CHAAT HOUSE

1. Observed Vermin: Documented in the following areas:3 live cockroaches found in the following areas. 2 live german cockroaches on storage rack above food preparation sink, 1 live cock roaches on steam table holding food. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin. 4. Notification: The person in charge during inspection, Charanjit Dhami, 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.

1 live cockroach found inside stored cardboard box at back storage room. [CA] Maintain facility to prevent entry/harborage of vermin. [COS] Operator removed lived cockroach from the facility. no evidence of contamination of food/ food contact surfaces. Professional pest control invoices provided.

Food containers stored directly on the floor inside the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

PHFs measured at improper holding temperatures: Onion gravy (62F), spinach (99F). Per PIC. PHFs were prepared less than 2h ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs will be discarded within 4h of removal from temperature control.

Dust buildup on walk in fan guards. [CA] Clean regularly.

Three live cockroaches were observed at the front of the facility, away from food and food contact surfaces , all vermin were eliminated. Cockroaches were observed under a used equipment, equipment was removed and discarded, and affected area was cleaned and sanitized. No additional evidence of infestation was found. Facility is serviced monthly, report was provided for review. [CA] Clean and sanitize all affected areas, obtain regular pest control service, seal all gaps and crevices to prevent vermin entry, and remove any unused or unnecessary equipment to eliminate potential harborage sites. A follow-up inspection will be conducted.

1. Observed Vermin: Documented in the following areas: Live cockroaches throughout the kitchen, on shelf above the food prep sink, above hand sink at the front behind the tea dispenser, on dry food shelf adjacent to the food prep sink in the back, on wall above the 3-comp sink. Also found dead cockroaches in to go containers tray and above fry food container lid. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Lakhwinder Singh, 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.

Employees food handler cards are not available. [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.

Curries being cooled in large deep plastic containers. [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.

Cooked tomato and onions sauces left at room temperature measured at above 50 F. Per PIC they were prepared around 2 hours ago [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put was directed to put a time marking to discard PHFs within 4 hours from when taken from temperature control.

Mechanical dishwasher measured with zero chlorine sanitizer [CA] - Ensure mechanical dishwasher provides sanitizer at 50ppm [COS] - machine was primed, now measured at 50ppm.

Found some food containers with labels faded or missing [CA] - Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Food handler cards observed are expired. Food safety manager certificate not available for review. [CA] - Maintain all employees food handler cards available for review. At least one person shall maintain a valid food safety manager certificate. The certified person shall not serve as the certified manager for more than one food facility.

Some foods measured above 41F, such as paneer, curry, mango lassi and cauliflower. [CA] - Maintain cold potentially hazardous foods at 41F or below.

Found a hole in the wall behind the mechanical dishwasher [CA] - Seal hole to prevent any vermin entry