BRUNDAVAN

Measured the maximum water temperature at the 2-compartment sink and the preparation sink from 100-102F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).

Observed drainpipe from the handwash sink extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

Observed actively cooling paneer stored directly on the floor of the cook line. [CA] Food shall be stored six inches above the floor to prevent contamination.

Observed accumulation of grease, grime, and debris on cooking equipment and in the ventilation hood. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple foods and bulk ingredients are stored open and uncovered. [CA] After opening, transfer bulk ingredients to approved containers with tight fitting lids. Food shall be securely stored and protected from contamination.

Observed employee use the same glove to handle food, pick up food from the floor, and touch the trash can, then handle food again without changing gloves or washing hands. No direct contamination of food observed. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Specialist instructed employee to wash hands prior to changing gloves.

Measured yogurt sauce in an ice bath at 52F. Per PIC, yogurt sauce was placed into ice bath 3.5 hours prior to temperature measurement. Observed the ice bath has been partially melted. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Yogurt sauce was voluntarily condemned and discarded during inspection (within 4 hours of transfer from the cooler to the ice bath).

Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.

1. Observed cracked floor tiles by the warewashing station. The cracked floors have an accumulation of standing water. [CA] Repair floor tiles. Maintain floors in a clean and sanitary condition. 2. Observed accumulation of grime and food debris on the floors of the cook line and by the warewashing station. [CA] Floors shall be routinely cleaned and sanitized.

In the kitchen, observed single use paper towels are not properly stored in dispenser. [CA] Store single use towels in a dispenser to prevent outside contamination. Handwash station shall be fully stocked and accessible at all times.

Actively working employees lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Observed paneer is actively being cooled at ambient temperature in large, deep plastic bin. Observed multiple other foods are cooling while fully covered by lid or plastic wrapping. [CA] Potentially Hazardous Foods shall be cooled in shallow containers that facilitate heat transfer, such as metal, using no more than 2 inches for solid foods and no more than 3 inches for liquids. 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.

Sanitizer concentration in mechanical dishwasher measured at less than 50PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Open employee food found at cook line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Lack of sneeze guard at front buffet 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.

Employee wiped face and continued to work. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

cooked chicken, yogurt, raw eggs and lentils held at preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed eggs, lentils, chicken and yogurt.

Boxed food/container food found stored directly on the floor of kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

single use paper towels are not installed in an approved dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Food hanlder cards are not available for review at time of inspection. [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.

Several wet/used wiping towels found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).