SAKOON

Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the kitchen, observed the storage of bulk dry ingredients and spices (white substances, powders, etc.) without proper labeling. [CA] Working containers holding food or food ingredients shall be identified with the common name of the food, except those foods that can be readily and unmistakably recognized.

In the walk-in cooler, observed tray of cooked potato and vegetable filling has accumulation of white, fuzzy mold. [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] Food was discarded and mixed with refuse in the trash can.

1) Facility lacks Food Safety Certificate for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

1) At the buffet line, observed sneeze guard does not fully extend over the food at the dessert station. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 2) In the walk-in cooler, observed raw meats stored over ready-to-eat foods and produce. [CA] Food shall be separated and protected from cross contamination. Store raw meat or other raw products of animal origin below ready-to-eat food items.

1) Observed storage of other foods within single-use yogurt containers. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed working utensils are stored in standing, contaminated water measuring at 88F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Observed numerous dry rodent droppings (10+) in the upstairs attic area and stairway. No live activity or contamination of food observed. [CA] Clean and sanitize affected areas with rodent droppings. The premises of a food facility shall be maintained free of vermin. NOTE: PIC stated that facility receives pest control services. No reports available for review. Facility to obtain past pest control reports.

1) Observed unused equipment and clutter in the upstairs attic area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2) Observed the back door is kept propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed heavy accumulation of grease and grime on surfaces of equipment, including around the deep fryer, cook line, and refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility lacks metal probe thermometer for monitoring internal temperatures. [CA] 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 employee skipping the sanitization step during active warewashing of equipment. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a 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. [COS] Specialist directed employee to set up the 3-compartment sink with sanitizer solution. Equipment was properly washed, rinsed, and sanitized.

1) At the cook line, measured cooked tandoori chicken at 88F. Per chef, chicken was cooked 1 hour prior to temperature measurement. Chef stated that chicken will be recooked prior to service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Chicken will be discarded at the end of service (within 4 hours of time of initial cooking). Discussed that chicken shall be kept at 135F or above throughout service. 2) On the stovetop, measured container of curry from 120-135F. Per chef, curry is held on the stove and reheated for service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Curry was reheated on the stovetop to 165F for immediate hot holding.

1. Observed large hole in the wall in the beverage dispensing room. [Corrective Action] Repair the wall. 2. Observed broke wall tiles near the walk-in cooler with the freezer. [Corrective Action] Repair or replace the broken wall tiles. 3. Heavy oil and grease accumulation on the floor under and around the deep fryer. [Corrective Action] Thoroughly clean and maintain clean.

1. Observed stacks of wooden tables or walls stored at the backyard area. [Corrective Action] Remove unused equipments from the premise. 2. Observed large amounts of litter and debris at the backyard area. [Corrective Action] Maintain the backyard area clean. 3. Observed the back door left open. [Corrective Action] Ensure back door is closed when not actively moving in or out.

Heavy dust and grime accumulation on the fan guard in the walk-in cooler with the freezer. [Corrective Action] Thoroughly clean and maintain clean.

Observed rat droppings on the stairwell under a box of styrofoam cups at the back of the house. [Corrective Action] Clean and sanitize areas of rat droppings.

1. Facility lack Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Employee Food Handler's Card not available for review. [Corrective Action] Employee Food Handler's Card shall be readily available for review.

1. Observed the 2 door prep cooler (left side) and the 6 door upright cooler broken. [Corrective Action] Ensure equipments are properly functioning. 2. Heavy ice formation on the shelves and floor in the walk-in freezer. [Corrective Action] Ensure evaporator is working properly.

Missing baffle or filter in the exhaust hood at the far right side. [Corrective Action] Install the baffle.

Trash can observed slightly blocking access to the paper towel dispenser. [Corrective Action] Ensure handwash sink, paper towel dispenser, and soap dispenser are easily accessible at all times.