TADKA INDIAN CUISINE

Some food items are being stored in the floor of the walk in at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [SA] PIC moved all items off the ground. No evidence of contamination.

Unable to provide food handler cards for employees at the 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. Keep records on site.

Under counter refrigeration had PHFs between 47-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC was going to try to adjust the dial and if temperature is not then they will put under TPHC. A contractor will be contacted.

Unable to provide test strips for chlorine dish washer at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee did not wash hands after returning from the restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after using restroom. [COS] PIC instructed employee to wash hands again before starting food prep.

Knives are being stored in between the stainless steel table and wall at the time of inspection. [CA] Obtain knife holders or magnets to store knives properly. Discontinue placing knives in between surfaces that do not get cleaned frequently.

Heavy food debris noted on the walls behind the prep table of the cook line. [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed a cockroach (adults/nymphs) by the prep sink and one in the dry storage rack at the time of inspection. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.

Only hand wash station within the prep area is not operational at the time of inspection. Hot water within the hand wash station is not operational. [CA] Repair issues at the hand wash station properly. [SA] Facility could use the 3-Compartment sink to wash hands, warm water is functional within sink. Use the wash basin to wash hands.

1. Multiple flies noted within the kitchen area and the back storage area of the facility at the time of inspection. 2. Multiple cockroaches within the kitchen area noted at the time of inspection. Cockroaches from different life cycles (adults/nymphs) noted within the cook line, on the floor around the 3-compartment, around the prep sink area. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Curry within the stove top was measured at 103*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility is re-heating curry to hot hold on the stove top.