URBAN GRILL INDIAN CUISINE

1. Observed Vermin: Documented in the following areas: Dead mouse found on the floor of the dining area. A couple of old rodent droppings found on the floor of kitchen area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The persons in charge during inspection, Manoj, Arun, and AJ, have 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.

1. Observed Vermin: Documented in the following areas: Live mouse found in the bait station in the counter of the bar area. Numerous rodent droppings in the shelving at the bar area and inside the planter boxes in the front service area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The persons in charge during inspection, Manoj and Arun, have 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.

Facility lacks appropriate testing strips for sanitizer of choice. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed the 3-compartment sink and drainpipe from the 3-compartment sink are actively leaking whenever in use. The wastewater is overflowing onto the floor underneath the sink. [CA] Food facility shall not operate if there is liquid waste or sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

Observed facility is not time marking biryani rice as per documented TPHC procedures. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Facility closed during inspection. All food shall be discarded.

1) Observed facility is using unapproved holding units at the buffet service line. (Brand is unknown. Appears to be international (written in Chinese).) [CA] Installation of new equipment shall obtain approval from this Department. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Measured the ambient temperature of the 2-door preparation unit at 65F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

Observed accumulation of dust and grease in the ventilation hoods above cook line. Observed accumulation of grime and grease throughout equipment at the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1) Observed accumulation of water on the floor by the warewashing area. [CA] Floors shall be routinely cleaned. 2) Observed multiple cracked and broken tiles in the floor between the kitchen and warewashing area. Observed accumulation of standing water inside the gap. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

1) Observed back door into the kitchen propped open at the time of inspection. [CA] Keep back door closed at all times. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed unused ice machine stored in the kitchen area. [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.

**REPEAT VIOLATION** Measured multiple foods outside of proper holding temperatures: 1) In the 2-door preparation unit and side countertop cooler, measured all foods from 58-60F. Per employee, foods were relocated from the walk-in cooler more than 4 hours prior to temperature measurement. 2) In the kitchen, measured paneer, fried cauliflour, and fried chicken from 77-98F. Per employee, foods are cooked less than 1 hour prior to temperature measurement, kept at holding temperature, then cooked again for service. 3) At the buffet service line, measured yogurt sauces at 62F. Per employee, buffet line was stocked less than 1 hour prior to temperature measurement. Per employee, cold foods are typically kept in ice bath. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Facility closed during inspection. All food shall be discarded. Added fried foods to TPHC documentation during inspection.

Observed foods cooling while fully covered in plastic wrapping. Observed condensation on the inside of the plastic wrapping. [CA] 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.

Observed multiple bowls without handles used as scoops inside foods (i.e biryani) and bulk ingredient bins. [CA] Provide approved utensils with handles to prevent direct hand contamination.

Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

1) Observed facility has a self-service buffet line with multiple individual holding units. Per PIC, the units are self-closing. All units are open at the time of inspection and are not shielded by a sneeze guard at the time of inspection. [CA] 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. 2) Observed multiple bulk rice bags, dry ingredient bags, and spice containers throughout the facility are open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids.

**REPEAT VIOLATION** 1. Facility lacks active food safety manager's certification. [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. 2. Facility lacks food handler cards for actively working employees. [CA] All food handlers shall maintain an active food handler's card for the duration of their employment. Food handler cards shall be available for review at all times.

Observed storage of foods directly on the floor in the kitchen and in the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

1. Observed Vermin: Documented in the following areas: - Numerous rodent droppings found in the counter at the bar area, on top of the mechanical dishwasher, on shelving with onions and clean dishes in the side storage area, and on the mixing equipment in the back nearby the walk-in cooler. Rodent droppings found throughout the floor of the facility including the main cook line, warewashing area, and side storage area. - Two dead adult cockroaches by the electrical panel (one on the preparation table and one on the floor). 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin Hee. 4. Notification: The person in charge during inspection, Manoj, 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.

Observed accumulation of grime and food debris on the floors throughout the facility, especially at the main cook line and the warewashing area. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.

1) Observed facility keeps side door in the dining area and back door in the kitchen propped open. [CA] Keep doors closed at all times. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed hole in the wall in the corner of the bar area, nearby the 3-compartment sink due to disconnected plumbing, and gaps in the electrical panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed heavy accumulation of grease, grime, and debris throughout the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple bulk rice bags, dry ingredient bags, and spice containers throughout the facility are open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids.

At the self-service station, observed rice paddles are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Facility lacks appropriate testing strips for quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed accumulation of dust and grease in the ventilation hood filters. [CA] Ventilation hood filters shall be routinely cleaned and maintained in good repair.

1. At the self-service buffet line, observed chafing dishes containing biryani rice is not covered by a sneeze guard. [CA] 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. 2. Observed bulk rice bags open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids. 3. Observed multiple spices held in bulk containers that are uncovered. The spices are held on the bottom of a food storage shelf. [CA] Cover containers with lids. Food shall be protected from potential sources of contamination.

1. Facility lacks active food safety manager's certification. [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. 2. Facility lacks food handler cards for multiple actively working employees. [CA] All food handlers shall maintain an active food handler's card for the duration of their employment. Food handler cards shall be available for review at all times.

1. Observed accumulation of water on the floor by the 3-compartment sink. [CA] Floors shall be routinely cleaned. 2. Observed multiple cracked and broken tiles in the floor, especially by the dishwashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 3. Observed the floor in the back dishwashing and food preparation/storage area is missing cove basing. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Observed large gap in the ceiling over the mechanical dishwasher due to broken ceiling panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Measured multiple Potentially Hazardous Foods out of temperature: 1. At the side reception area, measured three large pots of biryani rice from 130-165F. Measured boiled eggs at 71F. Per PIC, foods were prepared less than 30 minutes ago. The rice and eggs are kept at room temperature and discarded at the end of service. 2. At the cook line, measured partially cooked cauliflour and potatoes at 70F. Per PIC, foods were prepared less than 30 minutes ago. Cauliflour and potatoes are refried for service, or discarded at the end of service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods will be discarded at the end of the lunch shift (within 4 hours of removal from temperature control). Discussed TPHC guidelines and procedures with PIC. Facility is to keep foods on TPHC or temperature control (to be discussed on follow-up.)

At the handwash station in the kitchen, observed lack of paper towels. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] PIC restocked the dispenser with paper towels.