LAKSHMI BAZAAR

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

Chemical test strip to measure sanitizer not readily available[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Not all items prepared and packaged in the store for customer self-service were properly labeled with the required information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Food handler cards for employees were not available for review. [CA] All employees that prepares, serves, or handles food or food contact equipment shall have a valid food handler card available.

Cardboard is reused to line shelves inside the reach-in cooler. Cardboard has visible debris from food. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

Paper towel dispensers located at the handwash sink in the kitchen and in the employee restroom were not operable. [CA] Handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Rolls of paper towels were placed near the handwash sinks.

1. Observed evidence of an active rodent infestation. Numerous rodent droppings observed in the following area: Corner between kitchen entrance and upright reach-in cooler; along table behind food warmer; on shelves and bulk food bags inside the dry storage room. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Shasha Satya, 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.

Paratha (flat bread) that contains cooked onions and paneer was observed stored at room temperature measured at 80F. Per employee, the items were cooked in the morning around 8-9AM. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee discarded the food into the trash.

Potentially hazardous foods (Vegetable puffs and samosas) that are subject to time rather than temperature were time-marked to be discarded by 12:40 PM and 1 PM but still observed to be offered for sale after the discard time. [CA] Potentially hazardous foods that are subject to time shall be time-marked with the start/end of the 4 hour period and DISCARDED if not used/served by the end of that time period. [COS] Employee removed the items from sale and discarded them into the trash.

Old rodent droppings observed along the wall inside the back storage room. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed other evidence of vermin or vermin infestation in the facility.

Potentially hazardous foods inside the self-service grab and go coolers are measured at improper cold holding temperatures of 45-48F. Paneer, biriyani, buttered chicken. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Hot water at the three compartment sink is measured at a maximum of 102F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Cardboard is observed reused to line shelves inside reach-in cooler and walk-in cooler. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

Potentially hazardous foods (samosas, cooked potatoes) stored at the back of the facility for customer self-service are subject to Time as a Public Health Control but were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time marked with the start/end of the 4 hour period where it will be discarded if not used. [COS] Employee time-marked the food for 9:30am to 1:30pm. REPEAT VIOLATION

Multiple knives within the kitchen are observed in disrepair with chips on the blade or tip. [CA] Equipment that are damaged shall be removed from use and replace if necessary.

Rodent dropping observed in the back storage room and along the wall behind equipments. [CA] Food facility shall be kept free of vermin and vermin debris. Review most recent pest control report dated 11/7/24. Service report notes that bait stations and traps were changed and had no mention of rodent activity. No other evidence of an active infestation was observed.

Improper handwashing practices observed. Employee observed washing hands without the use of soap. Employee observed changing task from removing trash to going back to the food prep area without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required. [COS] Employees were stopped and asked to properly wash hands.

Employee washed utensils and equipment without sanitizing due to lack of sanitizer in the facility. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse 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] PIC went out to purchase bleach to create chlorine sanitizer solution.

Potentially hazardous foods (paneer, rice, masalas) held in the grab and go reach-in cooler is measured at 52F. The ambient temperature of the reach-in was measured at 54F due to multiple large boxes stored on the top shelves blocking air flow from the fans. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee removed boxes from the top shelves and ambient temperature of the reach-in was measured at 39F. Per employee, the food inside the reach-in were recently prepared and placed into the unit.

Cardboards are reused to line shelving in the kitchen, walk-in cooler, and reach-in coolers. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable and easily cleanable.

Facility prepared and prepackages numerous food items (including but not limited to chicken, biryani, masalas, and paneers) for sale within the market. The prepackaged items are not properly labeled to include the list of ingredients. [CA] Food prepackaged in a food facility shall bear a label with the following: - Common name of the food - list of ingredients in descending order of predominance by weight - Quantity of content - Name and address of business of manufacturer or packer. REPEAT VIOLATION.

Open foods placed out for customer self-service at the back of the market are not covered/protected. [CA] Food placed out for self-service shall be protected from contamination with cover or sneeze guard.

Single-burner cook top is observed in use outside the overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment to ensure that grease, steam, and heat vapors from cooking are captured.