CURRY N MORE

1. Large hole noted on the wall within small room by the 3-compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Heavy pooling of water noted around the facility at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.

Heavy grease build up noted on the hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Restroom door handle for second restroom is damaged at the time of inspection. [CA] Repair the door handle properly.

1. Observed Vermin: Documented in the following areas: - Multiple dead cockroaches noted within the both restrooms at the time of inspection. - Multiple live cockroaches noted around the 3-compartment sink, dry racks, and small room. - Dead roaches noted within reach ins and on gaskets - Dead roaches noted around the dry storage area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H.. 4. Notification: The person in charge during inspection, Pandeeswari Balakrishnan, 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. 3-Compartment is leaking at the bottom of the pipping. [CA] Repair plumbing fixture and maintain in clean and good repair. 2. 3-compartment sink is missing faucet to fill up all sinks and only have a spray nozzle. [CA] Install a faucet at the 3-compartment sink as per requirements.

1. Mold like substance is growing inside of the plastic hot holding units within the dry storage area. [CA] Clean/sanitize the hold holding units properly. 2. Observed employee not sanitizing the equipment within the 3-compartment sink. Sink is not being set up properly as well. [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).

Fan guards are missing within the walk in at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace fan guard covers.

All hand wash stations within the facility are missing paper towels and soap at the time of inspection. [CA] Hand wash station must be fully stocked with soap/paper towels at all times.

1) Bulk dry foods observed to be stored without lids [CA] Store foods in containers with tight fitting lids to prevent contamination. 2)Vegetable boxes observed to be stored right below back door handwash sink. [CA] Ensure vegetables are stored away from sources of contamination.

1) Pots and pans and trays observed to be stored on the floor in room next to 3-comp sink. [CA] Keep equipment off the floor to ensure easy access for cleaning and lower chances of cross contamination. 2) Single use to-go containers observed to be used as scoops in spices and other dry bulk foods.[CA] Provide durable scoops with handles and store scoops such that handles are not in direct contact with dry bulk goods. 3)Hefty garbage bins observed used for dry bulk foods storage. [CA] Store foods in commercial food grade container. 4) Large mixer observed to be stored below cookline handwash sink paper towel dispense. [CA] Move mixer or paper towel dispenser to prevent cross contamination.

Standing water on floor observed on floor in back area near 3-comp sink and prep sink. [CA] Ensure floor is mopped and standing water is removed.

Handwash sink at cookline observed to be missing hot water. Only cold water tap observed to be working. Per chef, hot water is turned off at valve below handwash sink due to leaky faucet. Other handwash sink available by back door. [CA] Repair faucet and return hot water (100F-108F) to handwash sink.

MAJOR: 1) Potato and starch fillings observed in containers in drain compartment of griddle and measured to be 115F and 98F. [CA] Ensure all PHFs are at 135F and above for hot holding. [COS] Per employee fillings were reheated when customer order about 30 minutes prior and kept Fillings were reheated on griddle and placed on hot water bath on griddle to keep at 135F and above. MINOR: 2) Walk in cooler measured to have: -Cooked vegetable curry at 46F -Milk at 45F -Paneer at 46F [CA] Keep PHFs at 41F and below for cold holding [COS]Per employee, they had just received a large delivery and door was kept open for walk in cooler. After 50 minutes walk in cooler measured to have ambient temperature of 42F and milk measured to be 43F.

Prep sink observed to have faucet broken off at time of inspection. [CA] Repair faucet and ensure prep sink is operational. [SA] Per operator prep sink faucet broke this morning and facility is using white bins and water from the 3-comp sink to prep vegetables in prep sink.