NAMASTE

[REPEAT VIOLATION] 1. Observed vermin in the following areas: - In the prep area, on the shelving above the prep sink. - In the prep area, in a crack/crevice between wall and the shelving to the left of the prep sink. - In the prep area, in the electrical socket below the shelving to the left of the prep sink. - In the prep area, on and around the wrapped/covered fire extinguisher next to the prep sink. 2. Supervisor notified: Anjani Sircar 3. Notification: The person in charge during inspection, , 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. Any subsequent follow-up inspection after the first will be charged at an hourly rate of $298.00. Any after-hours or weekend inspections will be charged at an hourly rate of $645.00 (two hour minimum). **This is a repeat violation and the third closure violation due to vermin including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.

In the following areas, observed non-draining sinks: 1. In the kitchen area, at the mop sink. 2. At the front counter, in the floor sink below the handwash sink. [CA] Ensure all sinks and drains are able to properly dispose of wastewater. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.

In the kitchen area, to the left of the prep sink, observed crevices around underneath shelving. In the kitchen area, observed accumulation of food debris on the floor around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin.

[REPEAT VIOLATION] In the kitchen area, at the prep unit, measured samosas at 66F, mushrooms at 58F, and two containers of heavy cream between 52F and 58F. Per operator, samosas and heavy cream stored for about 1.5 hours. In the walk-in refrigerator, measured curry sauce at 48F. Per operator, curry sauce prepared from the previous day. Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved samosas to undercounter refrigeration, and placed containers of heavy cream in an ice bath to facilitate proper holding temperatures. Operator discarded curry sauce. Operator to provide repairs to walk-in refrigerator. **This is a repeat violation and the third violation for improper holding temperature including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.

Observed a large pot of cooked curry stored in the walk-in refrigerator, and measured at 155F. [CA] Ensure potentially hazardous foods maintain a proper cooling process and use shallow containers for cooling. Potentially hazardous foods above 135F shall not be stored in the walk-in refrigerator without use of proper cooling methods.

In the facility food prep areas, observed multiple live cockroaches of all life stages in the specified locations: 1. At the front counter, in the cabinets below the handwash station where the wood has deteriorated. 2. In the kitchen area, on the shelving mount points above the 3 door prep unit. 3. In the kitchen area, between the wall and shelving above the prep sink and prep table. 4. In the kitchen area, in the crevices above the cookline, and around the entire hood. 5. In the kitchen area, directly underneath the stone top between the 3 door prep unit and the 3 compartment sink. 6. In the kitchen area, on the walls further above the mop sink where the plumbing and wiring extends out of the wall. [CA] Ensure facility is kept free of cockroach activity. A facility that has an ongoing vermin infestation shall immediately close to discontinue food preparation. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. Contact district inspector for follow-up inspection. The first follow-up is provided without charge, but any subsequent follow-up inspections after the first shall be charged at the hourly rate of $298.00.

In the kitchen area, at the hood, observed accumulation of grease on the hood filters and grease dripping from the middle. [CA] Ensure hood is frequently cleaned and maintained to allow for proper ventilation of grease, heat, steam, vapors, and smoke.

In the kitchen area, on the counter-top, measured cooked tandoori chicken cooling at 85F in a large filled container. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated using an ice bath, by adding ice, using shallow containers, separated into smaller portions, and/or using rapid cooling technology. [SA] Operator separated container of tandoori chicken into a shallow container and moved to walk-in refrigerator to facilitate proper holding temperatures.

In the kitchen area, observed various containers of spices stored on shelving without lids. [CA] Ensure containers of dry food are kept covered with a fitted lid to prevent possible contamination.

In the kitchen area, observed accumulation of food debris on the floors and walls. In the kitchen area, observed large gaps between installed wall fixtures, and between the wall and cove base tiles. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin. Walls shall be fully sealed to prevent possible harborage of vermin.

In the kitchen area, measured potentially hazardous foods stored between 50F and 75F on the counter including raw chicken, cooked tandoori chicken, cut tandoori chicken, and samosas. Per operator, all food stored for less than 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved all foods to walk-in refrigerator to facilitate proper holding temperatures.