CHICHA'S MEHFIL

Gas burner range installed outside the hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Frozen meat being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Water at the restroom hand sink measured qt 70F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

PHFs measured at improper holding temperature above 50F for less than 2h per PIC. Rice held on stove top, yogurt sauce held on prep table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice was reheated for hot holding. Yogurt sauce was relocated to the walk in for rapid cooling.

Accumalation of duct and debris on equipment throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

FSC not available. Employee food handler card not available. [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 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.

Raw eggs stored above ready to eat foods inside the walk in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Container of cashews stored directly on the floor. Boxed food strored directly on the floor in the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Bags of onions stored directly on the floor by the back entrance. [CA] All food shall be separated and protected from possible contamination.

Test strips for chlorine not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food safety Certificate and employee's food handler cards are not available. [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. 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.

Hot water not available at the food prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Bags of ingredients and condiments stored open in the dry storage shelves. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Wet wiping cloths left on 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).

Food prep sink hot water valve is inoperable. [CA] Repair plumbing fixture and maintain in clean and good repair.

Few dead cockroaches observed in traps below dry food shelves near the walk in freezer. Owner stated that facility is serviced monthly. [CA] Facility shall be free of vermin. Clean and sanitize area of dead cockroaches, seal all cracks and crevices. Work with the pest provider to monitor activity and to prevent infestation.

Hot water valve at the hand sink was turned off. Hot water was not available. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS]

Food Safety Certificate is not available upon request. [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.

Accumulation of mold-like substance and rust on the wall inside the walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.