SHOSHA

1. Paper towels not stored in the paper towel dispenser at the handwash sink in the kitchen. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser. 2. Plates partially blocking soap dispenser at the handwash sink next to the ice machine. [Corrective Action] Ensure easy access to soap and paper towels at the handwash sink.

The manager's Food Safety Certificate was not available at this facility. [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.

Paint observed peeling from the door of the walk-in cooler and the door of the walk-in freezer. [Corrective Action] Maintain paint in good condition.

The hot water at the left faucet at the 3 compartment sink is not able to turn off. Employees would have to turn off the main supply for the hot water to turn off. [Corrective Action] Repair the faucet so that the hot water is able to turn off.

Mold like grime observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

Observed containers of food stored directly on the floor inside the walk-in freezer. [CA] Store food on approved shelving 6 inches above the floor.

A manager's food safety certificate and food handler cards were not available. [CA] Obtain a manager's food safety certificate and food handler cards. *Repeat violation* Note: Owner stated she is studying for the manager's food safety exam and will take it next week.

Inside the prep unit in front of the cookline: measured internal temperature of various curries to be 50 - 60F. Per employee, one item (M4) had been held since yesterday and the others had been held since 11am this morning (less than 2 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The container of M4 was discarded (see VC&D form). Foods that were held for less than 4 hours were moved to a different refrigerator.

1) Inside ice machine: observed accumulation of brown residue on black panel. [CA] Keep inside of ice machine clean. 2) Measured chlorine at the main kitchen dishwasher at 25ppm, and the bar dishwasher to be 10ppm. [CA] Repair dishwasher so they can sanitize dishes at 50ppm chlorine.

The prep unit in front of the cookline was not able to keep potentially hazardous foods at 41F and below (the ambient temperature measured at 48F using a probe thermometer that was left inside with the door closed for 20 minutes). [CA] Repair unit so it can keep foods at 41F and below.

At the front kitchen handwash sink: measured warm water to be 68F. [CA] Provide warm water (100F) at the handwash sink.