CHAAT BHAVAN

Bagged onions stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

PHfs measured between 45Fand 51F held for more than 4h inside the prep refrigerator next to the steam table: - garbanzo beans balls, bean paste , black garbanzo beans, rice dessert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by employee.

Employees are using latex gloves for food handling. [CA] The use of latex gloves is prohibited in food facilities. Types of nonlatex gloves that may be used include, but are not limited to, nitrile, polyethylene, and vinyl.

Accumulation of debris in between and below equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Accumulation of debris on the floor throughout the kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Multiple PHFs (cooked cauliflower, potato balls, pickles, halva) are left on counter at room temperature, per PIC, these items are on TPHC, no time marking or TPHC procedure was available for review upon request. [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] Employee was directed by PIC to put time markings and to discard within 4 hours from when PHFs were removed from temperature control.

Multiple PHFs such us gravy, beans and sauces are cooled in deep large container. [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. Stir frequently to facilitate rapid cooling.

- Working utensils stored in standing water at the cookline. - Bowl with no handles stored in contact with food. [CA] Store utensils in the following manner : in the food container where the handle does not come in contact with the food, in water with the temperature is at 135F or above or 41F or below, at room temperature and wash every 4 hours. Discontinue use of bowls to scoop food, use scoop with a handle and store in a way that it does not come in contact with food.

The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures (43F-47F) : Stored inside the walk in refrigerator : Curries, mixed vegetables, paneer, pasta, rice, noodles, potato balls, gravy etc. Ambient temperature was measure at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Wet soiled wiping cloths left on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Trays of sauces stored to cool directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed employee enter from back door, put on apron and begin to handle clean trays [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Observed employee wearing two rings, one with stone while preparing/rolling bread, no gloves are worn [CA] Single-use nonlatex gloves shall be worn when contacting FOOD and FOOD-CONTACT SURFACEs if the EMPLOYEE has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring, such as a wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed. [COS] - Employee removed rings

Two handwash sinks observed with hot water shut off [CA]- Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Found two cooked potato balls on top of unclean towel (towel had food residue) [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS]- Food discarded in trash. Use only clean utensils to handle food. Do not use unclean linens/towels.

Found grease and dust accumulation on both hood systems [CA] Ventilation hood filters shall be maintained clean and good repair.

Observed unclean towels on work surfaces. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Found a cell phone on the bread prep table and an open cup of beverage stored above clean equipment by dishwasher [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces.

Found foods such as flour stored in container without label\ [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Rear handwash sink was inaccessible due to trash can blocking access [CA] - Ensure all handwash sinks are fully accessible at all times

Found yogurt being made at the facility [CA] - Food must be from an approved source. Obtain a license and approval from Dept of CA Food and Agriculture for manufacturing yogurt [COS] - Yogurt discarded down the sink. Discontinue making yogurt without the required license.

Found multiple potentially hazardous foods held at room temperaure. Such as cottage cheese mix, potato mix, daikon mix and cauliflower mix (for breads) and by the cookling, fried cauliflower and potato balls. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] - The cauliflower and potato balls were relocated to walk in cooler. Remaining foods were discarded in the trash. Inside walk in cooler, measured multple foods between 45-46F [CA] PHFs shall be held at 41°F or below

Found fryer baskets stored on the floor [CA] - All cleaned utensils and equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor Found knives stored inside sanitizer solution [CA} - Do not store in sanitizer. Found mixing spoons stored in water measuring 117F. [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.

Ambient air temperature for the walk in cooler by the back door measured between 44-46F [CA]- Refrigeration must be capable of maintaining PHFs at 41°F or below. Adjust unit. Recommend to place food frequently needed in another refrigerator for easy access.

Some employees' food handler cards are not available for review [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.