CHARMINAR

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The garbage dumpsters were all left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.

Some recently sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

Many drain and houseflies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

Many food products on boxes were stored directly on the floor or on milk crate in the kitchen and back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Employees working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employees must wash their hands before removing the washed utensils from the mechanical dishwasher. Employees must wash their hands after handling soiled equipment or utensils, among others. The person in charge informed the employee to wash hand and rewash the utensils (COS).

There were no paper towel and soap supplies on one of the handwash sinks located in the kitchen area. The handwash station located by the cookline does not actually work. [CA] Provide soap and paper towel supplies for the handwash immediately. Repair the non-working handwash station immediately as well. The person in charge refilled the supplies (COS).

Tandoori chicken stored on the preparation table back in the kitchen on two small bins was measured at 48 OF. Paneer stored on the stove was also measured at 130 OF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. The manager is told to either to time code the food products to be used within the next three hours, move the chicken inside the fridge, or use to ice bath to keep the chicken cold. He is also told to keep the hot-held food products on the stove, range, or griddle to be kept at or above 135 oF. The Paneer was voluntarily condemned and destroyed by the chef.

There was no time/temperature log for/on the biryani chicken stored on the serving table back in the kitchen area. [CA] Any food product stored outside the safe temperature zone (room temperature) must be monitored using time/temperature log.

The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. Employees were demonstrated the proper washing procedures. The utensils were rewashed accordingly (COS).

Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

1- Gap above the walk in, below and on the wall near the hand sink at the cookline. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2- Missing tiles on the floor below the food preparation sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Raw meat thawing in standing water at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Leak in plumbing at the hand sink by the warewash area. [CA] Repair plumbing fixture and maintain in clean and good repair.

Ambient temperature inside the 2 door prep refrigerator at the cookline was measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. Observed Vermin: Documented in the following areas: Evidence of cockroach activity observed on the wall near the hand sink at the cookline. two lives cockroaches observed coming out from between the wall and a detached panel. Also found multiple (more than 3) live cockroaches, in different life stages, under the prep surface below the hot holding unit. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Syed Afzal , 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.

*MAJOR* The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures above 50F , PHFs were held in the prep refrigerator for more than 4 hours: raw chicken, raw fish, cooked noodles, samosas, spring rolls, cheese, potatoes, shrimp, fries, tomato paste, eggs, ground lamb, tikka sauce, fried cauliflower, fried baby corn, ground chicken. *MINOR* milk, yogurt drinks, buttermilk held inside the upright refrigerator measured between 43F-45F. PIC stated they transfered items from walk about 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by owner.

Raw eggs stored above vegetables in the walk in [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.