ANJAPPAR CHETTINAD INDIAN RESTAURANT

Provided food safety certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

*REPEAT VIOLATION* Employee observed moving a trash can, then did not wash hands thereafter. Employee observed dropping a lid on the floor, picked it up, then proceeded to change gloves but did not wash hands thereafter. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

3+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control using any and all approved methods to abate fly presence.

*REPEAT VIOLATION* Salsas and yogurt subjected to time as a public health control lacked time markings while maintained in ambient temperature on the prep table near the rice warmers. Pasta mix subjected to time as a public health control at the left-side cook-line lacked time markings. *Note: During the last routine inspection conducted, facility was previously informed of the requirement of providing time labeling regardless of operational hours. Provided TPHC procedures signed by the operator in 2025 state that items subjected to time as a public health control are to be time labeled. [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] Items properly time marked to be discarded at the end of lunch service. Reviewed time as a public health control procedures with the PIC. Ensure any items subjected to TPHC are time marked.

*REPEAT VIOLATION* Butane cooking equipment observed at the entrance of the kitchen. [CA] Discontinue the use of butane cooking equipment.

*REPEAT VIOLATION* Soft boiled eggs measured 92F while maintained in a 5 quart container maintained in the steam table. Per staff, item had been taken out of refrigeration less than 1 hour prior and they were currently in the process of reheating it with the intention of hot holding it in the steam table. After being prompted to reheat the eggs to 165F on the stove, staff member placed the eggs in a bowl and placed it under the heat lamp at the service line, before then again being instructed to place it in a pot of water on the stove to be reheated. [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. 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. Discontinue the use of the steam table to reheat items to 165F, as the unit is not designed to reheat potentially hazardous foods to 165F within the span of 2 hours. [COS] Soft boiled eggs reheated to greater than 165F on the stove.

Two metal containers of rice kept covered with aluminum foil measured 113F and 119F respectively while maintained on lower shelves of prep tables in the main kitchen area. Per staff, they had been cooked 1 hour prior, but the quantity of rice cooked had been too much to fit into the rice warmers. Cooked pasta and vegetable mix measured 69F while maintained in a plastic wrap covered pan on a lower prep table at the cook-line. Per staff, item had been cooked approximately 2 hours prior. Sliced tomato measured 68F while maintained on top of a covered prep insert at the prep cooler at the cook-line. Per staff, item had been placed there less than 1 hour prior. *Note: Ensure potentially hazardous foods are not held over the load limit of the unit [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice and pasta uncovered and relocated to the walk-in cooler. Sliced tomato relocated to lower portion of prep cooler.

*REPEAT VIOLATION* One container of cooked chicken measured 52F, and two containers of chicken measured between 44F and 45F while maintained in deep, plastic wrapped containers on a shelving unit in the walk-in cooler. Per staff, items had been cooked yesterday and had been cooling in the walk-in cooler overnight. Cooked pickles measured 44F while maintained in a plastic wrapped, deep container on the top shelf of the speed rack maintained inside the walk-in cooler. Per staff, item had been cooked yesterday and had been cooling in the walk-in cooler overnight. [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] Chicken and pickles were voluntarily discarded.

1. Dirty dishes were placed into mop sink. [CA] Keep mop sink accessible and place dishes in dishwasher or dish sink. 2. Rice scoops are stored on lid of rice cookers. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Time as a Public Health Control written procedure was not available during inspection. However, saw that time was being used properly. PIC said food will be discarded after 4 hours at 1530. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

1. Employee washed hands with just running water in prep sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employee to wash hands with soap and water in handwash sink. 2. Employee went from one task to another without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.[COS] Employee was stopped and asked to wash hands before continuing to touch food.

Chemicals stored on shelf above 3-compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

1. Moldy tomato found laying on top of other tomatoes in walk- in cooler. 2. Old withered potatoes with some growing sprouts in dry storage area. [CA] Moldy food and old food shall be removed immediately from use.

Chlorine in sanitizer bucket was measured at above 200ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Operator diluted solution to measure 100ppm.

Dry storage area does not have approved cove-base installed. [CA] 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.

1. Red liquid stored in old milk carton in two door fridge in dining area. [CA] Do not re-use or re-purpose old food containers for food storage. 2.Butane cooking equipment is not approved for use.[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane cooking equipment.

Back door left open during inspection. When door was closed observed large gaps between door and frame. [CA] Keep back door closed and eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Operator was using the hot holding unit to heat items from 41F. Measured potato chutney at 130F and chicken in a red sauce at 130F. Items were placed there less than 1 hour. [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] Operator was instructed to heat items up to 165F and then place back into hot holding.

In the walk-in cooler measured several items above 41F (hard boiled eggs 51F, potato basala 54F, mutton 50F). These items were cooked and cooled and placed into walk-in tightly wrapped with plastic wrap not allowing the food to properly cool. [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] Instructed PIC to not use tight fitting plastic wrap on containers to facilitate proper cooling. Items that were cooked that morning had plastic wrap removed and kept to cool. Items that were cooked the day prior were thrown out, see VC&D report.

1. Onions stored on the floor by back door. 2. Food stored in boxes on floor in walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. Cardboard used as lid on bulk food containers in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Chlorine sanitizer for dishwasher was measured at 0 ppm. No active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Discussed with operator to use the three compartment sink to complete the sanitizing step when warewashing until the violation with the dishwasher is corrected.

Three flies observed inside the kitchen area. Back door was kept opened at time of inspection. [CA] Food facility shall be kept free of flies and fly activity.

Potentially hazardous foods inside the walk-in cooler are measured at improper cold holding temperatures. Raw chicken, cooked chicken, raw shell eggs, and cooked vegetables were measured at 550-66F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Per employee, the food items were relocated into the walk-in cooler within the last half hour prior to the inspection.

Improper cooling observed for potentially hazardous foods inside the walk-in cooler. Cooked meats that are cooling are fully wrapped in plastic. [CA] When cooling potentially hazardous foods, food shall be left uncovered or loosely covered to allow rapid cooling.

2 Live cockroaches found at outlet near walk-in refrigerator. No evidence of contamination of food/food contact surfaces. [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). Employee removed lived cockroaches and cleaned and sanitized affected areas.

Food handler cards are not available for review at time of inspection. [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.

Various PHF held at cook line shelf, measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF moved to walk-in refrigerator for rapid cooling. cooked rice placed on TPHC for discard at 4 hours.

Butane cooking equipment is not approved for use. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane cooking equipment.

Observed employee washing gloved hands after handling raw animal food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Food preparation observed in active warewash station.[CA] Food preparation shall only occur in approved areas.