GREAT KHANS BHANDAL INC

The only hand wash station in the kitchen lacked paper towel at time of inspection. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available at all times. [COS] PIC refilled dispenser with towels.

Dead cockroaches observed in the following areas: - One in between the crevice of the door trim and paper towel dispenser above the hand wash station. - One in between the crevice of wall and wall mounted shelf above the food preparation sink. - Numerous dead on sticky trap on the floor by the rear door into the mall hallway. Rodent droppings observed in the following areas: - Inside the cabinet by the cashier area where the electrical equipment is maintained. - On floor in-between and below the ice machine and wall. Per PIC, facility is serviced weekly. No contamination of food or food contact surfaces observed at the time. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Observed ice scoop maintained directly on top of cases of sodas below the service line. [CA] Properly store utensils and equipment in a clean and sanitary manner. Observed pressurized cylinder not securely fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Hand wash station at the griddle and inside the kitchen observed heavily soiled with grime. Hand soap dispenser at the hand wash station in the kitchen is partially obstructed with spray bottles hanging on the splash guard. [CA] Handwashing facility shall be clean, unobstructed, and easily accessible at all times.

Observed opened piece of raw meat maintained directly on top of container inside the walk-in freezer. [CA] All food shall be separated and protected from possible contamination. Maintain food in containers with tight fitting lids and/or wrap using food grade wraps.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review and/or observed expired. [CA] 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.

Bean sprouts, sliced tomatoes, chow mein noodles, cubed tofu, cubed hot dogs, imitation crab maintained in inadequate ice baths at the buffet line. PHF items measured between 47F to 54F. Observed ice maintained below the containers, but not in direct contact for PHF items in bowls. Plastic container of chopped imitation crab and chop hot dogs maintained inside the walk-in refrigerator measured at 50F. Employee stated that items were prepared the night before. Ambient temperature of the walk-in refrigerator measured at 51F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS/SA] Ice was added to items on the service line to immediately cool. Hot dogs and imitation crab inside the walk-in refrigerator was VC&D due to time and temperature abuse. All other PHF items inside the walk-in refrigerator (noodles prepared today and bean sprouts) relocated into the walk-in freezer as facility does not have any other refrigeration units available.

Rodent droppings observed in the following areas: - Inside shelf below the cash register and along the service line. - On floor behind the beverage refrigerator and ice machine. Employees unsure the frequency of which facility is serviced. No other signs of vermin activity observed. [CA] Clean and sanitize area of old droppings.

Ambient temperature of the walk-in refrigerator measured at 51F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue use of walk-in refrigerator to store PHF items until unit is repaired and able to maintain PHF items at 41F or below. Observed cutting board heavily stained and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Handle of the walk-in freezer door observed broken. Observed string tied to the opening mechanism to pull and open door. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Repair freezer door opening mechanism.

Heavy accumulation of grease and grime observed on walls in the kitchen as well as around the griddle area. Heavy accumulation of grease, grime, and food debris observed on floors throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean.

Manager or "person in charge" unavailable at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Rear door of the facility maintained opened during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Employee's personal belongings observed stored in areas of and/or new food storage, food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Utilize provided lockers.

Numerous missing coved base tiles throughout the facility. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed hole on wall between the food preparation table and hand wash sink inside the kitchen. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Refrigerators for buffet display inoperable. Employees are utilizing the basins as a large ice bath. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Type I ventilation hood inside the kitchen does not appear to working adequately. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Investigate cause and repair in an approved manner.

Facility is currently operating without a valid health permit. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at 408-918-3400 to obtain a valid health permit.