KOVAI CAFE

Found ONLY hand wash station in back prep area with out running water. [CA] Ensure hand wash station is in working repair at all times. [COS] Operator turned on water valve.

1. Found scoop handles in direct contact with food items in bulk bins and ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found several bulk bags opened and stored on rack in back storage area. [CA] Once bulk bags area opened, store food content in approved food grade containers.

1. Found cold/hot water valve off at hand wash station located in back prep station. [CA] Ensure cold/hot water is provided at all times. [COS] Operator turned on water valves. 2. Found leak at hand wash station faucet and drain line located at back prep station. [CA] Secure leak.

Measured cottage cheese holding at 45F in 2 door reach in for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

Observed refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed the reuse of large yogurt containers to store other foods. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1) Observed Indian mukhwas (malt freshener) available for self-service at the front desk. The mukhwas are not covered and do not have overhead protection. [CA] Food on display shall be protected from cross-contamination by the use of a cover or approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 2) Observed multiple bulk ingredient bins are left open and uncovered. [CA] After opening, transfer bulk ingredients into approved, food grade containers with tight fitting lids.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Observed accumulation of dust on the ventilation hoods above the cookline. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed working containers of bulk ingredients are missing labeling. [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.

Observed large pot of utensils stored in the handwash station. [CA] Handwash sinks shall be fully accessible and unobstructed at all times. [COS] PIC relocated the pot and cleared the handwash station.

1) Measured yogurts at the front service counter stored above ice at 57F. Per PIC, yogurts were moved from walk-in cooler to the front service counter 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Employees added more ice into the container to facilitate rapid cooling. Ensure yogurts are fully submerged into ice. 2) Measured various curries with meats and vegetables stored in the warmer from 110-135F. Per PIC, curries were cooked and moved to warmer within the last 30 minutes. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Curries will be served or discarded within the next 3.5 hours (4 hours since time of initial cooking). PIC turned up the heat on the warmer for future use.

Observed multiple soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

1) Observed the handwash sink in the back warewashing area is slow draining. [CA] Repair plumbing fixture and maintain in good repair. 2) Observed the drainpipe from the 3-compartment sink extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.