DESI DHABA

Lamb measured at 49F inside prep insert. Per PIC, items placed in prep insert less than 1 houir prior [CA] PHFs shall be held at 41°F or below. [COS] Item moved to walk-in.

Unlabeled spray bottle with unknown substance inside used to spray surfaces. [CA] Chemicals once removed from original container shall be labeled with common name.

Bowls used as scoops and stored in bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Utensils placed inside of handwash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed.

Facility uses deep vats to cook items in walk-in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Measured chlorine in dishwasher at 0ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer was corrected to 50ppm, dishes were re-washed.

Food debris on refrigerator handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Dirty dishes all over kitchen, on the floor, on prep surfaces and on drain boards. [CA] Keep premises clean and free of excessive clutter and mess.

2 burner stove next to mop sink does not have a 6 inch overhang of hood ventilation. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Excessive food debris on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean.

Laminate table top set onto a one door cooler and used as a cutting surface. [CA] Use only approved material as cutting surfaces. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc.

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

No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee rinsing gloved hands in handwash sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

1. Observed Vermin: Documented in the following areas: One live cockroach in the basin of the handwash sink, two live cockroaches in the paint that has peeled away from the wall behind the water heater, one live cockroach on the shelving above the preparation fridge and one on the floor behind the preparation fridge. Observed several dead cockroaches on the floor under the three compartment sink/mechanical warewash. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Lakhvir, has 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.

Food handler cards not available for all employees 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.

1. Raid was stored in dry storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. 2. Cleaning prep surfaces with a unlabeled bottle. [CA] Chemicals once removed from original container shall be labeled with common name.

MAJOR VIOLATION Active manual warewashing with no sanitizing step during time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. MINOR VIOLATION Washed and ready to use dishes on shelves had food and dust debris. [CA] Keep ready to use dishes free of dirt, dust and food debris.

1. 2 burner stove next to mop sink does not have a 6 inch overhang of hood ventilation. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 2. Clamp lights with unapproved bulbs being used inside of ventilation hood. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. 3. Gaps in ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

MAJOR VIOLATIONS Cooked rice in rice cooker measured at 127F. [CA] Rice should be held at 135F or above. MINOR VIOLATIONS 1. In prep unit measured several items out of temperature. (cooked curry 48F, cooked chicken 45F, lamb curry 49F) Per PIC these items were placed there 20 minutes prior to inspection. 2. Yogurt sauce in under counter cooler measured at 54F. 3. Yogurt sauce at buffet table measured at 68F. Will be thrown away after 3.5 hour lunch service. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Broken tiles and missing grout throughout kitchen and food prep areas. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

1. Using a plastic bowl for rice scoop. [CA] Used approved scoops with handles and store handle away from food to prevent contamination. 2. Using a laminate table top set onto a one door cooler as a cutting surface. [CA] Use only approved material as cutting surfaces. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc. 3. Cardboard lining shelves in walk-in cooler. [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.

1. Watched employee wash hands in prep sink and dry with a cloth towel. 2. Employee rinsed gloves off in sink. [CA] Properly wash hands in handwash sink with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required and cannot be rinsed as a substitute of handwashing.

Cooling items in deep vats in walk-in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Two burner stove right next to mop sink. [CA] Food preparation shall only occur in approved areas and away from sinks to prevent contamination.

Dirty dishes all over kitchen and kitchen floor, on prep surfaces and drain boards. [CA] Keep premises clean and free of excessive clutter and mess.

Dead cockroaches floating in handwashing sink and in dry storage area. No live observed at this time. [CA] Clean and sanitize area of dead cockroaches.