MOMO GRILL

In the warewash area, below the prep sink, observed cracked and missing cove base tiles [CA] Ensure flooring is properly repaired to prevent possible harborage of vermin.

Observed to-go packaging and boxes stored outside the facility. [CA] Ensure all food related utensils and equipment are stored within the facility and in a manner to prevent contamination.

[REPEAT VIOLATION] By the warewash area, at the handwash station, observed a lack of hot water due to turned off hot water knob. [CA] Ensure hot water is provided to the handwash station between 100F and 108F.

Observed food preparation outside the facility. [CA] Ensure food preparation only occurs inside the enclosed food facility. [COS] Operator moved all food preparation inside the facility.

Observed the use of an unapproved dumpling machine. [CA] Ensure only approved materials and equipment are used within the facility. All new equipment shall be approved through plan check department.

[REPEAT VIOLATION] In the kitchen area, measured a lack of sanitizer at the warewash machine. From the previous inspection, warewash machine has not been installed to provide sanitizer. Per operator, utensils and equipment placed through the warewash machine are not sanitized at the 3 compartment sink. [CA] Ensure warewash machine is able to properly clean and sanitize all utensils and equipment using applicable sanitizer. [SA] Operator has been directed to use the warewash machine for only washing and rinsing. All sanitizing shall occur at the 3 compartment sink using quaternary ammonium sanitizer at 200 PPM.

[REPEAT VIOLATION] In the kitchen area, on the counter-top, measured two types of momo at 70F and curry sauce at 68F. On the stove-top, measured curry sauce at 126F. Per operator, momo and curry sauce stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved momo and curry sauce to nearby refrigeration to facilitate proper holding temperatures. Operator reheated curry sauce on the stove-top to 165F.

[REPEAT VIOLATION] Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility.

Observed packages of onions, potatoes carrots, and cabbage stored in the outdoor shed/storage room. In the same area, in the 3 door reach in refrigerator and reach in refrigerator, observed prepared momo dumplings stored. [CA] Ensure all open food items are stored within the facility in approved storage areas. Discontinue unapproved outdoor food storage. When storing in approved outdoor storage areas, only manufacturer sealed prepackaged food items shall be stored.

In the kitchen, in the 2 door undercounter refrigerator, measured samosa, chili chicken, lollipop chicken, paneer, chicken momo, vegetable momo, lamb momo, raw chicken, raw lamb, and vegetable fritter at 65F. Per operator, food items stored in the 2 door undercounter refrigerator Measured ambient air temperature of 2 door undercounter refrigerator at 65F. In the 2 door prep unit, placed on top of insert containers, measured yogurt and cooked potatoes at 56F. Per operator, yogurt and cooked potatoes stored for an hour. On top of the 2 door undercounter refrigerator, measured tandoori yogurt marinade, and garlic with cilantro in oil at 66F. Per operator, stored on the counter for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Samosa, chili chicken, lollipop chicken, paneer, chicken momo, vegetable momo, lamb momo, raw chicken, raw lamb, and vegetable fritter was VC&D due to time and temperature abuse. Container of yogurt, cooked potatoes, tandoori yogurt marinade, and garlic with cilantro in oil moved to nearby functioning refrigeration to facilitate proper holding temperatures.

Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.

In the kitchen, at the 3 compartment sink, measured quaternary ammonium sanitizer at 100 PPM. [CA] Ensure quaternary ammonium sanitizer for sanitizing is maintained at 200 PPM. [SA] Operator added quaternary ammonium sanitizer to sanitizing compartment and remeasured at 200 PPM. In the kitchen area, measured a lack of sanitizer at the warewash machine. Per operator, warewash machine is being used only for wash and rinse. [CA] Ensure warewash machine is able to properly clean and sanitize utensils and equipment using applicable sanitizer. [SA] Operator directed employees to use equipment for only wash and rinse, and to use the 3 compartment sink for sanitizing utensils and equipment.

In the kitchen area, at the 2 door undercounter refrigerator, measured ambient air temperature at 65F. [CA] Ensure refrigeration is able to maintain potentially hazardous foods at 41F and below. [SA] Operator adjusted temperature of 2 door undercounter refrigerator and remeasured at below 41F. Observed installed shelving peeling away from the wall and crevices around shelving brackets. [CA] Ensure installed shelving is properly affixed to the wall and crevices around the shelf are sealed to prevent harborage of vermin.

By the warewash area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is provided and maintained between 100F and 108F at the handwash station. [COS] Operator turned hot water back on.