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1. Black, mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. 2. Black buildup observed on the blade of the table-mounted can opener. Can opener not actively in use. [CA] Food contact surfaces and equipment shall be cleaned and sanitized regularly. [COS] PIC sanitized ice machine interior panel, and agreed to empty the machine and clean/sanitize all surfaces by the end of the day. Can opener relocated to the three compartment dishwashing sink.

Facility lacks a method for testing their high temperature mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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

*REPEAT VIOLATION* Cooked chicken measured 52F in the upper inserts of the countertop cold holding unit directly across from the cook-line. Mint chutney and tamarind sauce (garlic in oil) measured 58F-64F maintained in improper ice baths directly across from the cook-line. Per staff, chicken had been relocated from the walk-in cooler to the countertop cold holding unit less than 45 minutes prior, and sauces had been relocated to the counter less than 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Ice in ice baths shall be filled up to the maximal level of food in the container. [COS] Chicken relocated to prep cooler. Sauces placed into proper ice baths. ____________ Minor violations: Samosas and fried lentil balls measured 131F-133F in the hot holding countertop unit to the right of the cook-line. Per staff, they had been cooked 45 minutes prior. Various potentially hazardous foods measured 44F-49F in the under-counter cooler to the right of the cook-line. Per staff, they had been moved from the walk-in to the unit less than 1.5 hours prior. Ambient of the cooler measured 45F. Fried ravioli and mozzarella cheese measured 47F-49F in cooler drawers under the cook-line. Per staff, items had been moved from the walk-in to cooler drawers 30 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria. [COS] Staff elected to discard samosas and fried lentil balls, as per facility policy. All PHF's relocated from under-counter unit to alternative, working under-counter cooler. Fried ravioli and mozzarella cheese relocated to under-counter cooler. Note: Equipment must be capable of maintaining potentially hazardous foods at or below 41F, OR at or above 135F.

Cups and bowls are being used as scoops in various bulk food containers. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Wet/used wiping towels stored 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).

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Frozen shrimp found thawing at ambient temperature. [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. [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.

Food handler cards are not available for review at time of inspection. [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.

Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Various PHF held at ice bath (cook line) measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] PHF moved to lower refrigerator for rapid cooling.

Ambient temperature of self service refrigerator measured at 64F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.