SRI'S KITCHEN

Potentially hazardous foods (cooked rice, pongal, heat treated mango base, vegetable upma, samosas, etc.) measured between 55F and 60F while maintained in the two-door upright cooler at the entrance to the kitchen area. Per staff, some items had been maintained in the unit since yesterday, and others had been recently placed into the unit. Ambient of the unit measured 55F via probe. Per staff, they have been having issues with the unit. Chutneys measured between 54F and 56F while maintained in the far right side (oriented facing the dining area) countertop cold-hold unit. Per staff, chutneys had been placed into the unit less than 3 hours prior. At the back countertop cold-hold unit at the front service counter, yogurts measured between 52F and 53F. Per staff, yogurts had been maintained in the unit for less than 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods were relocated to alternate refrigeration.

Ambient of the two-door upright cooler at the entrance to the kitchen measured 55F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed 10+ containers of assorted cooked vegetables (lentils, eggplant, peppers, etc.) cooling at ambient temperature while maintained on prep tables throughout the kitchen area. Per staff, items had been cooked between 25 minutes and 1.5 hours prior, and were cooling in ambient prior to placement into the walk-in cooler. [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] Items were relocated to the walk-in cooler.

Several flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Bowls observed to be used as scoops in various bulk food storage containers. [CA] Discontinue the use of bowls as scoops. Use scoops with handles and keep handles out of food to prevent contamination.

Lentils measured 101F while maintained in two, lid-covered containers on a prep table in the back kitchen area. Per the PIC, they had been cooling for 1 hour. [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] Lentils uncovered, separated into smaller portions, and placed into the walk-in cooler to rapidly cool down.

Several small holes/gaps observed in the walls and ceiling of the facility. [CA] Repair structural deficiencies and maintain in good repair to prevent the harborage of vermin.

Lentils measured 102F while maintained in a container in the upright, glass-door hot hold unit. Per staff, it had been taken out less than 1 hour prior to refill the steam table at the front service counter, and the employee may have forgotten to place it directly back into hot holding immediately. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Lentils reheated to 165F and placed back into hot holding.

In the kitchen area, at the only hand wash station, the sink was obstructed by cilantro and containers. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC unobstructed the sink at time of the inspection.

1. Rodent droppings were observed on a sticky trap. 2. A dead cockroach and nymph were observed on a sticky trap. 3. Small flies were observed throughout the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean the affected areas of rodent droppings and dead cockroaches.

1. Facility lacks plugs to fill basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility is using cups and deli containers as scoops for dry ingredients and rice. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Staff were observed switching tasks to food prep without changing gloves and washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector requested for PIC to translate and instruct staff to wash hands and change gloves.

Dishes were observed stacked while still wet. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

1. In the walk in cooler, in a large plastic bin with the lid closed, rice was observed cooling and measured at 90°F in the center at 3:30 pm. Per PIC, they cooked it around 11 am. 2. In the kitchen area, on a wire rack, cooked bell peppers were measured at 100°F at 3:20 pm. Per PIC, they cooked it around 10-11 am. 3. In the kitchen area, on a wire rack, cooked vegetables were measured at 130-135°F at around 3:40 pm. Per PIC, they cooked it around 2 pm. [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] 1. Item was VC&D. See VC&D Report. [COS] 2. Item was VC&D. See VC&D Report. [COS] 3. Item was reheated to 165 to restart the cooling process.

Food in containers found directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Rodent droppings/urine found on shelves in dry storage room. Live rodent found in dry storage cabinet. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Shelving at front service area is in disrepair. [CA] Maintain equipment clean and in good repair.

Cooked rice, and yogurt held at front service area measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cooked rice and yogurt was placed on TPHC for discard at 4 hours.

Gnaw marks found on packaged crackers in dry storage cabinet. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.

Food handler 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.