SWAAD INDIAN CUISINE PEPPER TALES

Home type pest control spray found stored on shelf above 3 compartment warewash sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Ventilation hood turned off at time of inspection. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. [COS] Buildup on hood/filters at cook line. [CA] Ventilation hood filters shall be maintained clean and good repair.

FSC is not available for review at time of inspection.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.

Water temperature measured a maximum of 85F at start of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Water heater adjusted. Temperature of water measured 100F at conclusion of inspection.

REPEAT VIOLATION: LACK OF SINGLE USE PAPER TOWELS MOUNTED IN AN APPROVED DISPENSER AT HAND WASH SINK (COOKLINE). [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Unused equipment stored at the rear of the facility (griddle, tire) [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Wet/used wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Environmental Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

3 compartment sink lacks goose neck faucet. Sprayer does not allow filling of 3 compartment sink for warewashing. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. REPEAT VIOLATION: LACK OF AIR GAP AT FOOD PREPARATION SINK AND FLOOR SINK. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Canned food found stored in unapproved storage container at rear of facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Observed heavy accumulation of food debris on floors and walls throughout the kitchen. [CA] Keep floors and walls clean.

Observed employee rinse his hands with water at the prep sink, then wipe his hands on his clothes. [CA] Wash hands at the handsink with soap and water. Use disposal paper towels to dry hands.

The kitchen's front handwash sink lacked a soap and paper towels. [CA] Handwash sinks must be stocked with soap and paper towels at all times. [SA] A pump soap dispenser and a stack of napkins were placed next to the handwash sink.

Observed heavy accumulation of food debris/grease on surfaces (shelving, fan covers). [CA] Keep surfaces clean.

Inside the front glass door refrigerator: measured internal temperature of mango lassi to be 48F. Note: other PHFs in the same refrigerator measured 41F, and a probe thermometer left inside the refrigerator measured 41F after 10 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.

Observed unapproved flooring material and lack of cove-base in the warewashing and dry storage areas. [CA] Install approved flooring with cove-base. Recommend consulting Plan Check. Comply by 6/16/25.

In the main kitchen area: observed lack of wall-mounted paper towel dispenser at the handwash sink. A stack of paper towels was stored on a shelf next to the handwash sink. [CA] Store paper towels inside a wall-mounted paper towel dispenser.

Observed two bags of onions were stored on the ground outdoors. [CA] Store food indoors to protect from contamination.

Measured internal temperature of rice inside rice warmer to be 130 - 132F. Employee stated rice was cooked at 9am today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 135F and above or 41F and below. Employee immediately began reheating rice.

Observed plastic disposable bowl used as a scoop for rice inside the rice warmer. [CA] Used approved utensils with handles for handling foods to prevent contamination.

Observed the drain pipe under the prep sink extended into the floor sink. [CA] Maintain a minimum one-inch air gap between the drain pipe and the floor sink to prevent backflow.