LAHORI RESTAURANT

Observed the tandoor at the right side of the cooks line to extend outside of the ventilation hood *Note: there is a small stainless steel table installed between the cooking equipment that can be removed to allow for sufficient space for cooking equipment at the line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed a leak below the front hand washing sink adjacent to the preparation sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed an accumulation of grime/debris at the following locations: - On the walls below and above the three compartment sink; portions of the FRP below the three compartment sink is heavily deteriorating - On the walls above and below the preparation sink area - On the walls behind the steam table - Throughout the floors surrounding the water heater [CA] Maintain floors, walls, and ceilings clean and in good repair.

Observed a food worker clean metal skewers for the tandoor oven and pass it over to the prep cook without a sanitizer step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). [COS] The food worker was directed not to use the skewer and was returned to be sanitized. A 100 ppm chlorine sanitizer solution was set up at the time of inspection.

REPEATED VIOLATION A current manager's food safety certificate was not available. [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.

Observed multiple soiled wiping cloths stored on preparation surfaces [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed an accumulation of grime/debris at the following locations: - Throughout the interior and exterior surfaces of the reach in cooler across from the cooks line - Throughout the wire rack shelving near the water heater [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed vermin activity at the following locations: - One dead adult german cockroach on the stainless steel back paneling of the preparation sink - One dead adult german cockroach on the shelf above the hand washing sink adjacent to the hand washing sink - Cockroach fecal spotting at the corners and edges around the shelving above the preparation sink [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. Remove the dead cockroaches and fecal spotting and clean and sanitize the affected areas. No live cockroach activity was observed at this time. It was discussed with the owner that commercial services are conducted every two weeks by Bug Master.

1. Replace the missing ceiling tiles above the preparation area 2. Replace the missing electrical cover outlet above the handwashing sink near the preparation sink [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed a small dustpan was stored inside the handsink next to the prep sink. [CA] Do not store items inside the handsink.

A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. *Repeat violation* Note: all food employees are required to have food handler cards 30 days after their hire date.

Observed missing floor tile in front of the 3-compartment sink. Water was pooling in the tile space. [CA] Replace missing tile to facilitate cleaning.

Measured chlorine in the dishwasher to be 0ppm. The dishwasher was run twice. No active dishwashing was occurring. [CA] Repair dishwasher so that it can sanitize dishes with 50ppm chlorine. Until the dishwasher is repaired, dishes can be washed in the dishwasher, but they must then be sanitized manually in the 3-compartment sink with 100ppm chlorine.

Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips.

In the dry storage area next to the water heater: Observed uncovered tray of fried onions and an opened bag of garbanzo beans. [CA] Cover/protect foods from contamination when not in use.

Observed raw meat was thawing at ambient room temperature at the prep sink. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process

1) A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer. 2) The thermometer display on the walk-in refrigerator was not working. *REPEAT VIOLATION*

Inside walk-in refrigerator: measured internal temperature of multiple PHFs (cooked vegetables/meats, sauces) to be 44 - 47F. Door was observed to be opening constantly during lunch period (Note: some PHFs at the back of the refrigerator measured 41F). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust/repair refrigerator so that it can keep foods at 41F and below, even during busy times.

Observed accumulation of grease on hood filters. [CA] Keep hood filters clean.

Near the water heater: observed 2 old rodent droppings on top of lid of large container of sugar. Observed approximately 5 old droppings on the floor around the water heater. No contamination of food observed. No other evidence of vermin observed. [CA] Keep facility clear of vermin. [SA] Lid was washed/cleaned.

A manager's food safety certificate was not available. Employee food handler cards were not available. [CA] Obtain a manager's food safety certificate and food handler cards. *REPEAT VIOLATION*

Observed mops were partially blocking the handwash sink next to the 1-compartment prep sink. [CA] Keep handwash sink completely unobstructed. Hand wash facilities must be available to make handwashing not only possible, but likely.

Observed missing floor near the 3-compartment sink; water accumulated in the space. [CA] Replace missing tile.

Observed heavy accumulation of food debris on food containers in back area, near water heater. [CA] Keep surfaces clean.

Sanitizer test strips were not available. [CA] Keep sanitizer test strips available at facility.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,925.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. AS SOON AS PAYMENT IS MADE, EMAIL RECEIPT OF PAYMENT TO MINDY.NGUYEN@DEH.SCCGOV.ORG.