TIRUPATHI BHIMAS

Food safety certificate could not be provided. Food handler cards for employees could not be provided. [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. 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.

Ambient of the walk-in cooler measured 50 via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below during all hours of operation. *Note: After leaving unit closed for approximately 1 hour, ambient of the unit measured 40F.

Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Hand sink near the cook-line lacked paper towels in wall-mounted dispenser. *Note: Paper towels were available relatively close by [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Dishwashing employee observed loading soiled dishes into the mechanical dishwasher, then attempted to handle clean dishes before being stopped and instructed to wash their hands. Employee observed handling the insides/outsides of a trash can, but did not wash their hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed their hands.

Accumulation of black-mold like growth on the wall behind the three compartment sink at the dishwashing area. [CA] Walls and/or floors in food preparation area shall be kept clean.

Fried lentil donuts measured 113F while maintained out of temperature control at the front service counter. Per staff, donuts had been fried less than 30 minutes prior. Raita measured 54F while maintained in an improper ice bath at the front service counter. Per staff, raita had been taken out of refrigeration and placed into ice baths less than 1 hour prior. Numerous potentially hazardous foods, including chutney, sambar, cooked vegetables, and curries measured between 47F and 51F while maintained in the walk-in cooler. Ambient of the unit measured 50F via probe. Per staff, the elevated temperature of the unit was due to the frequent opening and closing of the unit. Staff stated that an internal thermometer had measured the unit at 41F earlier this morning, prior to service approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Fried lentil donuts and raita to be served or discarded by the end of lunch service at 2PM. Owner states that in the past, they used to use TPHC (4-hour rule) for said items. Going forward, fried lentil donuts and any other potentially hazardous foods maintained out of temperature control at the front service line shall be subjected to time as a public health control (4-hour rule). Owner and staff were aware of labeling/timer requirements. After leaving the door of the walk-in cooler closed for approximately 1-hour, ambient of the unit measured 40F. Ensure walk-in cooler is capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.

Old rodent droppings observed on the floor of the water heater closet. No other evidence of rodent activity observed. Facility provided the most recent pest control service report from Matrix. [CA] Clean and sanitize area of dead cockroaches or old droppings.

1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Several cutting boards observed with black, mold-like growth. [CA] Resurface or replace.

Pipe leading into of the condenser units in the walk-in cooler observed steadily leaking. Water observed being collected in a tub placed directly on top of peeled onions. [CA] Repair plumbing and maintain in good repair. Ensure onions (and other foods) are stored away to prevent potential contamination.

Containers of food stored on the floor in the walk-in cooler. Pot of sambar stored on the floor in the back kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Prepackaged snacks offered for consumer self service lack required labeling components. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Sambar measured 124F while maintained in a large pot on the floor near the open back door. Per staff, item had been cooked 30 minutes prior and was cooling prior to placement into the refrigerator. Staff state that item cannot be placed into refrigeration immediately after cooking as it will affect the quality of the food. 30 minutes later, sambar measured at 113F. [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. [COS] Pot of sambar was placed into an ice bath in the prep sink and stirred. Sambar remeasured at 68F.

Mold like substance observed inside of the ice machine. Mold not in direct contact with the ice. [Corrective Action] Thoroughly clean and sanitize inside of the ice machine.

The back screen door was observed left open. [Corrective Action] Keep the back screen door closed to prevent entry of pest.

1. Heavy oil accumulation on the sides and inside of the stock pot burners. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust accumulation on the exhaust vents in the restrooms. [Corrective Action] Thoroughly clean and maintain clean. 3. Heavy dust accumulation on the vents in the dining area. [Corrective Action] Thoroughly clean and maintain clean. 4. Heavy dust accumulation on the fan guard and evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

1. Cove base at the entry way into the steam table area observed damaged. [Corrective Action] Repair or replace the cove base. 2. Damaged floor observed in the storage room for paper cups and to-go utensils. [Corrective Action] Maintain floor in good condition. 3. Heavy black buildup on the floor in the kitchen under work table and near back door. [Corrective Action] Thoroughly clean and maintain clean. 4. Accumulation of grime on the walls at the warewash area. [Corrective Action] Thoroughly clean and maintain clean.

1. Observed water leak at the left side drain pipe of the 3 compartment sink. [Corrective Action] Repair to stop the leak. 2. One of the faucet in the women's restroom does not work. [Corrective Action] Ensure all faucets are working.

A set of lights in the women's restroom in not functioning. [Corrective Action] Ensure lights are functional.

Observed the chutney and sanbar covered tightly with plastic wrap. [Corrective Action] When cooling, the food may be left loosely uncovered to allow heat to vent out.