THECHA

Lack of food manager certificate and food handler cards for employees. [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. [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.

Accumulation of food debris and grease on floors and walls behind cookline and warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean.

Cut tomatoes measured at 45 in prep unit. Per PIC, the tomatoes were cut at 10 am. [CA] PHFs shall be maintained at 41F or below. [COS] PIC will use or discard leftover tomatoes within 4 hours from when it was taken out of temperature control.

Faucet handle at three compartment sink is leaking and loose. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed tandoor oven stored outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Lack of paper towels at hand wash sink at restroom and second hand wash sink in the kitchen. Another fully stocked hand wash sink is available in the kitchen. [CA] Paper towels shall be provided in dispensers at all times. [SA] Napkins provided at both hand wash sinks.

Observed old 2-3 rodent droppings with food debris in the back opening of middle refrigerator in kitchen. No other evidence of droppings in the facility.[CA] Clean and sanitize area of old droppings. [COS] PIC cleaned the droppings.

1. Observed Vermin: Documented in the following areas: Observed rodent droppings on the floor in the front cashier area, on the floor in front of the walk in fridge, behind multiple preparation units, on containers of cleaning products and along the floor of the front buffet area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified. 4. Notification: The person in charge during inspection, Naresh Kumar, has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector.

1. Observed Vermin: Documented in the following areas: During today's inspections, observed 20+ rodent droppings on a wooden shelf in small storage area. Observed droppings in the bottom shelf with wires near front cashier chair. Observed droppings in back hallway (per PIC the area is shared with Sankranti restaurant). 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: 4. Notification: The person in charge during inspection, Vijay and Naresh (on call), has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.

Observed opening under the three compartment sink, it is filled with steel wool but some areas are open. Large gap in back hallway ceiling is still not closed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Ensure an approved and effective material is used close the gaps. Still observed food debris, standing water and grease on the floors and grime on walls in kitchen. [CA] Clean and sanitize the floors, walls and maintain in good condition.

Pest control report mentioned to provide a weather strip for back door hallway. The weather strip is not provided, gap observed under the door. Front door when closed does not close fully. It has a gap. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Missing tiles on floor with accumulation of water and grime in front of warewashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of excessive food debris and grease throughout the facility. [CA] Clean the floors and maintain in good condition. Accumulation of black mold like grime on walls under and around three compartment sink. [CA] Clean the walls and maintain in good condition. Observed hole under three compartment sink (in the corner), on ceiling in party hall (has direct access to customer lobby, and back hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Coving in walk in cooler is loose or peeling off. [CA] Repair the coving.

Accumulation of excessive grease some parts of ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Lack of proper and adequate lighting in dry storage room. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Observed yogurt buckets and grocery bags used to hold food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Use food grade equipment to store food. Observed bowls without handles used in bulk food. [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. Observed knives between prep table and wall crevice in hallway near walk in cooler. [CA] Properly store utensils and equipment in a clean and sanitary manner. Observed equipment that needs to washed in mop sink. [CA] Properly store utensils and equipment in a clean and sanitary manner. Do not store equipment in mop sink or floors.

Measured chlorine at 25 ppm in dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

CLOSURE CRITERIA 1. Observed Vermin: Documented in the following areas: Rodent droppings observed on floors throughout the dry storage room. -On top of Koera water boxes in dry storage room. -On floor between wall and prep unit in kitchen (towards the back wall) -Next to two door freezer (on shelves and floor) -At the corner next to wall in buffet area. -In the back hallway that is shared with Sankranti -In small storage room in party hall. - In non working prep unit in dry storage room. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Naresh, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. *Repeat violation Observed multiple flying insects in the dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed sneeze guards with unapproved height (too high), lack of sneeze guards for some food items displayed. [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.

Measured chickpeas in deep metal containers at 45-47F. Chickpeas were cooked, cooled and stored in the refrigerator 2 days ago. Measured onion sauce at 82F and it was cooked and placed in walk in cooler 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 [COS] PIC agreed to VC&D the chickpeas and onion sauce due to improper cooling.

Measured PHFs at front buffet line above 41F: Yogurt (raita) measured at 64F Dessert measured at 61F Tomatoes (sliced) at 63F PHFs were taken out of temperature control at 11AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs will be discarded at the end of the lunch hour at 2:30 PM.

Lack of labels for foods that are taken out of bulk packaging and stored in containers. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

*Repeat violation Lack of food manager certificate in the facility. [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. Lack of food handler cards for employees in the facility. [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.

Lack of food preparation sink in the facility. Small storage room has unapproved floor and ceiling finishing. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Facility must provide plans to get approvals and install a prep sink by 7/30/25. If plans are not submitted, further enforcement actions may taken.

Observed rice containers stored on floor in prep area, produce and other containers stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open containers and bags of food. Some of the containers with bulk open food are not approved. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Lack of chlorine test strips [CA] Provide chlorine test strips.

Observed foil used as shelf liner in storage and cook line area. [CA] Discontinue the use of foil like material to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. One of the prep units in front of cookline and dry storage are not working. Used for storing dry goods or non PHFs. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the refrigerator

Lack of soap at both hand wash sinks in the facility. [CA] Provide soap in dispensers at all times. [SA] Soap bottle provided.

Lack of warm water at hand wash sink for restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Hand wash sink at the end of the kitchen has a disconnected waste water pipe. Water dripping from waste water pipe under three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair. Waste pipe under three compartment sink is extending into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed open hole in dry storage room. Observed a live rodent in the ceiling through the open hole.[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Close any open gaps or holes in the facility.

Observed rodent droppings on the top of food storage containers in the dry storage area and preparation area. Observed rodent droppings on equipment, on the floor around equipment. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Observed what appeared to be moths/small bugs in food packages and containers in the food. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Remove contaminated food items from facility and discard.