NEW TANDOORI CAFE

Bag of onions in the back food prep area and bucket of chicken in the walk in cooler was on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Empty paper towel dispenser in the back food prep and ware wash area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Refill paper towel dispenser immediately once empty.

Fried onions were cooling in a shallow pan but onions were all bunch together. [CA] Properly store cooling foods in such a way to allow proper air flow. When cooling PHF's, stir frequently to facilitate rapid cooling.

Beef was thawing in a bucket full of water on floor. [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.

Lack Food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee lack food handler card. [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.

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Refrigeration with soda and lassie was measured 50F. [CA] Fix/repair the refrigeration unit so it can be measured at 41F and below. Walk in cooler was leaking and there was a container on floor to catch dripping water. [CA] Repair/fix the walk in cooler to prevent leakage. Food prep table was measured at 50F. [CA] Cold holding equipment shall measure 41F and below.

Open ceiling panel above dishwasher. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Pans of cooked food was without lid inside the walk in cooler. [CA] Food shall be covered with lid to prevent cross contamination unless it is cooling.

Food prep table with tomatoes, yogurt, and green chutney was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food shall immediately be transfer to the walk in cooler. Tub of rice was measured 65F at the ambient temperature. Rice were cooked 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rice can't be left out at ambient temperature. Rice shall be moved to the walk in cooler.

Food prep sink faucet was leaking and multiple wiping cloths were placed on a faucet to stop the water leakage and absorb water. [CA] Repair/fix the leakage.

Hot running water was measured 105 F at the food prep sink. [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. Hand washing sink was measured 85F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Food prep sink has a leakage. [CA] Repair/fix the leakage. Hand washing sink and a food prep sink sink has a slow drain. [CA] Repair/fix the low drain.

Multiple uncovered food items. [CA] Food shall be kept covered to prevent contamination. Tray of dough balls were left on trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.

Open ceiling panel above the dishwasher. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Mop was left in a mop bucket with dirty mop water. [CA] After use, mops water shall be dispose off and mop shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Expired Food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Empty paper towel dispenser in back area with warewash. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Food was measured 50F in the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Fix/repair the walk in cooler to maintain.

Large bowl of marinated chicken Tikka on floor inside the walk in cooler and bags of onion on floor in the back area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility has a noncommercial Hamilton beach freezer next the office. [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).

Hot running water was measured 86F at the hand washing sinks. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Hot running water was measured 110F at the food prep and 3-comp sink. [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.

Spry bottle lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.

Cardboard is being used to line the floor in front of the dishwashing area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. The ceiling of the walk-in is leaking. [CA] Refrigeration equipment shall be maintained in good condition. The freezer in the back of the food prep area (Hanover Beach) is not approved for commercial use. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. 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). NOTE: Remove the domestic unit from the premises, or our office will impound it.

In the back prep area, there is a gap in the ceiling panels where a panel has become dislodged. [CA] Ceilings shall be maintained in good condition.

Both kitchen handwashing sinks has empty paper towel dispenser. Empty paper towel dispenser at the handwashing sink in the restroom. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand washing sink in the back kitchen area was unobstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Mop rack is not being used to dry wet mops. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Large amounts of food were being stored on the floor. [CA] Food shall be stored a minimum of 6 inches off the floor. Food is being stored in single-use containers. [CA] Food containers intended for single use shall not be reused. Flour container is not labeled. [CA] Food storage containers shall be labeled.

One of the tube lights in the back prep area is out. [CA] Repair light.

Facility lack food safety certification. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Facility has 60 days to obtain certification.

Red meat was stored on top of cut vegetables, and chicken was stored on top of fish. [CA] Meat should be stored properly according to the proper refrigeration storage handout. The handout was given to the operator.

Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Cut cucumbers in the walk-in were left uncovered. [CA] Potentially foods shall be kept covered to prevent contamination.

PHF in the walk in cooler was between 52F - 57F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VC&D. PHF in the prep cooler was between 47F-57F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VC&D. Mango lassie in the reach in fridge was 52F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VC&D.

Curry was cooling in deep buckets. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Three compartment sink measured 108F, and prep sink measured 110F. [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. All handwashing sinks measured <100F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Mop sink is leaking. [CA] Repair leak.

Mango lassie in the front reach-in was not labeled. [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.

Excessive buildup of debris on shelving units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Detergent is being used to wipe down food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Container of rice and onions were on floor inside the reach in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [SA]Provide more shelving for the reach in cooler.

Multiple food items inside the reach in cooler are between 45F - 50 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Drinks refrigeration with lassi is at 50F. [CA]Lassi shall be kept at 41F. [SA] Lassi was in a ice bath.

Mango lassi for self service has no label. [CA] Food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.

Cold holding unit missing monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Frozen chicken soaked in water was thawing on the table. [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. [COS] Chicken was put under cold running water.

Dishwasher was missing the sanitizing steps and leaving pans on the side board for drying after rinse. [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). Missing quats test strips for the manual warewashing. [CA] Testing equipment and materials shall be readily available at all times.

Hot running water at the food prep sink and 3-com sink can not go above 100F. [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 (100F). [SA] Adjust water heater setting to provide minimum water temperature at 120F.