HIMALAYAN MAGIC MASALA

Accumulation of standing water and debris inside the floor sinks in the kitchen. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent the accumulation of debris and standing water.

Food Safety certificate for Managers and employee food handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.

Containers of food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.

Wiping towel was observed used, reused, and stored on food prep surface. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Improper handwashing practice observed. Employee changed bag for trash bin, wiped down counter, and did not wash their hands. [CA] Employee shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and asked to properly wash hands before contamination food or food contact surfaces.

Facility did not have any form of sanitizer available onsite for proper cleaning of food contact equipment and surfaces. [CA] Manual sanitization shall be accomplished by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee obtained a container of bleach to use for chlorine sanitizer.

Back door of kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

1. Observed Vermin: Documented in the following areas: - Two live adult cockroaches behind the front counter - One dead cockroach observed inside the drawer cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Kishmat Nepali, 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.

One live but slow moving cockroach was observed on shelf above the food prep sink. [CA] Facility shall be kept free of vermin and vermin debris. [COS] Cockroach was killed and removed by operator. Did not observed any other evidence of cockroaches in the facility.

Live cockroaches were observed during the inspection - Four live cockroaches, adults and nymphs, in crevice under the food preparation sink. - One adult cockroach and three nymphs observed behind shelf above the three compartment sink. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Accumulation of mold and debris build up on the floor sinks located inside the kitchen under the food prep sink. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent accumulation of debris.

Observed raw meats thawing at room temperature on top of and underneath the food prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Operator used pesticide in the form of a white powder that is spread along the walls and around equipment in the kitchen. [CA] Facility may only used pesticides that are approved for use within a food facility. A licensed pest control service is recommended.

Knife stored on cutting board is observed with a chip on the blade. [CA] Remove and replace equipment/utensils that are damaged,

By the cook line, rice is measured at 110F and tomato based sauce is measured at 96F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Per employee, the food was prepared an hour ago and is relocated into the walk-in cooler.

Observed one live cockroach run behind the three compartment sink. About 20-30 dead cockroaches observed in the facility including three dead cockroaches on the food prep table. Dead cockroaches were also observed along the wall from the walk-in cooler to around the prep table; underneath and around the three compartment sink; by bulk containers of dry foods; by the upright reach-in cooler at the cook line; and along the window facing the parking lot of the dining area. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Food Safety Certificate for Managers is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.

Containers of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect the food from contamination and to allow adequate space for ease of frequent cleaning.

Leak observed under the three compartment sink. [CA] Repair leak and maintain plumbing of the facility in good repair.