LOTUS DELIGHT

Hot holding unit with samosa and patties were measured 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC adjusted the temperature and it was measured 135F.

Facility cooked food and prepackaged it in a facility shall bear the following labeling method. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Sanitizer spray bottle lack common name "sanitizer". [CA] Chemicals once removed from original container shall be labeled with common name.

HOT HOLDING UNIT WITH SAMOSA ND VEG ROLLS WAS MEASURED 118 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] HOT HOLDING UNIT WAS ADJUSTED AND IT WAS MEASURED 135 F. FOOD WAS COOKED TODAY. STUFFED KACHORI WAS HELD AT ROOM TEMP AND MEASURED 80 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] STUFFED KACHORIS WERE PUT INSIDE THE HOT HOLDING. FOOD WAS COOKED TODAY. PARAS (MILK BALLS SWEET) WERE KEPT AT ROOM TEMP AND MEASURED 80F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PARAS WAS SHIFTED INTO A COLD HOLDING UNIT WITH OTHER SWEETS. FOOD WAS COOKED TODAY.

LACK TEST STRIPS. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

HOT HOLDING UNIT LACK THERMOMETER. [CA] A thermometer shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. LACK PROBE THERMOMETER. [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 DEBRIS ON WALLS, FLOOR, AND EQUIPMENT. [CA] Clean more frequently to prevent contamination.

MULTIPLE INDIAN DISHES DAL, PANEER, ARVI, ETC. LACK LABELS. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

DIRTY MOP WATER INSIDE THE BUCKET WITH MOP ON SIDE. [CA] After use, dirty water shall be dispose off and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Facility using cardboard under drinks inside the walk in cooler. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Hot holding unit with Samosa, & Veg rolls were at 70F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC adjusted the temperature setting. Now hot holding unit is 135F.

Dirty mop water was in a bucket and mop was at the side of the bucket. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Large strainers were hanging at the mop racks. [CA] Mop rack is only for hanging mop, viper, and broom. Do not store food contact utensil at the rack. [COS] PIC took down the utensils for washing.

Muteer Paneer was cooling for 3 hours at room temp and tempurature was at 116F. [CA] The 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. .

Lack test strips to check sanitizing level. [CA] Testing equipment and materials shall be readily available at all times. Both side board and 3-compartment sink was full with dirty dishes and pan. [CA] Facility shall have a procedure in place to wash, rinse, and sanitize larger utensils or equipment that do not fit in sink compartments.

Hot holding unit with samosa lack monitoring thermometer. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature. Lack probe thermometer. [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.

Multiple food items without label in the facility. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Debris under the food prep sink. [CA] Clean more frequently under the food prep sink.

Lack paper towel inside the restroom. [CA] Paper towel shall be available for proper hand washing.

Facility has out of order 3 door refrigeration - Hussmamm. [CA] Repair out of order equipments or remove it from the facility.

Food cooked and packaged at the facility lack labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Lack test strips. [CA] Testing equipment shall be available to test accurate sanitizing level. Chlorine 100ppm

Observed dust debris behind the cook line and other equipment. [CA] Clean hard to reach areas to maintain.

Lack probe thermometer. [CA] Provide an accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods.

Hood bulbs are not working due to a broken switch. [CA] Repair or fix bulb switch for visibility.