BALAJI MESS (AUTHENTIC INDIAN CUISINE)

2 containers observed to be in left most countertop warmer water bath and measured to be 112F(curry) and 130F(beets). Water bath observed to be shallow and measured to be 136F. Per employee he placed curry that about 30 minutes prior and had just turned on steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Curry was reheated on stove. Water was added to steam table and setting was turned up.

Beets measured to 130F in steam table. Per employee he had just turned on steam table in the last 30 minutes and made beets in the last 30 minutes. Steam table observed to have lower water. . [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. Preheat steam table water prior to placing PHFs inside. [COS] Beets were reheated.. Water was added to steam table and setting was turned up.

One dead cockroach observed in mop sink of facility. Operator provided past pest control report and stated pest control comes weekly. [CA] Clean and sanitize area of dead cockroaches or old droppings. Provide sticky traps to monitor for new vermin activity.

Suji (milk pudding) measured to be 90F internally and 154F externally. Per employee items were placed inside steam table within the last hour. After stirring suji meausred to be 121F [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Suji was reheated on stove to 165F and then returned to steam table.

Both handwash sinks missing paper towels. Handwash sink in back missing soap. Facility only has two soap dispensers (one soap dispenser for the bathroom and one for front handwash sink). [CA] Provide ensure ALL handwash stations are fully stocked with soap and paper towels. Ensure soap and paper towels in are a dispenser. [SA] Napkin stacks were placed at each handwash sink to be used as paper towels. Facility put handwash soap in plastic cup and labeled as handwash soap and placed in it at handwash sink missing soap. Facility shall provide soap dispensers by follow up inspection.

Glass cooler observed to be missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1) Dishwasher observed on top of 3-comp sink drainboard. [CA] Keep drainboard of 3-comp sink clear for use dishwashing and drying. Dishwasher is not designed for countertop use. 2) No chlorine test stripes provided. No high temp thermolabels for dishwasher. [CA] Provide appropriate testing equipment for all modes of sanitization used by facility

Scoops in dry bulk foods such as rice and flour observed to be to-go containers without handles. [CA] Provide multi-use durable scoops with handles for dry bulk storage. Store such that handles are not in direct contact with food.

3-comp sink measured to have 50ppm chlorine. No dishwashing observed at time of inspection. [CA] Maintain sanitizer compartment with 100ppm chlorine [COS] More chlorine was added prior to washing dishes.

False wall was placed between shelving and hallway to rest room. Wall is unfinished on kitchen side. [CA] Facility may need to notify building department when constructing new walls. Ensure to obtain approval prior to constructing wall and ensure walls have approved finishes.

1)Reach in cooler closest to back window measured to have: -Ambient temperature of 50F -Paneer at 48F -Curry marinaded at 56F 2) Raw eggs observed to be stored under griddle. Eggs measured to be 82F. Per employee eggs were placed out there about 1 hour prior during opening for use when ordered [CA] Maintain PHF at 41F and below for cold holding or at 135F and above for hot holding. [COS] 1)Per operator paneer was placed in cooler yesterday and the marinade was made about 1 hour prior. Paneer was VC&D and marinade was moved into cooler with ambient temperature of 41F and below. 2) Eggs were label with discard time and will be kept until 3:30PM. Operator stated he wants to use TPHC going forward. Operator shall write standard operating procedures and post them in the facility. Items on TPHC shall be kept for up for 4 hours out of temperature and MUST be discarded. Items on TPHC cannot be returned to temperature holding and must have a time tracking system in place.

Employee food handler cards unavailable for review. [CA] Provide employee food handler cards for review.

Chicken rice measured to be 60F inside 2 door reach in cooler. Per employee chicken rice was made yesterday at around 6:00PM. Rice was placed in deep metal container and lid was placed on top and placed into reach in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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. [COS] Rice was VC&D (see VC&D report).

Large 2 burger range observed to not be underneath ventilation hood. [CA] All cooking equipment shall be underneath ventilation hood with a 6 inch overhang. Move the spice rack and placed burner where spice rack currently is.

Wiping cloth at cookline observed to be stored on countertops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Knife was stored on the crevice on side of prep cooler and wall observed. [CA] Store clean utensils in easily cleanable and accessible areas. [COS] Knife was moved to 3-comp sink to be washed.

Opened large containers of uncooked rice and aromatics were stored open under front handwash sink. [CA] Keep food away from sources of contamination.

Raid pesticide observed in kitchen by 3-comp sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Wall in back area observed to have been recently erected with ply wood and missing cove basing. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. 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.

Handwash sink in back area observed to be partially obstructed with towel bin and missing soap and paper towels. 2nd handwash sink located around corner by front cookline. [CA] Provide handwash sink station with soap and paper towels. Ensure sink is easily accessible and fully stocked for employee handwashing. [COS] Towel bin was moved and handwash sink was fully stocked with soap and paper towels.

1) Prep cooler at entry to cookline measured to be: -Cheese at 75F -Milk at 74F -Lentil sauce at 71F -Red yogurt sauce at 75F -Chicken at 61F -Yogurt at 75F -Ambient temperature at 76F Cooler observed to be unplugged. 2) Eggs measured to be 69F under grill. Per employee eggs were placed out there at 10:00AM. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] 1)All PHFs in cookline prep cooler was VC&D. See VC&D report. Cooler was plugged back in and cooler shall have ambient temperature monitored until it can maintain 41F or below. 2)Per employee he only keeps eggs for 4 hours and then discards them. Employee labeled flat of eggs for 10AM-2:00PM. Facility shall provide SOPs for time as a public health control. Operator will be emailed TPHC paperwork.

Dead cockroaches observed on floor by 3-comp and prep sinks; behind dishwasher area; and near cabinet by register. Facility provided pest control report and contract. Pest control report stated no live vermin or vermin activity observed and contract stated pest control shall be come bimonthly to this facility. [CA] Clean and sanitize area of dead cockroaches or old droppings. Recommend placing traps throughout facility to monitor vermin activity.

1) Cardboard observed to be used as liner on shelves and under tables. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2) Mold observed on lid of ice machine. [CA] Clean ice machine and maintain in good repair.

Crab salad measured to be 44F in shallow ice bath. Per employee when large rush he puts crab salad on ice for easy access and returns crab salad into sushi display case when done. [CA] PHFs shall be held at 41°F or below or at 135°F or above. When using an ice bath ensure ice and water sufficiently covers the sides of the food container such that there is enough surface area for cold transfer. [COS] Employee returned crab salad to sushi display case.

Handwash sink in back area observed to be blocked by cart and trash can. Employee observed washing hands in dirty compartment of 3-comp sink in back area and other handwash sink available in front cookling area. [CA] Keep all handwash sink unobstructed and readily accessible for handwashing. [CA] Cart was moved to clear sink.

Eel in toaster oven measured to 112F and sushi rice at countertop measured to be 73F. Per employee rice is only kept from 11:00AM-2:00PM and then discarded after lunch period and new rice is cooked for every service period and discarded. (Service periods listed on door area 11:00AM-2:00PM and 5:00PM-9:00PM. Per employee roasted eel is kept warm in the toaster oven and reheated for service and then at the end of the service period returned to the cooler. Per operator eel is discarded at the end of every service period. No procedures available for review on site at tine of inspection. [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. [COS] At the end of the lunch period operator discarded both the eel and rice. Operator wrote SOPs for TPHC with inspector.

Employee observed to be handling raw fish and then handling handles of coolers and prior to washing hands [CA] Employee shall wash hands after handling raw meats and prior to handling any food that will be ready to eat with soap and warm water. [COS] Employee washed his hands.

Facility missing test stripes for sanitizer and high temp dishwasher. [CA] Provide thermostripes and quat ammonia test stripes.