ARIA DINING & BANQUETS

Chlorine measured at 0 ppm at three compartment sink. No active warewashing at the time of the inspection. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Unused and non operational prep refrigerator in front of deep fryers has cockroach infestation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed gaps in ventilation hood panels. [CA] All hood ventilation filters shall be in place and in good repair.

Some buffet items did not have sneeze guards or approved covers. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Lack of paper towels at employee restroom. Soap provided in a sauce bottle at hand wash sink near large walk in cooler. [CA] Provide paper towels at all times in dispensers. Provide soap in a soap dispenser. [COS] Paper towels provided. Pump Soap bottle provided.

1. Observed Vermin: Documented in the following areas: 10+ live cockroaches of all stages inside, under and behind 2 door prep refrigerator stored in front of deep fryers and next to dishes drying rack. Pest control report reviewed from 11/5, only mentions 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Attinder (Manager on site), Owners Paul and Dinesh (on phone), 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.

Expired food handlers for employees. [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.

Accumulation of excessive grease on walls and floors in main cook line area and under and behind deep fryer cook line area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed gaps in coving/base boards and walls in some areas near cookline. [CA] Repair holes or gaps in structure and maintain in good repair to prevent pest harborage.

No TPHC (time as public health control) markings for buffet PHF items. Buffet items were taken out of temperature control at 11 AM. [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] PIC will time mark and discard any leftovers at end of buffet at 3 PM.

Accumulation of dust on walk in cooler fans. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.