HIMALAYAN KITCHEN

Household pesticide stored at dry food shelf. [CA] Discontinue use of household pesticide inside facility. Only pesticides that are specifically approved for use in a food facility may be used.

Observed flies in two containers of yogurt. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC VCD the yogurt.

Facility is keeping the following PHFS on TPHC : Tofu, cooked chicken, cooked cauliflower, tomato sauce, onion sauce, cut tomatoes, rice. Not all PHFs were time marked, written procedure was provided but was missing what food items are kept on TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

Hand soap not is not available in dispenser at hand sink in the back food prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS]

Numerous flies observed throughout the facility. [CA] Facility shall be kept free of flies.

Frozen samosas 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.

Heavy accumulation of grease and debris on surfaces throughout the kitchen. [CA] Clean routinely.

1- Missing tiles by the back door and throughout the wall leading to the 3-comp sink. 2- Gaps in ceiling panels above the 3-comp sink [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Facility is using chest coolers to store cooked rice kept under TPHC. [CA] Discontinue use of chest coolers to store cooked rice, all utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Multiple bulk food containers stored uncovered inside the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Multiple food containers left to cool without covers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Plates used to scoop cooked rice. [CA] Use approved utensils with handles to ensure hands don't come in direct contact with food.

Cooked cauliflower and cooked chicken removed from walk in fridge at the time of opening measured 70F and 68F respectively. Items were located on counter. Per PIC, items are removed from walk in and placed out. Once ordered, items are cooked again and served. At the end of lunch, they place back into walk in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items will be discarded at the end of lunch service (11:30-3pm). PIC indicated that they do use items during lunch period and then discard at the end of the lunch period. TPHC form was emailed to PIC during change of ownership but was not completed/approved. PIC will complete TPHC and submit to district inspector for approval. Maintain a copy of TPHC written procedures on site.

Hand wash was completely blocked by equipment/food wrap at the beginning of inspection. No other hand wash was available in preparation area. [CA] Ensure that hand wash sink is unobstructed and available for use at all times during operation. [COS] PIC removed items from hand wash sink.

Hot water at preparation sink measured 118F. [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. **unable to evaluate hot water at three compartment sink. Faucet was missing (only spray nozzle available). Per PIC, a handyman was on site to repair.

Observed many flies in the back preparation area, dining room and restroom. [CA] Maintain food facility free of flies.

Butter chicken in walk in fridge measured 43F to 45F. Per PIC, it was made the previous day and left in the walk in fridge over night. Per PIC, it had not been removed from walk in fridge sine the previous day. Chicken was placed into deep plastic container and left uncovered. [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. [COS] PIC VC&D chicken. MINOR: Butter chicken on counter measured 115F. Per PIC, it finished cooking at 10am (less than three hours prior to temperature measurement) to 165F. [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. [COS] Chicken reheated to 165F. Will be discarded at the end of lunch service.