SHAN INDO PAK RESTAURANT

Observed accumulation of dust, grime, and grease staining on the floors, walls, and ceilings. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.

Observed knives stored in the crevice behind the warewashing sink and in between preparation counters. [CA] Equipment and utensils shall be stored in safe and sanitary condition.

In the employee restroom, observed paper towels are stored outside of the dispenser. [CA] Paper towels shall be securely stored inside dispenser to prevent contamination.

Facility lacks metal probe thermometer for monitoring internal temperatures. [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.

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

Observed employee drying wet dishes using a reusable wiping cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

1) On the stovetop, measured cooked goat and paneer from 108-118F. Per employee, foods were cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cooked goat and paneer were reheated on the stovetop to 165F before hot holding on the stove. 2) On the preparation counter, measured paneer at 50F. Per employee, paneer was placed in ice less than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee added more ice to the paneer to facilitate rapid cooling. 3) On the preparation counter, measured raw chicken at 52F. Per employee, raw chicken was removed from refrigeration less than 30 minutes ago (prior to cooking). [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Raw chicken was relocated to the upright cooler to facilitate rapid cooling.

In the back storage area, in the main dining area, and in the kitchen, observed gap in the ceiling due to misaligned ceiling panels.[CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

1) Facility lacks Food Safety Manager Certification. [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. 2) Actively working employees lack food handler cards. [CA] 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 improper handwashing practices by employees: - Observed employee skewering raw chicken with gloved hands, then skewering paneer with the same gloves without an intermediate handwashing step. - Observed employee handling contaminated and clean dishes from the dishwasher with the same gloves without an intermediate handwashing step. [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. Gloves shall be changed with an intermediate handwashing step as required. [COS] Specialist intervened and instructed employee to properly wash hands and change gloves. The contaminated food was cooked for service and contaminated dishes were re-washed.

Measured the concentration of mechanical dishwasher at 0 ppm chlorine during active warewashing. [CA] Mechanical warewashing shall be accomplished with a sanitizer concentration of 50 ppm chlorine, or as per manufacturer's specifications.

Observe active wastewater backup onto the floor from the 3-compartment sink whenever it is turned on. No other warewashing equipment is available. [CA] A food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility shall cease operation in the impacted areas of the food facility immediately until the sewage disposal problem has been repaired.

Multiple food boxes/containers stored less than 6 inches above walk in cooler floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In the walk in cooler, multiple food containers are not covered with lids. [CA] All food shall be separated and protected from possible contamination. Provide lids for food containers.

Chlorine in wiping cloth sanitizer bucket measured 25ppm. [CA] Ensure sanitizer buckets contain an approved concentration of chlorine - 100 ppm. [COS] Employee added chlorine to sanitizer bucket, measured at 100 ppm.

Food container found stored in handwash sink. [CA] Handwash sinks shall be clean, unobstructed, and accessible at all times. A handwash sink shall not be used for purposes other than handwashing.

Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

Chlorine sanitizer measured 0ppm in mechanical warewash machine. (Not actively in use) [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Employees were instructed to wash dishes in 3 comp sink. Work order was placed during inspection.

Accumulation of dust/debris observed on fans, ceiling, and shelves inside walk in cooler. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1) In the kitchen, two 2 door undercounter coolers observed inoperable. (Being used as storage) [CA] Repair or remove unit from facility to prevent pest harborage. 2) Cardboard is being used to line the floor near cook line. Aluminum foil is being used to line shelves in kitchen. [CA] Discontinue use of unapproved materials to line the floor/shelves.

1) Employee personal belongings stored throughout dry storage area shelves. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces. 2) Back door of preparation area observed propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.