night for cleaning and will not be taken inside. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin 4. Notification: The person in charge during inspection, [Name], 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 paper towels at front hand wash sink and kitchen hand wash sink. [CA] Provide single use paper towels in dispenser at all times. [COS] Paper towels provided.

Observed multiple juvenile cockroaches in two open bags of rice sitting on floor near back exit. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC VC&D rice by pouring in trash can. See VC& Report.

Observed gaps between wall and coving at back wall outside of walk in cooler and back door. Stainless steel wall panels are loose. [CA] Repair holes or gaps in structure and maintain in good repair to prevent pest harborage. Accumulation of heavy grease and food debris in cookline area, on floor near water heater, under three compartment sink, prep sink and prep area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.

Measured ambient temperature of under counter refrigerator close to tandoor oven at 51F. Refrigerator gasket is loose and door is not closing 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.

Measured following PHF items stored on room temperature at prep table and cart: Cooked chicken - 90F Yogurt- 70F Salan- 71F Cooked fish- 95F Cooked curry-110F Boiled eggs - 95F Curry - 67F Per PIC all the PHFs were cooked at 11:30 AM or after. Measured curries in under counter refrigerator near tandoor oven at 49F. Ambient temperature of the unit is 51F. Per PIC, all the items were brought from wlak in cooler less than 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC started time log sheet for all the PHFs to use or discard with 4 hours from when it was taken out of temperature control. Discussed TPHC with Chef. A new form will be emailed to owner. Discontinue storing PHFs in under counter refrigerator near tandoor oven until it is able to maintain PHFs at 41F or below.

Observed two large pots of chicken just cooked on floor near back door. [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.

Multiple lights under ventilation hood are not working. [CA] Provide adequate lighting.

Lack of food handler cards for some employees. [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.

Measured sanitizer at 0 ppm. Observed employee washing dishes without a proper set up, detergent and sanitizer mixed in same container. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Discussed with PIC and employee on correct warewwash set up. PIC agreed that employee will wash rewash/sanitize dishes.

1. Observed Vermin: Documented in the following areas: 5+ juvenile cockroaches under rice bags on floor near back door and freezer. 1 adult cockroach came out of electrical panel on stainless steel wall in front of freezer 1 juvenile cockroach on cardboard and mat on floor in front of warewash sink. 10+ adult dead cockroaches on sticky trap near water heater. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Raj and Sushruth Reddy Gade (On phone), 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. Observed flies throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Soiled wiping towels stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed multiple mops stacked next to water heater on floor. [CA] Mops shall be stored on a mop rack.

Multiple food bags, container, pot and other items stored on the floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open rice bags on floor and open containers with bulk food items. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food or food related equipment shall be stored in an approved fully enclosed food facility.

Observed bowls without handles used in ready to food items in walk in cooler and bulk food items in prep area. [CA] Use scoop with a handle and sore scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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

Soiled wiping towels stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed a gap greater than 1/4 inch at bottom of back door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Lack of mop rack. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.

Observed multiple bulk food containers without covers or lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Lack of common names of bulk food items out of the original packaging. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed some food containers stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lack of thermometer in the refrigerator units and probe thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 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.

Observed food debris on knife holder on the wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Observed yogurt buckets being reused. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Paper towel dispenser is stuck in restroom hand washing. [CA] Single use paper towel shall be available in dispenser at all times. Ensure dispenser is working properly. Splash guard is installed on the wrong side of the hand wash sink near prep sink. [CA] Install the splash guard between hand wash sink and prep sink.

Measured half cooked chicken cooling in walk in cooler at 64F in deep plastic bucket with a lid. Per PIC, it was cooked within last 3 hours. [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.

Observed some chipped floor tiles throughout the facility, chipped wall tiles at the bottom of the wall near hand wash sink and missing coving on the wall next to kitchen entrance towards cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Accumulation of excessive grease, food debris and dust under cooking equipment, prep tables behind refrigerators, racks and on walls. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed open panel above walk in cooler. [CA] Replace the panel to remove gaps. Ceiling vents in kitchen and restroom have dust and dirt. [CA] Ceiling vents shall be kept clean and in good repair.

Walk in cooler door does not close all the way on its own, [CA] Repair the walk in cooler door so that it fully closes without having to manually close the door.

Observed accumulation of grease on ventilation hood filter. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Three light bulbs under ventilation hood are not working. [CA]Ensure there is adequate lighting provided. Replace the light bulbs.

Measured the following items: half fried chicken - 80F, curries - 90F, rice - 85F. Per PIC, these items were cooked between 11-11:30 AM. [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 agreed to maintain these items on TPHC and discard any leftovers at the end of 4 hours from when it was prepared. TPHC form provided to the owner and manager.

Accumulation of food debris on doors of refrigerator units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.