ULAVACHARU SWEETS & SNACKS

Observed back door of the facility propped open. Observed door of the back dry storage room partially open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Keep storage room door closed at all times. Observed beverage refrigerator that is not in use, used as storage and accumulated food debris. [CA] The premises of a food facility 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.

Observed multiple food containers and buckets stored on floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Accumulation of grease and food debris on floors throughout the facility, observed flour and other food debris on floor in dry storage room. Observed splashes of food and grease on stainless steel walls in cookline area and warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean.

Toilet paper sitting out of the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

*Repeat violation Lack of food handler cards for employees in the facility. [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. Failure to comply may result in enforcement actions.

Observed missing labels on prepackaged items, some containers lack weight labels. Food stored in display refrigerator has desserts such as cakes. pastries and Indian sweets that are missing propr labels. [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.

Observed cardboard used as shelf liner. [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. Observed use of small unapproved air fryer/oven equipment under prep table in front of large oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide plans to get approval for the equipment prior to use.

Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Observed cooking equipment (burner with oil pot) extending out of the ventilation hood area. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed bulk food open in containers or bags in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed food containers stored on floor in walk in cooler and storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open containers of bulk food items in dry storage areas. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Accumulation of grease on floors throughout the cookline area. Observed splashes of food on walls behind cookline. [CA] Walls and/or floors in food preparation area shall be kept clean.

Lack of food handler cards for employees in the facility. [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. [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.

Observed lack of labels on prepackaged food items such as pickles and snacks at grab and go container shelves. [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.

Measured chlorine at 0 ppm in dish machine. No active dish washing at the time of the inspection. Use manual sanitizing until dish machine is repaired. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Measured puff pastries and onion samosa below 135F stored ni warming units at front counter area. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC marked time label for PHFs.