EVEREST CUISINE

Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Multiple soiled utensils were stored on the floor in below the storage shelves. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers.

One of the employee washed his hand on the three compartment warewash sink for less than 10 seconds. Another employee was observed washing his hands with gloves on. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (

The back door does not have a properly installed screen door. Part of the exit is also blocked a shelf and an upright fridge. [CA] If the back side door is going to be left open, please install a properly working screen door. The back door must also be easily accessible for employees to use it a escape routine in case of emergency. Therefore, the fridge and the shelf must be relocated.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.

There was a very low sanitizer concentration on the low temperature mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the mechanical dishwasher must be maintained at 50 ppm chlorine unless the manufacture recommended otherwise.

Water pitcher and other utensils were stored below the soap and paper towel dispensers of the kitchen's handwash sink. [CA] To prevent possible chemical contamination and for easy access for employees to wash hand, please do not store any utensils on the handwash sink or below the soap and paper towel dispensers.

Some potentially hazardous foods stored on the preparation table, including veggie balls, paneer, garlic on oil were measured between 49°F and 55 °F. The chef said the food products were moved from the walk-in cooler into the preparation fridge an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The chef stores both food products on an ice bath (COS).

The handwash station located back in the preparation area was partially blocked by a fridge and a preparation table. [CA] Please keep the handwash station easily accessible for employees to wash hand whenever it is necessary.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, sliced turkey, and eggs were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

The side door of the kitchen was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.

There was no paper towel supply on the men's restroom handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge refill the supply (SA). Repeated violation: The handwash station located back in the kitchen area does not have approved splash guard that separate it from the food preparation table.| [CA] To prevent possible contamination from washing hand, please install a splash guard that separates the handwash sink from the clean utensil storage shelf or food preparation table.

There are some missing ceiling tile above the walk-in cooler. [CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Repeated violation: Multiple drain and house flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Drainpipe from the ice machine is immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

Couple of drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

The handwash station located back in the kitchen area does not have approved splash guard that separate it from the food preparation table.| [CA] To prevent possible contamination from washing hand, please install a splash guard that separates the handwash sink from the clean utensil storage shelf or food preparation table. Hand sink in the back near the preparation area is obstructed by preparation table and cooking equipments. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times

Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.