RAUNAK

Raw food of animal origin stored above ready to eat food in walk-in refrigerator and in preparation refrigerator. [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. Lack of sneeze guard at several dry/bread items at self service buffet. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Buildup on floor under equipment in kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Employee observed washing dishes using approved steps in the wrong order.[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Several soiled wiping towels held on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Unused equipment found stored in hallway in front of restrooms. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Several live drain flies found at janitorial sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Bowls used as scoops in bulk food containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

During the time of this inspection, an employee working in the front service area was observed working on the register and then serve customers open food products without washing hands. [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 (COS).

A couple of wet/soiled wiping cloths were stored on the counters and on shelves. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Steam rice stored on the rice steamer was measured between 130 °F and 135 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The chef reheated the products (COS).

Some clean working utensils including knives and stainless steel utility tongs were stored in unclean container/surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

The 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.

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.

The owner has brought multiple new equipment. He also has replaced some with a new but different one. The following change ware observed during the time of this inspection. Pizza oven is replaced with two Tandoori ovens A new ice machine is brought A new counter-top low-temp mechanical dishwasher. [CA] The owner is told to submit plan and specification of these equipment to our plan check unit immediately Until these equipment are approved by our office, food served must be restricted to those which do not use any of these equipment. The flat grill, the tandoori ovens, the mechanical dishwasher, and the ice machine are all impounded. Impound ID Number Item 005/A Flat Grill 005/B Tandoori Oven I 005/C Tandoori Oven II 005/D Mechanical Dishwasher 005/E Ice Machine

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.

The handwash sink located back in the kitchen area was partially blocked by working utensils. [CA] Make the handwash sink easily accessible for employees to wash their hands whenever it is necessary.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Employees working in the back in the kitchen area was observed drinking with an open cup container. [CA] Employees may only drink or eat in designated areas. If employees must drink in the food preparation area, they must use covered cup container with a straw. Their drinks must also be stored in designated areas to prevent possible contamination.

1. Found ONLY hand wash station in prep area without cold running water and hand wash station in women's restroom without hot water. [CA] Ensure cold/hot water valve shall be on at all times. [COS] Operator turned on cold/hot water valve. 2. Lacking mounted paper towel dispenser at ONLY hand wash station located in back prep [CA] Install paper towel dispenser. 3. Lacking single use paper towel at the ONLY hand wash station in back prep area. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to provide single use paper towels.

1. Found containers of raw chicken stored above container of block of cheese in 2 door reach in near kitchen entrance. [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. 2. Found container of foods stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.

Found toilet tissue stored outside of mounted dispenser for both restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

1. Found cold water valve off at the ONLY hand wash station in back prep area. 2. Found hot water valve off at the ONLY hand wash station in women's restroom. [CA] Ensure cold/hot water valve is on at all time during hours of operation. [COS] Operator turned on cold/hot water valve. Observed water functioning at both sinks.

Found several bowl/cups used to dispense bulk goods throughout food facility. [CA] Provide scoops with handle when dispensing bulk goods.

Major: Measured container of onion gravy holding between 70F - 76F in walk-in-cooler. Per operator, PHFs was made and cooled yesterday. [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] Operator voluntarily discarded PHFs in trash. Minor: Found a container of chicken cooling on counter with plastic wrap fully covering container. Observed water marks on plastic wraps. Per operator, PHFs made less than 1 hours. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Operator opened up plastic wrap.

The owner has brought multiple new equipment. He also has replaced some with a new but different one. The following change ware observed during the time of this inspection. Pizza oven is replaced with two Tandoori ovens The Imperial brand single stock pot is replaced with two stock pots The American Range brand single fryer is replaced with two fryers The DCS brand four-burner range is replaced with a six-pit range A new Catering Eagle flat grill is brought in under the exhaust hood. A new ice machine is brought A new counter-top low-temp mechanical dishwasher. [CA] The owner is told to submit plan and specification of these equipment to our plan check unit immediately Until these equipment are approved by our office, food served must be restricted to those which do not use any of these equipment.

There is no quaternary ammonia sanitizer measuring in for the manual three compartment sink. [CA] Provide one.

The hot water faucet on the kitchen's handwash station is not working properly. [CA]Repair the faucet immediately.

There are some damaged floor tiles below the back door. [CA] Replace the damaged floor tiles.

The wall-mounted paper towel dispenser in the men's restroom was not working. [CA] Repair the wall-mounted paper towel dispenser. Until the dispenser is fixed, please provide a roll-type paper or napkins. The person in charge stored some napkins on the side of the handwash station (SA).

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.

Facility is installing a pizza warming hot box that does not have a commercial seal on it (Guangzhou Lida Catering Equipment Co, Ltd.). [CA] New and/or replacement food 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). Remove equipment and obtain a commercial pizza warming hot box.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.

An open bag flour was stored on the shelf. [CA] Store all open bag food products in properly labeled bulk containers.

There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens.

There was no warm water supply on the kitchen's handwash station, because the hot water supply was turned off below the sink as the hot water faucet was not working properly. [CA] Provide 100 oF warm water by repairing the faucet.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)