SWATHI INDIAN MARKET & TIFFINS

1) In the women's/employee restroom, observed one of the handwash sinks is not functional and is not providing potable water. Adjacent handwash sink is available for use. [CA] Water shall be supplied from 100-108F at handwashing facilities at all times. 2) In the men's/employee and upstairs restroom, observed one of the hot water knobs at the two handwash sinks is not functional. Measured the maximum water temperature at from 67-70F. [CA] Water shall be supplied from 100-108F at handwashing facilities at all times.

In the women's/employee restroom, observed lack of paper towels available at the handwashing station. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC stocked dispenser with paper towels at time of inspection.

In the women's/employee restroom, observed one of the two toilet stalls is not operational. Observed the other toilet stall only flushes after repeated flushing. [CA] Food facility shall not operate if no operable toilets are available for food employees. [SA] Restroom with properly functioning toilet is available in the adjacent market (under the same FA). Employees to utilize this restroom until the women's restroom is repaired. Per PIC, facility has already been working with a plumbing technician to repair the toilets. Specialist requested for PIC to post signage in the restroom stalls ("PLEASE FLUSH MULTIPLE TIMES" and "OUT OF SERVICE") at the time of inspection.

Observed accumulation of grime, grease, and food debris on the sides of cooking equipment and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed one dead adult cockroach in the handwash sink. No live activity or other evidence of vermin observed during inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. [COS] PIC removed the dead cockroach from the premises.

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

Observed multiple improper handwashing practices including employees washing gloves in the 3-compartment sink or handling contaminated equipment, then proceeding to directly handle ingredients with the same gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employees to wash hands. Discussed handwashing policy with PIC.

1. Observed Vermin: Documented in the following areas: - 5+ live German cockroaches of different life stages behind the 1-door preparation unit and handwash sink. (Observed live activity and droppings underneath the shelf holders.) - 2 live adult German cockroaches crawling underneath the cook line. - Several dead cockroaches underneath the cook line. - One dead rodent in a sticky trap underneath the storage shelf at the front. - Multiple old rodent droppings underneath the storage shelf at the front and underneath preparation counter nearby the upright coolers. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Pavan, 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.

In the restrooms, measured the maximum water temperature at the handwash sink at 68F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.

Observed accumulation of grime, grease, and food debris on the walls and floors throughout the food preparation area. [CA] Walls, floors, and ceilings shall be routinely cleaned and maintained in good condition.

Observed accumulation of grime, grease, and food debris on the sides of cooking equipment and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured mirchi bajji and biryani rice on the preparation counter at 52F and 63F. Per employee, foods were removed from refrigeration 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Food was time marked to be discarded within 3.5 hours (4 hours from time of initial removal of temperature). NOTE: Mirchi bajji, biryani rice, and fried items are kept at ambient temperature and are not listed on this facility's TPHC form. Discussed with PIC that items shall be added to TPHC form with.

In the countertop warmer, measured pongal and upma chutney from 98-108F. Per PIC, foods were cooked 1.5 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were reheated to 165F on the stovetop prior to being stored in the countertop warmer. In the countertop ice baths, measured yogurt at 50F. Per PIC, yogurt was moved to the ice bath 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.

Measured the maximum water temperature at the 3-compartment sink at 114F. Measured the maximum water temperature in the restrooms at 88F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).

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

1) Observed accumulation of grime, grease, and food debris on the walls and floors throughout the food preparation area. [CA] Walls, floors, and ceilings shall be routinely cleaned and maintained in good condition. 2) Observed multiple cracked floor tiles and accumulation of standing water inside cracks. [CA] Repair floor tiles. Floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Observed multiple foods including vegetables are stored in single-use yogurt containers. [CA] Discontinue storage of food in unapproved containers. Food shall be stored in food grade containers approved for sanitation.

Observed foods cooling in the upright refrigerator while fully covered in plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

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

Observed employee skipping the sanitization compartment during active warewashing. Measured the sanitizer concentration in the 3-compartment sink at 0 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist discussed washing, rinsing, and sanitizing with PIC and dishwasher during inspection. Dishes were properly re-washed, rinsed, and sanitized.

Observed employee taking out the trash, then returning and handling clean dishes without changing gloves or washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Specialist directed employee to wash hands and change gloves prior to handling equipment after potential contamination. The contaminated dishes were properly re-washed, rinsed, and sanitized.

Observed the only handwash sink in the kitchen was partially blocked by a tray of cooling beans. [CA] Handwash sink shall be fully accessible and unobstructed at all times.

Observed accumulation of grime, grease, and food debris on the sides of cooking equipment and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

No sanitizer is available for use in facility. [CA] A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. [COS] Chlorine sanitizer was obtained from nearby store. Ensure to wash, rinse and sanitizer using 100 ppm chlorine for 15 seconds.

PHfs foods (curry with veggies) observed cooling with plastic wrap on shelving; PHF, potato curry, measured at 170F, is cooling in a deep plastic container with lid on inside the 2 door reach in. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] PIC decided to move curry with veggies to steam table and potato curry in reach in freezer.

Several potentially hazardous foods are measured between 51F - 79F (see food item list). Masala dosa is measured at 60F inside the prep unit, per PIC food was recently removed from unit for an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily discarded the Upma. PIC, placed other foods in refrigeration.

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

Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.

Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Lentil, mixed veggies, and soups cooked couple of hours ago was stored on a container at room temperature. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person purchased ice and rapid chill the products on ice bath (COS)

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

One of the fryer was stored outside the exhaust hood. [CA] All cooking equipment must exclusively be stored six inches inside the exhaust hood.

Couple of drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly. There is a heavy grease accumulation on the clean utensils storage shelf. [CA] Conduct a thorough cleaning on the shelves.