A2B INDIAN VEGETARIAN RESTAURANT

Water peaked at 110F, then fluctated between 101F and 107F from the faucet of the three compartment warewashing sink. Per the dishwashing employee, lowered water temperature was due to the mechanical dishwasher actively being used. [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.

Observed tamarind rehydrating while maintained in a bucket directly on the floor. Observed cases of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed a singular dead nymph German cockroach in a sticky trap on the floor under the hand sink directly across from the cook-line. *No other evidence of cockroaches observed throughout the facility* Reviewed recent pest control service reports. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control.

Lentils measured 54F while maintained in a large container kept covered with a lid on a shelf in the walk-in cooler. Vegetable kurma measured 50F while maintained in a large container kept covered with a lid on a shelf in the walk-in cooler. Per staff, both items had been cooked yesterday, and maintained in the walk-in cooler to cool down overnight. [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] Lentils and vegetable kurma were voluntarily condemned and discarded due to improper cooling.

Food handler cards could not be provided for two of the employees present. [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.

Observed employee personal medicine bottle and air pod case stored above areas of food preparation at the cook-line. Observed an employee personal phone stored on a prep cooler at the cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed two cutting boards with large amounts of black, mold-like growth maintained on preparation surfaces at the front service counter. Cutting boards were not actively in-use. [CA] Resurface or replace. Ensure food contact surfaces are maintained clean. [COS] Cutting boards were discarded.

On the stove with the burner underneath turned off, onion masala measured 108F. Per staff, onion masala had been cooked less than 45 minutes prior. On a prep table at the cook-line, heavy cream measured 76F. Per staff, heavy cream had been taken out of refrigeration between 3.5 and 3.75 hours prior. On a lower prep table adjacent to the steam tables, cooked rice measured 74F while maintained in ambient. Per staff, rice had been cooked 3.75 hours prior. In a countertop hot holding unit at the cook-line, cooked potato measured 122F. Per staff, potato had been cooked less than 1.5 hours prior and placed into hot holding. In a countertop cold holding unit near the entrance to the back kitchen, raita and chutneys measured between 56F and 59F. Upon investigation, observed the unit turned off. Upon powering the unit on, the unit subsequently turned off again. Per the PIC, there may be an issue with the circuit breaker that the unit is wired to. On a prep table to the side of the kitchen area, a tub of cooked daal dough measured 74F. Per staff, daal dough had been cooked less than 3 hours prior, and staff were just about to begin combining it with sugar to make a dessert. Numerous potentially hazardous foods (paneer, cooked potato, cooked lentils, fried cauliflower, chutneys, vegetable curry, yogurts, etc.) measured between 45F and 47F while maintained in the left-side prep cooler at the cook-line. Ambient of the unit measured 45F via probe. Per staff, all items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] Onion masala and cooked potato reheated to greater than 165F and maintained hot. Staff turned up the setting on the countertop warmer. Cooked rice and heavy cream were voluntarily condemned and discarded due to time and temperature abuse. Daal dough was coated with sugar and placed back into refrigeration. Chutneys and raita relocated to alternate refrigeration. Potentially hazardous foods in the prep cooler were relocated to the walk-in cooler. *Note: TPHC form filled out with the PIC

All hand wash station within the kitchen/bar are either missing paper towels or blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, fully stocked, and accessible at all times.

1. PHFs within prep table closed to the wall by the cook line was measured between 44-46*F at the time of inspection. 2. PHFs within reach in were measured between 47-48*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Small portions were separated into containers and all other product was placed into walk in.

Mutliple wiping cloths noted around the kitchen area outside of sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility is missing some food handler cards for employees at the time of inspection and food manger certification for Venkatesan Balan is being used at a different location (Curry N More). [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. Food manger certification can only be used at one facility and not multiple locations. Obtain a new food manger certification within 60-days.

Multiple damaged floor tiles noted around the 3-compartment/mop sink area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Grease build up noted on the hood filters at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. Knives are beings stored in between the prep table and stainless steel table at the time of inspection. [CA] Discontinue placing knives in areas that do not get cleaned frequently. [SA] Knives were moved to the 3-compartment sink to be wash, rinsed, sanitized. 2. Dish washer in the back of the facility was measured at 0PPM at the time of inspection. Active ware-washing is taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] 3-Compartment sink was set up and all equipment will be re-washed.

Mold like substance growing on the silicon around the 3-compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Remove old caulking and add fresh silicon.