ULVACHARU TIFFINS

Observed live cockroaches in the following areas:- -2 nymphs under the prep line cooler storage space -1 nymph under the 1 door mango lassi reach in cooler -1 nymph on floor by trash can inside restroom closest to the exit door Dead cockroaches observed on floors at cook line and at water heater room. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for service that occurred on 07/27/26. [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.

Back doors propped open throughout inspection. [CA]: Facility shall be fully enclosed to prevent vermin entry and vermin harborage.

1. Observed Vermin: Documented in the following areas: - 1 live cockroach crawling on the wall flashing at the cook-line, behind the stove and grill 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Latha, 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.

Observed leaking plumbing throughout the facility, including the faucet of the preparation sink, the diverter valve underneath the hand sink, and underneath the mechanical dishwasher. Observed standing water buildup on the floor throughout the facility. [CA] Repair plumbing to prevent the attraction of vermin.

Observed unsealed cracks and crevices in, around, and underneath wall-mounted shelving throughout the kitchen. Observed an unsealed hole in the center of the kitchen where electrical cabling runs into the ceiling. Observed torn hole in the ceiling above the main preparation area near the cook-line. [CA] Ensure all cracks, crevices, holes, and structural deficiencies are sealed to prevent the harborage of vermin.

Observed accumulation of food buildup and debris on the interior and crevices of cooking equipment at the cook-line. [CA] Ensure nonfood contact surfaces are cleaned to prevent the attraction of vermin.

Observed live cockroaches in the following areas:- -3 in between gaskets of walk in cooler -1 on prep table near walk in cooler and steam table 5+ dead cockroaches observed throughout the facility. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for service that occurred on 07/23/26. [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.

1. Observed live cockroaches in the following areas: -1 on cove base behind steam table -1 underneath tile at upstairs dry storage room 1 ootheca/egg casing observed at upstairs dry storage room 10+ dead cockroaches observed throughout the facility. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for services that occurred on 07/21/26 ad 07/22/26. [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.

Scoops/utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use

Back entry doors at the kitchen and near restroom propped open throughout inspection. [CA]: Facility shall be fully enclosed to prevent entrance of vermin.

*REPEAT VIOLATION* Food handlers not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

*REPEAT VIOLATION* MAJOR: 1. Rice dishes placed out measured between 89F - 125F; cooked approximately 2 hours prior to measurement. PIC stated rice dishes are kept in room temperature then discarded after 4 hours. No time markings observed. (Time as Public Health Control form provided). 2. In the prep line top well, cut tomatoes measured at 69F; placed in the unit approximately 2 hours prior to measurement. 3. In the prep line under counter reach in, multiple Potentially Hazardous Food measured above 41F (rajtama at 45F, mysur at 51F, paneer at 45F). Placed in the unit last night. 4. On prep table, two tomato chutneys in 20 liter containers measured between 89F - 92F; placed out approximately 2 hours prior to measurement. MINOR: 1. In the prep line cooler, cottage cheese measured at 49F; placed in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 73F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: Food items that measured above 41F for more than 4 hours were voluntarily discarded. [SA]: Food items that measured above 41F for less than 4 hours were relocated to another functional cooling unit. Rice dishes were time marked to be discarded on the 4th hour after it was removed from temperature control (voluntarily discarded due to restaurant closure). Tomato chutneys voluntarily discarded by Chef as a precaution.

1. Live cockroaches observed in the following areas: -approximately 5 cockroaches of varying life stages underneath the prep table close to 2 comp ware-wash sink. -1 adult on wall at the staircase -1 nymph on floor of restroom closest to entry door 10+ cockroaches observed throughout the facility's prep areas and food storage areas. Pest control report from All State Pest Control provided for service on 07/20/2026. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, Chef Revlon, 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* 1. Multiple open bags of food stored in dry storage areas. Multiple food items such as flour containers are stored without a lid at food prep areas. [CA]: Unpackaged food shall be protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. 2. Multiple food items stored on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Raid pest control repellent stored upstairs at dry food storage room. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.

Dish machine was dispensing 0 ppm of Chlorine sanitizer. Active ware-washing observed. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitize at all times. Discontinue use of dish machine until it is able to dispense 50 ppm of Chlorine. [SA]: 3 comp sink with Chlorine sanitizer available. Specialist instructed staff to set up 3 comp sink with 100 ppm of Chlorine sanitizer.

*REPEAT VIOLATION* In the walk in cooler, vegetable curry in deep and sealed metal container measured at 54F. PIC stated it was cooked and cooled last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Vegetable curry voluntarily discarded.

*REPEAT VIOLATION* 1. Prep line reach in unable to properly cold hold PHFs at 41F or below. Leaking observed inside the reach in section of the unit. [CA]: Assess/repair/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working. COMPLY BY DATE: 07/24/26 2. Unapproved to-go sauce containers used as scoops for portioning. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Testing method for measuring Chlorine sanitizer not provided. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.

Accumulation of grease and dust on the baffle filters of hood. [CA]: Clean hood.

1. Prep line top wells not able to properly cold hold PHFs at 41F or below. [CA]: Assess/repair/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working. 2. *REPEAT VIOLATION* Plastic disposable containers used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

*REPEAT VIOLATION* 1. Multiple open bags of food stored in dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Food containers of white powder food product missing label with common food name. [CA]: Ensure containers of food items that cannot be easily identified are labeled with the common name at all times.

*REPEAT VIOLATION* Large clean pot stored on the stairs leading to dry storage area. [CA]: All cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS]: Pot was relocated to ware-wash sink to be cleaned and sanitized.

*REPEAT VIOLATION* Food handlers not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Ice scoop in direct contact with ice in ice machine. [CA]: Scoops which are stored in food containers for portioning shall be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

*REPEAT VIOLATION* Upma and yogurt actively cooling in containers completely secured with saran wrap. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Chef loosened the covers of the items.l

*REPEAT VIOLATION* Floor sink underneath the dish machine/2 comp sink observed blocked but not overflowing. Specialist ran the dish machine, 2 comp sink, and 3 comp sink and floor sink did not back up due to drain pipes being connected to a different floor sink. Chef stated no drain pipes are connected to the blocked floor sink. [CA]: Unclog floor sink. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

*REPEAT VIOLATION* 1. On prep table, tamarind rice measured at 122F and lemon rice measured at 119F. Chef stated it was cooked approximately 30 minutes prior to measurement and is kept in room temperature. On prep table, multiple chutney's measure between 61F - 75F. Chef stated it was made approximately 2 hours prior to measurement. Chef stated items are kept in room temperature. No Time As A Public Health Control procedures/time markings observed. 2. On prep line cooler top well inserts, multiple Potentially Hazardous Food (PHF) measured between 58F - 63F. Chef stated it was placed on unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 60F. [CA]: Potentially Hazardous Foods shall be cold held at 41F or below at all times. [SA]: 1. PHFs were time marked to be discarded on the 4th hour it was removed from temperature control. 2. PHFs were relocated to working coolers to rapidly cool down. Note: Time As A Public Health Control (TPHC) procedures were completed. Ensure TPHC procedures are followed and document is kept on site.

Frozen garbanzo bean soup and lentil soup thawing outside of the walk in freezer. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Chef relocated food items to walk in cooler.

Multiple open bags of food stored at the dry storage area. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Food handlers not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Clean pots/cooking equipment stored on the stairs leading to dry storage area. Per Chef, pots are cleaned again prior to use. [CA]: All cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

In the undercounter cooler at cook line, yogurt measured at 53F and observed stored in a metal pan completely sealed by saran wrap. Chef stated yogurt was cooked approximately 2.5 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Chef loosely covered the yogurt.

1. Floor sink underneath the dish machine observed blocked but not overflowing. Specialist ran the dish machine, 2 comp sink, and 3 comp sink and floor sink did not back up due to drain pipes being connected to a different floor sink. Chef stated no drain pipes are connected to the blocked floor sink. [CA]: Unclog floor sink. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Permit owner to send 2. Waste water from drain pipes of 2 compartment sink/dish machine observed dripping/leaking onto the floor. [CA]: Repair drain pipes and ensure it's not leaking.

Plastic disposable containers used as scoops, [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

1. Tomato sauce on prep table measured at 55F. Per Chef, tomato sauce was removed from refrigerator and placed on the table approximately 1.5 hours prior to measurement. Chef stated tomato sauce is on Time As A Public Health Control (TPHC) but no logs or time markings were observed. 2. Multiple Potentially Hazardous Food (PHFs) on prep top well inserts measured between 48F - 53F. Chef stated food items have been in the prep top well inserts since last night. [CA]: PHFs shall be cold held at 41F or below at all times. TPHC procedures provided. [COS]: Tomato sauce was time marked to be discarded on the 4th hour it was removed from temperature control. PHFs that have been out of temperature for more than 4 hours were voluntarily discarded.