ULAVACHARU TRADITIONAL INDIAN CUISINE

Sanitizer measured at 0 ppm in three compartment sink. Active warewashing observed at the time of the inspection. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Manager agreed to use chlorine sanitizer available in the facility to sanitize dishes. Ensure sanitizer dispenser is dispensing sanitizer correctly and test strips are available for use. Send photo proof of of corrected sanitizer concentration using test strip to inspector at sukhreet.kaur@deh.sccgov.org

*Repeat violation Drainboard at three compartment sink is broken and leaking water. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Observed fish thawing in water containers with no running water sitting in prep sink and on counter next to back door. [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.

In walk in cooler next to tandoor oven: Measured buckets of sauces for paneer and meats at 45-47F. Per PIC, all the were cooked and cooled yesterday and were not removed from the walk in cooler since then. In walk in cooler next to three compartment sink: Measured a tray of cooked cauliflower at 51F. Per PIC, it was not cooked and cooled yesterday and has not been taken out of the walk in cooler. In small under counter refrigerator: Boiled eggs measured at 60F in refrigerator near briyani storage. Per PIC, the eggs were cooked and cooled yesterday. [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. [COS] PIC VC&D (Voluntary Condemnation and Destruction) all these PHFs. See VC&D report.

Observed soiled wiping clothes stored at cookline area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Buffet: Measured PHFs at buffet station above 41F and below 135F. Per PIC, all these buffet items are prepared between 10:30-11 AM and discarded at the end of lunch shift at 2:30 PM. Kitchen: Measured briyani, half booked paneer and chicken below135F stored at room temperature. Measured cooked eggplant and cooked potatoes at 90-91F stored at room temperature. Per PIC, all these items were cooked or reheated at 10:30 AM or after. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time marked the items to discard at the end of 4 hours from when it was taken put of temperature control.

*Repeat violation Lack of paper towels at hand wash sink in the kitchen. [CA]Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked.

Observed employee washing dishes without sanitizing step at three compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee set up sanitizer compartment to sanitize the dishes as directed by manager. Observed accumulation of black and brown mold like substance on inside white panel of ice machine, water dripping from the panel is contaminating the ice. [CA] Clean and sanitize the ice machine. [COS] PIC cleaned the panel and turned off the ice machine to discard the contaminated ice.

Observed a few flies near walk in cooler and dough mixer area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed old rodent droppings on maintenance tools table behind the facility, near tandoor oven for catering. [CA] Clean and sanitize area of old droppings.

Observed water dripping from pipe under kitchen hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed back door to the kitchen and towards dry storage rooms propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Lack of probe thermometer in the facility. [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.

Accumulation of black grime on wall next to three compartment sink, water standing on the floor under three compartment sink and hand wash sink. Observed flour and other food debris on floor in dry storage rooms. [CA] Walls and/or floors shall be maintained in clean and good condition.

*Repeat violations Multiple food containers stored directly on floor in walk in coolers, walk in freezers and in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed a lot of bulk food containers open and without lids throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed produce and prep tables stored behind the facility along with a lot of equipment used for catering service. [CA] All food shall be separated and protected from contamination. Food preparation shall be conducted within a fully enclosed food facility. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Store all food items inside the the facility by 8/7/25. Observed raw marinated chicken stored above open containers of cooked chicken. [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. Observed some items at buffet line stored without sneeze guards. [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.

*Repeat violation Lack of food handler cards for most of the employees in the facility. [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. Lack of food manager certificate in the facility. One food manager certificate cannot be used for more than one facility. No certified person at a food facility may serve at any other food facility as the person required to be certified. [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.

Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Washed trays are stacked together. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Lack of hot water at front bar three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Paneer measuring at 140F stored in deep plastic bucket inside under counter refrigerator. [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. [COS[ PIC directed employee to transfer paneer in to shallow containers.

Accumulation of food debris on floors in kitchen, walk in units and dry storage rooms. [CA] Floors in food preparation area shall be kept clean.

Lack of TPHC marked for briyani, half fried chicken in the kitchen, water melon, desserts, appetizers at buffet. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC created TPHC label for the PHF items.

Observed all back doors to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed employee washing hands in prep sink and drying hands with cloth towel. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

*Repeat violation Observed boxed of produce such as cauliflower and onions, prep tables and grinder stored outside the facility behind the back exit door. All the food is stored under a temporary tent. Per PIC, due to lack of space inside, some items are prep outside. No preparing observed during inspection. Immediately discontinue preparing and storing outside the facility. [CA] Food preparation shall only occur in approved areas. All food shall be separated and protected from possible contamination. Food preparation shall be conducted within an approved fully enclosed food facility. Observed 4 food items at buffet line stored without sneeze guards or overhead protection. Failure to comply may result in further enforcement actions. [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.

Lack of soap and soap dispenser at hand wash sink at front area. [CA] Provide soap in dispenser at all times. [COS]

Multiple spices and other dry bulk items were stored without lids or covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food is stored on floor in dry storage rooms, walk in coolers and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Drainboard next to sanitizer compartment at three compartment sink is leaking water. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the equipment.

Lack of test strips for quaternary ammonium sanitizer at three compartment sink. [CA] Provide quaternary ammonium test strips.

*Repeat violation Lack of food handler cards for employees in the facility. [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.