ULAVACHARU TIFFINS

Observed leak in the drainpipes underneath the warewashing sink when it is in active use. Observed standing puddle of water underneath the sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.

**MAJOR** 1. Observed Vermin: Documented in the following areas: - At the end of the cook line nearby the handwash and preparation sink, observed four live, fast-moving adult German cockroaches on shelving and in the gap between bracket and wall. Observed two nymph cockroaches crawling on the adjacent wall. - In the dry storage room, observed one live adult German cockroach on the wall. - Throughout the food preparation area, observed multiple dead cockroaches on the floor. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Mary, 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. **MINOR** Observed multiple flies throughout the food preparation area. [CA] The premises of a food facility shall be maintained free of non-disease carrying flies, insects, gnats, ants, and weevils.

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

Observed multiple bulk ingredient bins and bags are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.

1) Observed holes in the wall nearby the 3-compartment sink. [CA] Seal all gaps in the facility. Facility shall be kept fully enclosed at all times to prevent pest entrance and harborage. 2) Observed back door of the kitchen area is kept propped open. [CA] Keep back door closed to prevent pest entrance and harborage.

1) Observed accumulation of grease, grime, and debris on the floors and walls throughout the food preparation area. Observed facility is covering wall with soiled aluminum foil. [CA] Floors, walls, and ceilings shall be approved, smooth, and made of material that is easily cleanable. Floors, walls, and ceilings shall be routinely cleaned and sanitized. 2) Observed cracked base coving throughout the kitchen and gaps between the shelving bracket and the wall at the end of the cook line (by the handwash and preparation sink). [CA] Repair base coving and secure gaskets to the wall to minimize gaps.

Observed employee handling soiled cloth on the preparation counter, then proceeding to directly handle onion and dosa batters without an intermediate handwashing step. No direct contamination of food observed. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands prior to handling foods. Dosa was immediately cooked for service. Recommend to use scoops with handles for foods.

In the walk-in cooler, observed chutneys cooling in deep, plastic containers while fully covered with lid. [CA] 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 multiple bowls without handles used for scooping batter for dosa and stored inside bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination.

On the preparation counter, measured chutneys stored at ambient temperatures from 63-78F. Per PIC, chutneys were relocated from the walk-in cooler less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that chutneys will be served within the next hour (less than 4 hours from initial removal from temperature control). Discussed that chutneys shall be kept in an ice bath throughout service.

Measured the sanitizer concentration in the dispenser at the 3-compartment sink at 0 ppm. No active warewashing at the time of inspection. (Facility primarily utilizes the mechanical dishwasher for warewashing.) [CA] Repair the sanitizer dispenser. 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.

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

**REPEAT VIOLATION** 1) On the preparation counter, measured chutneys at 68F. Per PIC, chutney containers were moved from the cooler less than 45 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Chutneys were placed into an ice bath during inspection. Discussed with PIC that facility shall keep chutneys fully submerged into ice bath. 2) On the preparation unit, measured chutneys on prepared plates at 68F. Per PIC, chutney was moved from the walk-in cooler and moved to plates for preparation less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Prepared plates were served within the next 15 minutes. Discussed with PIC that facility shall keep chutneys under refrigeration when not under diligent prep. 3) In the hot holding display case, measured lentil patties at 125F. Per PIC, lentil patties were cooked 45 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Lentil patties were time marked to be discarded within 3 hours (or within 4 hours from time of initial removal from temperature). The temperature of the display case was turned up again. Ensure internal temperature of foods reaches 135F.

1) Observed multiple bowls without handles used for scooping batter and bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination. 2) Observed storage of other foods within single-use yogurt containers. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers.

Observed paper towel dispenser is empty at the handwash sink in the cook line. [CA] Handwash stations shall be fully stocked with soap and single use towels at all times. [COS] Employees restocked the paper towel dispenser during inspection.

Observed multiple bulk ingredient bins are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.

**MAJOR** On the preparation counter, measured fried chilis in a deep container at 75F. Per employee, chilis were cooked 2 hours prior to temperature measurement (8:30 AM), and are frequently replaced. [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. [COS] Fried chilis were time marked to be discarded by 12:30 PM (within 4 hours of initial removal from temperature). PIC will keep chilis warm at 135F or above. **MINOR** Observed tomato chutneys are cooling inside large, deep, plastic containers without being stirred. (Measured the temperature of chutney from 180F at the center and 140F at the sides at the beginning of inspection, then 170F in the center and 115F at the sides approximately 1 hour later. When stirred, the chutney measured at 165F.) [CA] 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 multiple food containers stored on the floor throughout the walk-in cooler, walk-in freezer, and upstairs storage area. [CA] Food shall be stored at least six inches above the floor to prevent contamination.

Observed accumulation of dust and grease on the ventilation hood above the cook line. Observed grease dripping from 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 back door of the kitchen area is kept propped open. [CA] Facility shall be kept fully enclosed at all times to prevent pest entrance and harborage.

Observed active open food preparation in the upstairs area with unapproved wooden flooring and base coving. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches in areas of food preparation.

Observed two dead cockroaches in the upstairs storage area. No live activity or contamination of food observed. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: Facility receives biweekly pest control services. Reviewed last pest control services report from All State Pest Control on 3/16/2026.

1) On the preparation counter, measured ginger and tomato chutney from 68-73F. Per PIC, ginger and tomato chutney containers were moved from the cooler 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Ginger and tomato chutney was relocated to the under counter cooler to facilitate rapid cooling. Recommend to keep chutneys in an ice bath if kept on preparation counter. 2) On the preparation unit, measured chutneys on prepared plates at 70F. Per PIC, chutney was moved from the walk-in cooler and moved to plates for preparation less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Prepared plates were relocated to the preparation unit to facilitate rapid cooling. Facility shall keep chutneys under refrigeration when not under diligent prep. 3) In the hot holding display case, measured lentil patties at 125-130F. Per PIC, lentil patties were cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Lentil patties were time marked to be discarded within 3 hours (or within 4 hours from time of initial removal from temperature). The temperature of the display case was turned up.

Observed employee drying wet dishes with a reusable wiping cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Observed back door in the kitchen is kept propped open. Observed ventilation cover upstairs was not attached, creating a gap in the wall. [CA] Facility shall be kept fully enclosed at all times to prevent the entrance and harborage of vermin.

1. In the walk-in cooler, measured large tray of cooked rice and vegetables at 115F. Tray was covered with lid. Per PIC, food was prepared three hours prior to temperature measurement. 2. In the freezer, measured three large, deep, plastic containers of cooked lentil soup from 90-112F. Per PIC, food was prepared three hours prior to temperature measurement. [CA] After heating, 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, 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, or 8) in 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 voluntarily discarded foods that were improperly cooled. See VC&D form.

In the hot holding unit, measured multiple puff pastries with vegetable filling from 103-110F. Per PIC, foods are kept on TPHC and discarded at the end of lunch shift. No written procedures available. [CA] When time only, rather than time and temperature is used as a public health control, written procedures shall be readily available for review. [COS] Completed TPHC form with PIC during inspection.

At the stovetop, measured large pots of cooked vegetables (dosa filling) and lentil soup at 105F and 111F. Per PIC, foods were cooked 3 hours prior to temperature measurements. Filling is kept warm and reheated in dosa for service. [CA] Potentially Hazardous Foods (PHFs) shall be kept at 135F or above and 41F or below. [SA] Per PIC, foods will be discarded at the end of lunch shift (within 4 hours of preparation). Recommend to turn up the heat to keep items consistently at 135F or above throughout the food service period.

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

Observed food stored directly on the floor in the storage area and walk-in freezer. [CA] Food shall be stored at least six inches above the floor to prevent contamination.

Observed accumulation of grease and debris in the food preparation area, particularly behind the cook line. [CA] Walls and floors in food preparation area shall be routinely cleaned.