ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Munnar Kitchen NEW OWNER: Milufoods LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $2281.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 04/01/2026 - 03/31/2027. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 03/17/2026 *Permit condition: N/A *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. *Notes: - Facility states that they replaced the water heater last year (same make/same model). Water heater is located in the ceiling and was not observable during the inspection. Email water heater specs to maverick.chin@deh.sccgov.org. Further evaluation will follow. - Facility was not in operation at the time of inspection
10 reported violations
- K30: Food storage: food storage containers identified
Bag of onions stored on the floor at the back of the kitchen. Open container of cauliflower stored on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K21: Hot and cold water available
Water measured at 116F maximum from the sprayer nozzle of the three compartment sink. *Note: Goose-neck faucet is non-functional. See K41m [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.
- K40: Wiping cloths: properly used, stored
Soiled wiping cloth maintained at the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K06: Adequate handwash facilities supplied, accessible
Handwash sink at the front service area lacked paper towels. *Note: Facility is not currently in operation [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. Heavy accumulation of grease on the lower electrical components of the fryer. Accumulation of grease on the top of the drawer coolers (underneath the grill) at the cook-line. Heavy deterioration and rusting observed on the bottom shelves of prep tables at the back of the kitchen area. [CA] Equipment shall be maintained clean and in good repair. 2. Grease-stained foil observed lining the interior of the oven, and observed lining a rolling cart. [CA] Discontinue the use of foil to line surfaces to prevent the attraction or harborage of vermin. 3. Gas line for cooking equipment at the cook-line observed partially melted in one location, and heavily abraded in others. [CA] Equipment shall be maintained in good repair.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
1. Diverter valve at the three compartment sink is-non operational. Sink is unable to output water from the goose-neck faucet. *Note: Sink is capable of outputting water from the sprayer nozzle. [CA] Repair the diverter valve so that the three compartment sink is capable of outputting water from the faucet. Send photos to maverick.chin@deh.sccgov.org 2. Wastewater drainage line from the walk-in cooler observed to have a bottle taped around the termination point of the pipe, where it drains into a floor sink. [CA] Remove unapproved plumbing modification and ensure that waste condensate line drains indirectly. 3. Wastewater drainage line for the water dispenser at the front service counter extends directly into a floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.
- K14: Food contact surfaces clean, sanitized
Heavy accumulation of grime and old food on the blade and inside of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean.
- K39: Thermometers provided, accurate
Refrigeration units lacks thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K23: No rodents, insects, birds, or animals
Approximately 4 flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K45: Floor, walls, ceilings: built,maintained, clean
1. Heavy accumulation of grease on the floor under the cook-line. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Foam wallpaper above the steam table in the front service area observed to be peeling. Foam wallpaper does not appear to be an approved material for walls in areas of food service/preparation. *Note: Foam wallpaper extends from behind the front service counter into the dining area. [CA] Walls shall be of approved materials and maintained in good repair.