INDIA CASH & CARRY (KITCHEN)

PHFs within prep table next to walk in were measured at 56-58*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD by operator. VCD form was provided.

1. Observed Vermin: Documented in the following areas: Dead cockroaches noted on the dry storage area on a bag holding paper cups. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, [Name], 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.

Only hand wash station within the kitchen area has a damaged soap dispenser at the time of inspection. [CA] Hand wash station must be fully stocked at all times. Make repairs to soap dispenser.

Employee within the dish washing area was spraying down equipment and not sanitizing as a final step. 3-Compartment was not set up properly. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.

Heavy debris built up noted around the kitchen area: - Walls around prep area - Around the water heater [CA] Walls and/or floors in food preparation area shall be kept clean.

FOUND SEVERAL FOOD IN CONTAINERS STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

FOUND A CUP BEING USED TO SCOOP SAUCE FROM THE WORKING CONTAINER. [CA] USE A LADLE WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

MISSING THE CHLORINE TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT 100PPM. [CA] PROVIDE TEST STRIPS.

THE FOOD SAFETY CERTIFICATE HAS EXPIRED. [CA] PROVIDE A CURRENT FOOD SAFETY CERTIFICATE.

THE SERVICE REFRIGERATOR IN THE SERVICE STATION AREA IS UNABLE TO KEEP THE FOOD TEMPERATURE AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR WITHIN 48 HRS. FOUND A CUTTING BOARD IN THE KITCHEN WITH DEEP KNIFE MARKS AND STAINS. [CA] SURFACES OF EQUIPMENT SUCH AS CUTTING BLOCKS AND BOARDS THAT ARE SCRATCHED AND SCORED SO THAT THEY CAN NO LONGER BE EFFECTIVELY CLEANED AND SANITIZED SHALL BE RESURFACED OR REPLACED.

FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] REMOVE THE MOLD. FOUND THE WALLS THROUGHOUT THE KITCHEN WITH FOOD DEBRIS SPLASHED. [CA] CLEAN THE WALLS AND ALL EQUIPMENT MORE OFTEN.

FOUND DUST/MOLD LIKE SUBSTANCE ON THE FAN COVERS AND SURROUNDING AREAS IN THE WALK IN COOLER. [CA] CLEAN THIS PART MORE OFTEN.

FOUND A JACKET, BACKPACK AND PURSE STORED ON A SHELF NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.

FOUND THE PAPER TOWELS UNABLE TO DISPENSE THE PAPER TOWELS PROPERLY. [CA] REPLACE THE DISPENSER.

FOUND THE MILK, GARBANZO WITH SAUCE AT 57F IN THE SERVICE REFRIGERATOR IN THE SERVICE STATION. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR WILL USE TIME AS A PUBLIC HEALTH CONTROL TODAY FOR UP TO 4 HRS.

REPEAT VIOLATION: THE HOT WATER VALVE WAS TURNED OFF AT THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE HOT WATER AT 100F MINIMUM. COS

FOUND SEVERAL CONTAINERS WITH FOOD UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.

FOUND A SPRAY BOTTLE STORED ABOVE FOOD ITEMS ON THE FOOD PREP TABLE. [CA] STORE CLEANING SUPPLIES BELOW READY TO EAT FOOD.

Observed food stored directly on floor such as containers of dough. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bags of flour and rice in the facility and on rack outside facility in grocery aisle. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Sanitizer solution measured at 0 ppm. [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] Sanitizer measured at 100 ppm.

Food manager certificate has 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.

Observed some food items stored slightly outside of sneeze guards at self serve snacks station. [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 dispensing utensil for some of the food items at the self service station. [CA] Provide dispensing utensil for each food item offered at consumer self-service counter to prevent cross contamination.

Measured the cut tomatoes, boiled potatoes, yogurt, chickpeas and lassi above 41F in small prep unit and under counter refrigerator for chaat. Per PIC, these items were stored in the unit more than 4 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs VC&D in trash and lassi poured out in the prep sink. PIC will use time as public health control until the refrigerator is repaired. Measured rice at 108F in hot holding unit. Per PIC, it was stored in the unit less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will time track the rice for 4 hours from when it was taken out of temperature control. Measured potato and paneer parathas at 90F stored on grab and go shelf. Per PIC, the parathas were prepared less than 30 min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will time time track the parathas for 4 hours from when it was taken out of temperature control.

Observed lentils being cooled in deep plastic containers. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal.

Ambient temperature of prep unit for chaat measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Accumulation of food debris under equipment. [CA] Floors in food preparation area shall be kept clean.

Hot water turned off at hand wash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed heavy food splashes on sides of refrigerators and other equipment throughout the facility. Accumulation of dust and dirt on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.