TARIM GARDEN

Observed employee directly handling raw meat skewers, placing into the tandoori oven, then handling food equipment without changing out their gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employee to properly change out gloves and wash hands.

Food handler cards for actively working employees are not available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Observed bowls without handles used as scoops inside bulk ingredient bins. [CA] Provide approved utensils such as scoops or containers with handles to ensure hands do not come in direct contact with food.

Observed active leak in the drainpipe from ice machine. Facility is currently holding a bucket of standing water underneath the leak and is in the process of repair. [CA] Plumbing fixtures shall be maintained in good repair.

Observed gaps in the ventilation hood above the cookline. [CA] Hood ventilation filters shall be maintained in place and in good repair.

Observed cardboard boxes of food stored directly on the ground outside during delivery. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Measured the maximum water temperature at the handwash sinks in the restrooms at 65F. [CA] Warm water shall be supplied at all handwash sinks from 100-108F.

Observed multiple foods cooling at ambient temperature while fully covered with lids. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Lack chlorine test paper [CA] Provide chlorine test paper and check level daily

1. Employees do not have food handler cards [CA] All food workers, including servers, must obtain a food handler card by 03/06/25 2. Manager unaware of proper cooking temperature [CA] Train employees regarding proper food safety requirements as relates to their job requirements.

Kitchen hand sink hot water line leaks [CA] Repair the hot water line

Lack a probe thermometer [CA] Provide a probe thermometer and check food temperatures daily

Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Back door is left open [CA] Keep back door closed to deny access to rodents and insects - Corrected