ANNACHIKADAI

No food Safety certificate or food handler cards were available at time of inspection. [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. 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.

1. Observed Vermin: Documented in the following areas: Live cockroaches near the prep cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Boris, 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.

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

1. Observed Vermin: Documented in the following areas: A mouse observed still moving stuck on glue board under the dry food storage shelf inside the dry storage room. **Rodent droppings observed throughout the facility: - Heavy accumulation in the mop sink. - On cleaned utensils stored on the shelf rack. - On pots stored under the food prep table. - On food container lids inside the dry storage room. - Under shelving inside the dry storage room. - Above the peanuts container on the shelf above the prep table. - Gnaw marking observed on a flour bag inside the dry storage room. - Dropping above steam table. **Observed heavy accumulation of flies near the food prep sink. ** Numerous live cockroaches on crevices on wall behind steam table. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Liz T. 4. Notification: The person in charge during inspection, Boris, 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.

Rear handwashing sink not supplied with soap or paper towels, clutter stored inside the sink. Cookline handwashing sink not supplied with paper towels. Restroom handwashing sink not supplied with paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

Clutter stored outside of the facility. [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. Back door left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Heavy accumulation of grease and debris on equipment through the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

FSC not available. Employee food handler card 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. 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 temperature in the prep refrigerator measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Light inoperable inside the dry storage room. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided. Heavy grease accumulation on hood filters. [CA] Ventilation hood filters shall be maintained clean and in good repair.

Accumulation of grime and debris on floor and walls throughout the kitchen. [CA] Walls and floors in food preparation area shall be kept clean.

Measured the following PHFs at improper holding temperatures above 50F held for more than 4h inside prep refrigerator: raw shell eggs, paneer, chutney, milk. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs discarded by employee.

Rodent droppings observed on clean utensils stored on shelves, on food preparation table, on rack used for potatoes and onions bags. [CA] Clean and sanitize all food contact surfaces.

In dry storage room: gnaw marking on flour bag, rodent dropping inside semolina container, rodent dropping above plastic cover for peanuts container. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Adulterated food was discarded by employee.

Food containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility lacks hot water, water at all kitchen sinks measured at 70F and below. PIC stated the water heater is inoperable. [CA] Facility shall provide an adequate supply of hot water at a minimum temperature of 120F at the food prep sinks and the 3-comp sinks. Hand sinks shall provide warm water at least 100F. Facility is closed due to inadequate supply of hot water. Facility shall remain close until an adequate hot water supply is provided.

Single use sanitary towels are not available in the hand sink by the prep table. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.[COS]

PHFs (chutneys, cooked vegetables, curries) held at the prep table measured above 50F. Rice is kept at ambient temperature. PIC stated they are using TPHC for all PHFs and everything is discarded after 4hours. No time markings was observed and no written procedure was available for review. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If TPHC is used, provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] PHFS were time marked to discard within 4 hours of removal from temperature control.

1. Observed Vermin: Documented in the following areas: Numerous dead cockroaches observed in the kitchen area (1 dead cockroach observed above the cold prep unit cutting board), many more found below shelves in the dry storage room. 1 live cockroach observed below the water heater inside the dry storage room.1 live cockroach observed on wall on the right side of the cookline. No rodent droppings observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s Name]. 4. Notification: The person in charge during inspection, [Name], 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.

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

Raw fish stored above open container of yogurt inside the walk in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Back door is kept open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Accumulation of debris throught the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Light is not available inside dry storage room. [CA] Repair light fixture.

Several rodent droppings inside fresh ginger box. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Employee discarded fresh ginger in refuse bin.

Heavy accumulation of grease and dust on walls and ceiling throughout the kitchen. [CA]Clean routinely.

Onions bags stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Hand washing cleanser and single use sanitary towels are not available at the hand sink at the cookline. [CA] Provide handwashing cleanser and single use sanitary towels at handwash stations at all times.

1. Observed Vermin: Documented in the following areas: --> 2 live cockroaches in between wall and panel above the 3 compartment sink, 1 live cockroach on prep table in the back and multiple dead cockroaches throughout the kitchen. --> Numerous rodent droppings throughout the kitchen : in the dry storage room above food containers, area surrounding the water heater, above prep table in the back area, on shelves above cold holding prep table. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Rajesh, 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.

REPEAT VIOLATION : Food Manager Certificate is not available. Food handler cards are 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. 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.

Rodent droppings observed on food containers lids, on preparation surface, racks where whole onions are stored. [CA] Clean and sanitize all affected areas.