ABHIRUCHI

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

Observed containers of food stored on floor near warewash sink and storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Observed Vermin: Documented in the following areas: Cockroaches observed: 1. 3-4 adults on wooden ledge supporting shelves above and next to three compartment sink. 2. 1 adult crawling on wall behind grinder next to three compartment sink and towards small storage. 3. 1 adult on plug in outlet behind two door refrigerator. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Hari and Anitha, have been informed that the facility must close immediately. [CA]: 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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Accumulation of grease on floors and walls in cookline area and throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Observe loose coving on wall in front of restroom area. Observed loose panel on wall under water heater. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Observed yogurt buckets reused to stored curries. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Milk crates with grease accumulation used as shelves to store food above the floor. [CA] Properly store utensils and equipment in a clean and sanitary manner. Use approved shelves.

*Repeat violation Observed big pots stored on the floor in front of kitchen hand wash sink. Observed a jug stored inside the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC cleared the hand wash sink and area in front.

Measured lentils in deep plastic bucket at 140F on a prep table. Per PIC, it is stored for cooling. [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.

Observed open food containers in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Measured paneer mix at 41-50F measured in different spots in a small container in two door refrigerator, per PIC, it was taken out for prep. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Container is in refrigerator for rapid cooling.

Observed employee washing pots without sanitizing steps. [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] PIC directed to sanitized equipment. Observed pots hanging on shelf above warewash sink not clean to sight and accumulated with grease. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed dead cockroaches on the floor behind the grinder. [Corrective Action] Clean and sanitize areas of dead cockroaches.

Chick peas in the 2 door prep cooler was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Ambient temperature of two door under counter refrigerator with top prep inserts measured at 56F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed soiled cardboards used as shelf liners in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Measured PHFs below 135F in hot holding unit and above 41F in top insert prep unit. Per PIC, all the items were stocked within last 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will time mark all the items to use within 4 hours from when it was removed from temperature control and discard any leftovers.

Accumulation of food debris, dust and dirt on floors and walls in cookline area, warewash area and back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed loose stainless steel panel in behind cookling equipment, gaps in ledges behind three compartment sink. [CA] Seal any gaps and close any holes in structure and maintain in good repair to prevent pest harborage.

Observed cockroach activity in the following areas: - 1 live juvenile cockroach in besan flour stored in bucket on floor in back storage area near single door freezer. - 1 live adult cockroach on wall behind rack with chafing dishes. - 2 live adult cockroaches on wall with wooden ledge above three compartment sink next to water heater. - Observed dead roaches in the corner near shelves above grinder. Reviewed pest control report from 1/20/25. [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. -- Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.

Observed one live juvenile cockroach inside besan flour. Observed what appeared to be cockroaches droppings inside besan flour. [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. [COS] Employee discarded the flour in the trash can.

Observed curry cooling in two door refrigerator at 90F in a covered deep metal container. [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.

Lack of paper towels at hand wash sink. Hand wash sink is obstructed by brooms and other equipment in the front. [CA] Provide single use paper towels at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC restocked the paper towels and made hand wash sink accessible.

Observed multiple bulk food containers without lids in back storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.