NAAN-N-MASALA

Spices stored in single use container with no lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 2. Washing dishes in food prep sink. [CA] Do not use prep sinks for any other use than food prep. Sanitize between uses.

No thermometers located in upright refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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. *REPEAT VIOLATION*

Chicken kebab stored next to and above chopped veggies in upright freezer. [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.

Large gap between ventilation filters in hood. [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.

1) Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical and manual warewashing. 2) Lack of plugs/stoppers to properly fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

No paper towels available at handwash sink in back prep area. [CA] Ensure paper towels are stocked at handwash stations at all times. [COS] Operator restocked paper towels.

New/replacement cooking equipment observed in kitchen without plan check approval. [CA] A person proposing to add or replace cooking equipment must submit specifications for review and shall receive plan approval prior to installation. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Ambient temperature of Beverage Air single door upright cooler measured 47F. No potentially hazardous foods stored in unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit.

1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

Heavy accumulation of food debris and/or grime observed on floors in the following areas: - Underneath and behind the cook line. - Underneath refrigeration units. - Underneath storage racks. - Underneath the three-compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

At time of inspection, refrigeration units were not turned on. During inspection, thermomstat of freezers and refrigerators observed decreasing. Ambient temperature of refrigerators and freezers measured between 39F to 73F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Ensure all refrigeration units are working properly prior to placing PHF items inside.

Undercounter dish machine measured at 0 PPM chlorine after two cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. Temporarily utilize three-compartment sink to conduct all ware washing until dish machine is able to properly sanitize utensils.