DARBAR INDIAN CUISINE

In the prep sink: Frozen chicken observed to be thawing. Chicken measured 39F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

At the consumer self-service buffet: Sneeze guards are too high to prevent potential contamination of food dish. [CA] Food available for consumer self-service shall be protected from potential airborne contamination.

Cardboard is being used to line the floor in front of the cook line. [CA] Discontinue the use of cardboard to line the floor. Nonfood contact surfaces shall be smooth, cleanable, and nonabsorbent.

Only hand sink in the kitchen observed to be completely obstructed and thus completely unusable owing to the following: - Large counter unit + trash can in front blocking access - Cardboard box placed directly on top of the sink basin, thus preventing use [CA] Handwashing facilities shall be left unobstructed so that they are available for use at all times. [COS] PIC removed obstructions.

Two cans of garbage, stacked on top of one another, are being stored in the facility. Upper garbage can is stored over a food preparation area. [CA] Store garbage outside of facility. Garbage shall not be stored above or adjacent to food, or food preparation surfaces.

In the storage room: Observed 4+ containers of powder with lids partially off. [CA] Food shall be kept covered to prevent potential contamination. This is especially important owing to the presence of cockroaches inside the facility.

Chemicals are being stored above the dishwashing area. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Written procedures for TPHC are not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Employees were not aware of proper cooling thresholds (time/temperature) and correct sanitizer concentrations as it relates to dishwashing. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

Toilet paper rolls are being stored outside of dispensers in the restroom. [CA] Toilet paper rolls shall be stored inside dispensers to prevent potential contamination.

Observed broken tiles in the following locations: - Food storage room - Food prep area in front of the ice machine Observed chipped/loose caulking where the wall meets the dishwashing sink [CA] Repair floor tiles and caulking so that they are smooth, nonabsorbent, and easily cleanable, and so that they do not provide potential harborage for vermin. Observed general buildup of food in the following locations: - On the wall behind the 2 compartment sink - On the floor underneath the prep unit [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. In the ceiling of the storage room: Observed hole to the attic, in which various items are being stored. [CA] Cover opening to the attic and discontinue storage of items in the aforementioned space.

In the bathroom, ventilation fan is dirty. [CA] Ventilation shall be kept clean.

In the storage room: Observed multiple single-use milk/yogurt containers being reused to store food. [CA] Discontinue the utilization of single-use, non food-grade containers. The following refrigeration unit gaskets are in disrepair: - 2 door unit in the storage room - both sides of the prep cooler unit across from the cook-line [CA] Repair/replace gaskets so that they are able to provide adequate sealing for refrigeration units.

In the upper inserts of the prep unit: Orange sauce measured 55F, cut tomatoes measured 60F, and dark sauce (bidalov) measured 52F. Per the PIC, they had been in cold holding since 9:00 AM this morning (> 4 hours at time of inspection). [CA] Potentially hazardous food shall be held at or below 41F. [COS] Orange sauce, cut tomatoes, and dark sauce (bidalov) were VC&D. See VC&D report.

In the front area adjacent to the coffeemaker: Dump sink is capable of outputting water at 56F. [CA] Dump sink shall be capable of outputting water at 120F.

In the storage room: Observed multiple jackets hanging over food. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Store jackets in adjacent locker intended for storage of personal belongings. Observed gaps on the outside of screen that are > 1/4 inch. [CA] Seal or replace screen to prevent the intrusion of vermin. Large number of unused cardboard boxes stored throughout the kitchen area/storage room. [CA] Equipment that is not in use shall be removed from the premises to prevent the potential harborage of vermin.

Restroom is missing a sign over hand sink stating that "Employees must wash hands prior to returning to work". [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

A container of rice is being stored on the floor in the food storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In the 2 door upright reach in near the back-screen door: Mint sauce observed to be cooling in a 5 gallon plastic bucket. Mint sauce measured 51F. Per the PIC, sauce had been cooling since yesterday. [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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Mint sauce was VC&D owing to improper cooling. See VC&D report.

Dishwashing machine chlorine concentration measured 0 ppm. [CA] Mechanical sanitization shall be accomplished via contact with 50 ppm chlorine for 15 seconds. [COS] Employees were instructed to use bleach (chlorine) as a sanitizing step after running utensils through the dishwasher. __________ Minor violation: Brown buildup on the back wall of ice machine. [CA] Clean and sanitize regularly to prevent buildup and potential contamination of ice.

Observed multiple soiled wiping cloths on counters. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.

1. Observed Vermin: Documented in the following areas - 2+ live roaches in electrical outlet socket in food storage area - 1 dead roach in the food storage area, underneath shelving units - 1 live nymph on the cover of a food storage container in the food storage area - 5+ dead roaches in a sticky trap behind the door to the kitchen - 1 live roach on top of a sticky trap behind the door to the kitchen - 2 dead roaches underneath the 3 compartment sink - 3+ live roaches (2 nymphs) behind the shelving - 1 live nymph and 2 live adults on the wires underneath the prep unit across from the cook-line - 5+ live roaches in the wiring where there is a rectangular opening in the prep unit - 1 live roach on a tray next to the dump sink - 1 dead roach in the sticky trap in the women's restroom 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified. 4. Notification: The person in charge during inspection, Mandeep Singh, has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

The tandoor oven at the cook line extends past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Food at the buffet line extends past the sneeze guards. [CA] Rearrange food so that it is fully covered by the sneeze guards. Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Observed personal jackets stored on bulk food containers within the dry storage room. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

The hand wash sink was partially blocked by a food preparation table. [CA] Handwashing facility shall be clean, unobstructed, and fully accessible at all times. Relocate food preparation table.

Observed open bulk flour, rice, etc, bags stored within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed bowls used to scoop dry product within bulk dry storage containers. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

The floor tiles are in disrepair below cooking equipment at the cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.