I GRILL

Inside the walk-in refrigerator: observed cooked rice cooling while covered in aluminum foil. [CA] When cooling food, keep food uncovered until it measures 41F.

Observed the right faucet at the right 3-compartment sink was extremely loose. [CA] Repair faucet.

Observed employee cell phone stored on shelf with clean dishes over 3-compartment sink. [CA] Store personal belongings away from and underneath warewashing/food prep areas.

Observed approximately 5-10 flies in the kitchen. [CA] Keep facility clear of flies.

Observed wet metal food containers stacked in the warewashing area. [CA] Allow dishes to air-dry fully before stacking them.

Measured chlorine in dishwasher to be between 10 - 25ppm. Observed dishes inside machine. [CA] Repair dishwasher so that it can sanitize dishes with 50ppm chlorine. Until it is repaired, dishes may be washed and rinsed in the machine, but then must be manually sanitized in 100ppm chlorine in the 3-compartment sink.

Observed containers of food stored on the floor inside the walk-in freezer. [CA] Store food at least 6 inches above the floor, on approved shelving.

Observed tools stored on prep shelf in kitchen. [CA] Store personal items away from food prep areas.

Observed heavy accumulation of grease and food debris on surfaces including metal shelving, cooking equipment, walk-in refrigerator door. [CA] Keep surfaces clean.

Observed the right 3-compartment sink's faucet was loose. [CA] Repair faucet. Observed lack of air gap at the rear floor sink (next to the dishwasher). [CA] Provided a minimum one inch air gap.

Observed cockroaches in the following locations: - 1 live cockroach on the wall behind the handsink next to the 3-compartment sink. - 1 live cockroach on the wall inside the dry storage room, behind slicer equipment. - Approximately 15 cockroaches on a sticky trap on the kitchen floor behind the prep table right outside the dry storage room, at least one of which was alive. [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. FACILITY WAS CLOSED. See comments below. ____ Minor violation: Observed approximately 5-10 flies in the kitchen. [CA] Keep facility clear of flies.

At the handsink next to a 3-compartment sink: observed paper towel dispenser was empty. [CA] Keep paper towel dispenser stocked at all times. (Note: facility was closed. See K23 and notes below).

One prep unit's temperature display was not functioning. The front glass door refrigerator (with biryani) did not have a readily visible thermometer. [CA] Repair temperature display.

Observed cooked chicken cooling in a tall layer inside the walk-in refrigerator. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Observed bulk containers of crystalline substance in the dry storage area lacked labels. [CA] Label food containers if not immediately identifiable.

Observed plastic cups used as scoops in multiple food containers (lassi, dry foods). [CA] Use approved scoops with handles.

Observed damaged flooring in the front area with the biryani refrigerator. Observed accumulation of food debris on floors, especially behind tables/equipment. [CA] Keep floors clean and in good condition.

Observed butane canister on shelf in kitchen in food prep area. [CA] Store toxic substances below/away from food prep areas.

Observed cardboard and aluminum foil was used to line surfaces. [CA] Discard cardboard and aluminum foil. Surfaces must be smooth, durable, and easily cleanable. Observed heavily damaged cutting board. [CA] Replace cutting board. Observed damaged insulation on piping behind cooking equipment. [CA] Replace damaged insultation.

Inside the walk-in refrigerator: measured internal temperature of milk, cooked meats, tomatoes to be 43 - 46F. (Note: ambient temperature of walk-in refrigerator measured 40F after a metal probe thermometer was left inside with the door closed for 30 minutes.) [CA] Keep potentially hazardous foods at 41F and below or 135F and above.