NEW INDIAN CUISINE

REPEAT VIOLATION Food safety manager certificate expired in 2019. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily available for review at all times.

Employee personal belongings stored throughout back dry storage room. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.

Observed bowls being used as scoops in bulk flour containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

Accumulation of dust, food debris, and grime observed on floors, shelves, refrigeration units, and cooking equipment. [CA] Routinely clean and sanitize nonfood contact surfaces to prevent buildup.

1) Unapproved floors(concrete) and walls in the back dry storage room and outside storage room. 2) No cove base on floor in restroom and kitchen area. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 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.

Water temperature at restroom hand wash sink measured 85F. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Soiled wiping cloth observed stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine). Wiping cloths shall be free of food debris and visible soil.

Facility is lacking a metal probe thermometer to measure internal food 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.

Container of raw chicken stored directly above the flour container inside storage room. [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.

Cooked chicken was being cooled inside deep container covered in aluminum foil. Cooked curry left to cool in a deep container. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Chicken thawing 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.

Measured the following Potentially Hazardous Foods (PHFs) at improper holding temperatures: Major : raw chicken (60F) held at room temperature, per PIC chicken was in the thawing process for an hour. Rice held in container above prep table (99F), held for about 30 min per PIC. Paneer held inside reach down refrigerator (44F), Cream (43-43F) and cooked vegetables (43F-44F) held inside upright refrigerator in the storage room. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC relocated chicken and rice inside refrigerator.

Measuered chlorine in mechanical warewash at 25ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Rice cooker stored directly on the kitchen floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Sanitary towels are not availble inside dispenser at the handwashing station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee filled dispenser with sanitary towels .

Floors and walls in the back if the kitchen and in a separate storage area on the outside are of concrete material and are not finished and do not appear to be properly vermin proofed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Accumulation of grease and debris on kitchen wall above the warewash sink , above cookline and in between equipments throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Found old rodent droppings on wall edges inside storage room in the back if the kitchen. [CA] Clean and sanitize area of old droppings.

Manager Food Safety Certificate and employee Food Handler Cards are not available. PIC provided a completion of food Protection Manager Class ad not a certification exam. [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. [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.

Water standing inside prep cooler and inside upright refeigerator in the back storage room. [CA] Refrigeration must be maintained in good repair.

Thermometers are not available inside refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.