BOLLYWOOD DELIGHTS

1. No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Raw prawns stored above produce in walk-in cooler. 2. Meat stored above cooked rice in walk-in cooler [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Wiping cloths stored on multiple prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Bowls stored in bulk ingredients as scoops. Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination

Warewash area is overstacked and crowded with soiled dishes. [CA] Maintain warewash area so as not to attract and harbor vermin.

Faucet at mop sink has severe leak. [CA] Repair leak and maintain in good condition.

No probe thermometer was available at time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

In the walk in cooler, raw shell eggs stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Operator relocated eggs to bottom shelf.

1) Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical and manual warewashing. 2) Lack of plugs/stoppers to fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink.

1) Observed cups without handles used as scoops in walk in cooler (sauce container) and dry bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Facility reuses milk containers to store their Mango Lassi. [Ca] Single use food containers shall not be reused to store food.

Soiled, wet wiping cloth stored on counter. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not being used.(100ppm-chlorine)

Bar handwash station lacking paper towels. [CA] Hand wash stations shall be properly stocked with single use paper towels at all times. [COS] Employee restocked paper towels.

Accumulation of dust and grime on ventilation hood filters. [CA] Routinely clean hood filters to prevent buildup.

Leak observed on base of preparation sink faucet. [CA] Repair leak and maintain in good condition.

Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.