RAJARANI BAKERY & RESTAURANT

Cleaning spray stored in food storage shelf at the cookline. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Hand washing sink at the cookline is missing soap. There was soap available at an adjacent hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS]

Inside the freezer : raw meats stored directly above ready to eat food. [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.

Employee personal items stored on shelf above open flour container. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

In dry storage room: Bulk food stored in open containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Cakes and drinks available for customers grab and go cooler do not bear a label. [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.

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

Held in cooling rack at room temperature for more than 2 hours : chicken curry measured at 74F. [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 discarded the curry

Observed 2 juvenile cockroaches in the dry storage area. The cockroaches were slow moving. No other evidence observed in the rest of the facility. [CA] Completely eliminate pest from facility; recommend continuing to work closely with professional pest control and set up at least 25 monitoring traps.

Live cockroach activity observed in the following areas: - 5+ adults with numerous carrying egg sacs at the crevices at the top shelf of the dry storage room and room where bread is stored, cut, and prepackaged. - 2-3 crawling on floor in front of the water heater. - 1 nymph crawling on wall near the water heater. Dead cockroaches observed in the following areas: - Numerous on trip tray under water heater. - Carcasses on top of white dry ingredient bins on the storage rack. - On wall under the hand wash sink next to the three-compartment sink. Per manager, facility currently does not have a pest control service. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Sweet and savory puff pastries subjected to time as a public health control (TPHC) at the point of sale inside warming units lacked time labels. Employee stated that the time log used for TPHC was completely filled out and that the owner had removed it from the facility. Employee stated that puff pastries were removed from temperature control at 10:00 AM, when facility opened. [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. [COS] Employee provided time via handwritten sticky note.

Numerous employees' food handler cards were unavailable for review. [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.

Facility has an external refrigeration unit located outside in the back of the facility. External refrigeration unit were not documented in previously approved plan check. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. * Remove all opened and prepared foods from external refrigeration unit. [SA] Facility may use external refrigeration unit only for prepackaged foods only. No opened foods shall be stored and transported between refrigeration unit and facility.

Observed employee eating and drinking in areas of food preparation. Observed opened beverages in areas of food preparation; where employee was preparing cake. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food and food contact surfaces.