INDIAN SIZZLER EXOTIC CUISINE

4 dead cockroaches observed on floor next to floor sink at ice machine. [CA] Facility shall clean dead cockroaches and continue to monitor for new vermin activity. Recommend increasing pest control from twice per month to once per week until no more new vermin activity observed in the facility. [COS] Operator swept dead cockroaches into garbage and sanitized floor.

1) Containers of dry bulk flours and white powders observed to be missing labels. [CA] Provide labels for bulk dry foods. 2) Containers of food observed to be stored on floor of walk in freezer. [CA] Keep containers at least 6" off of the ground 3) Containers of open food observed to be stored in walk in freezer in back of facility. [CA]Walk in freezer in back of facility shall only be used to store closed foods. Wrap foods prior to transporting to and from freezer

1) 4-comp Dishwash sink at bar observed to be leaning and unsecured to wall. [CA] Repair sink. Seal sink to the ball and maintain in good condition. 2)3-comp dishwash sink in back observed to have leak in sanitizer dispenser line. 3-comp sink has both water lines turned off when not in use. Per employee sink is turned back on temporarily for dishwashing if needed and washes a majority of dishes in upright dishwasher. [CA] Repair leak for dishwash sink and maintain in good condition.

Traps with cockroaches observed: -Behind ice machine w/ about 1 dozen dead cockroaches -Under server area handwash sink w/ 1 dead cockroach -Under bar area handwash sink w/ 3 dead cockroaches and 1 live cockroach Per operator trap behind ice machine is old and other traps were placed within the last week. Rodent droppings observed: -under unused soda machine in corner of server area. -under register at bar. [CA] Clean and sanitize area of dead cockroaches or old droppings. 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. Operator provided report from Eco Terra Pest Control from 02/12/26. [SA] Facility shall clean and sanitize all affective surfaces and remove all evident of vermin infestation. Facility shall receive a follow up within 24 hours, if vermin activity is observed at that time further enforcement action may occur. Facility shall provide inspector with contract of continuing pest control services at this time.

1) Gasket in prep cooler in cookline observed to be fraying. Gasket for right side bar under the counter cooler observed to be fraying. [CA] Repair gasket and maintain in good condition. 2) Right side bar under the counter cooler observed to have leaking condenser. [CA] Repair condenser and maintain in good repair.

Employee observed to have had hands on floor and plumbing under 3-comp sink and attempted to return to food prep without handwashing. [CA] Employees shall wash hands after contact with floors or other contaminated surfaces. Wash hands with soap and warm water for at least 20 seconds prior to returning to food prep. [COS] Employee washed hands with soap and water.

Wiping cloth observed to be on countertops in back prep area and cookline. [CA] Keep wiping cloths in sanitizer solution.

MAJOR: 1) Green beans measured to be 82F after mixxing inside walk cooler. Beans were made about 2.5 hours prior per operator and left in pot then then moved into walk in cooler an hour prior. MINOR: 2) Tandoori chicken was pulled from oven and left in pile near oven for about 45 minutes. [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. Recommend limiting time beans, chicken, and other PHFs are at room temperature in a pot or in large pile and transfer beans immediately to shallow tray to cool. [COS] 1) Green beans were VC&D. (see VC&D Report). 2) Chicken was transferred onto a single layer sheet pan and moved into walk in cooler.

Handwash sink on side of prep area observed to have been removed. Other handwash sinks available in kitchen for use. [CA] Return handwash sink and keep sink fully stocked.

1) Garbage enclosure in back observed to be cluttered. [CA] Keep garbage enclosure free of clutter and remove unused equipment. Clutter may attract vermin. 2) Server area observed to have clutter by old decor. [CA] Keep facility clear of clutter to prevent vermin harborage.

Raw chicken containers observed to be store above raw fish. [CA] Store raw poultry below all other raw meats, produce, and ready to eat foods to prevent cross contamination.

1) Bulk dry foods observed to have single use paper bowls as scoops. [CA] Provide multi use durable food grade scoops with handles. Store scoops such that handles are not in direct contact with food.

Dessert table observed to be missing sneeze guard from one side. [CA] Provide sneeze guard and all sides accessible for customer serviced to prevent cross contamination.

1) Upright dishwasher in back measured to have 20ppm chlorine. [CA] Maintain chlorine in mechanical ware wash machine at 50 PPM. 2) 3-comp sink in back measured to have 100ppm quat ammonia. No dishwashing was occurring at time of inspection [CA] Keep sanitizer at 200ppm quat ammonia. [COS] Sink was drained and then refilled with 200ppm quat ammonia.

1) Scoops in bulk dry food bins observed to be stored with handle directly in food or have no handle. [CA] Provide scoops with handles and store such that handles are not in direct contact with food. 2) Clean bowls and utensils stored under soap dispenser by server area. [Ca] Store clean utensils away from sources of contamination.

Chicken tandoori measured to be 100F after 1.5 hours of cooling. Chicken observed in be in large deep metal pan. [CA] Cool chicken using shallow metal pans and do not stack chicken more than 2 inches thick for effective cooling. [COS] Employees spread out chicken and placed back into walk in cooler to cool. Within 35 minutes chicken measured to be 70F.

1) Bulk dry storage containers of flours and rice in dry storage room observed to be missing lids or stored with lids kept open [CA] Keep dry storage containers with tight fitting lids. 2) Labels were missing from bulk dry good containers. [CA] Provide labels for containers of bulk dry foods, especially easily mistaken white powders. 3) Raw chicken observed to be stored above ready to eat curry in walk in cooler. Raw chicken observed to be stored over raw fish in walk in cooler speed rack and in prep cooler by fryer. [CA] Keep raw chicken below other raw meats and ready to eat foods to prevent cross contamination.

Walls and ceiling inside beverage walk in cooler observed to have dust and debris accumulation. Floors by dry storage area observed to have some accumulated debris [CA] Clean walls, floors and ceilings.

Handwash sink observed to have a faulty soap dispenser by dishwasher. Handwash sink in the back missing cold water. [CA] Ensure handwash sink is fully stocked and operational with soap, paper towels, and warm water at all times. [COS] Handwahs sink by dishwasher soap dispenser was repaired. Secondary handwash station was set up by 3-comp sink in back area.

Tandoori chicken measured to 101F on cooling rack at cookline. Per operator tandoori chicken was made 1.5 hours ago. [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. Place chicken inside walk in to cooler quickly. [COS] Chicken was placed into walk in cooler immediately.

Walk in freezer observed to have food containers directly on floor. [CA] Keep containers of food 6 inches off of the floor.

Raw chicken observed to be stored over raw fish in walk in cooler speed rack. [CA] Keep raw poultry at bottom below all other raw meats to prevent cross contamination.

Frozen cooked chicken stripes observed to be thawing under prep cooler. [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. [COS] Chicken was moved into walk in cooler.

1 handwash sink in back of facility observed to only have cold running water. Water measured to be 64F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1) Containers of sauce observed to be on the floor was walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2) Container of spices and grains in dry storage area observed to have lids kept open [CA] Keep lids closed to prevent cross contamination.

Large deep container of tandoori chicken observed to be under prep table covered with foil measuring 125F. Per operator this containers of chicken shall be cooled and used at a later time and was made about 1 hour prior. [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. Place cooked foods into cooler to actively cool foods. [COS] Chicken was moved into a single layer on 3 sheet pans and placed at the top of speed racks inside walk in cooler.

No FSC available for review. Per owner he had already taken the test and is waiting for email of certificate. [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.

The following items were observed out on prep area and cooler area across from cookline and measured to be: -Raw chicken at 52F -Raw fish at 59F -Raw spicy chicken at 53F -Cooked tandoori chicken (in small bowls) at 112F -Fried Cauliflower at 43F -Lentil balls at 133F -Heavy cream at 53F -Coconut cream at 61F -Fried bitter melon at 63F Employees observed to be partially prepping from each container and leaving containers out. MINOR: 2 large container of biriyani rice observed in the back of the facility near cookline out. Bririyani measured to be 140F. Per employee large container shall be kept on shelf until the end of lunch time and then discarded and Biriyani was made and finished in the last hour. SOPs for TPCH did not include items in the kitchen. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If PHF is out for diligent prep, only use small portions of food during preparation and quickly return items to cooler after prep. PHFs left out of refrigeration waiting for buffet line to run out to be restocked is not considered active prep. If PHFs are not to be immediately used or prepped within deligent prep window properly cool foods and place in walk in. [COS] Per employee raw chicken, raw fish. and raw spicy chicken were placed out in around 11:00AM (about 45 minutes prior) to be fried and then placed directly in buffet line. Items were placed into reach in portion of prep cooler. Per employee cooked tandoori chicken (in small bowls) was made about 1 hour prior and placed aside to be placed in buffet line after reheating. Employee placed chicken into microwave and reheated chicken to 165F prior to placing out on buffet line. Per employee fried cauliflower was just taken out of reach in cooler to be refried and and added to curries for buffet line. Some cauliflower was placed into deep fryer for reheating for buffet line and rest of cauliflower was placed into prep cooler reach in. Per employee lentil balls was reheated in fryer in the last 15 minutes and shall be served to order for customers. Lentil balls may be held for on TPHC in kitchen. PHC SOPs to reflect that reheated PHFs and biriyani in kitchen shall be discarded at the end of the lunch buffet (11:15AM-2:30PM) Biriyani rice may kept on TPHC and was discarded at the end of lunch. Facility shall update TPHC SOPs to reflect that reheated PHFs and biriyani in kitchen shall be discarded at the end of the lunch buffet (11:15AM-2:30PM) Biryani was discarded at the end of lunch service. Per operator he shall keep biriyani hot and cool rice instead of on TPHC. Per operator heavy cream and coconut cream were taken out to use when reheating curries and were not returned to cooler afterwards. Per operator they were used about 1.5 hours prior. both items were returned to reach in cooler. Per operator fried bitter melon was made about 4 hour prior and placed on counter top to be added to curry later. Fried bitter melon was spread out into shallow sheet pan and placed into walk in cooler speed rack to continue cooling. Facility shall following proper cooling procedure for bitter melon and keep bitter melon in temperature control until bitter melon is ready to cook again. [CA] When PIC is made aware of an employee with a communicable disease, PIC shall exclude employee from work and report to LEA immediately.

1) Handwash sink in front server area observed to have soap dispenser inoperable due to no batteries. 2) Handwash sink by dishwasher observed to have paper towel dispenser inoperable due to no batteries. Other handwash sinks were available for servers at bar area and two other handwash sinks available in kitchen in back prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure dispensers are operable and allow to access of paper towels and soap. [COS] Paper towel dispenser was open to have employee easily access paper towel roll. Soap was placed at server area handwash sink.

1) Employee observed to be handling raw chicken with gloved hands and then remove gloves to don fresh gloves without handwashing. 2) Dishwasher observed to go directly from handling dirty dishes to handling clean dishes without changing gloves or washing hands. When instructed to wash hands employee rinsed gloves under running water without soap. [CA] Employees shall wash hands with soap, warm water, and paper towels after handling raw meats and dirty dishes. Handwashing is critical to preventing cross contamination of foods and clean dishes and utensils. Glove use/change is NOT a substitution for hand washing. [COS] Employees washed their hands with soap and warm water prior to donning new gloves and returning to work. Dishes touched by dishwasher was placed back into the upright dishwasher to be cleaned again.

Fried dessert and pressed nut bars observed to be kept on small table to self service without sneeze guard. Curries and fried chicken observed to kept at buffet line for dispenser without lids to protect food from customer contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.