THALAPAKATTI RESTAURANT

Observed a small metal plate used a scoop in the rice cooker. [CA] Use approved scoops with handles to prevent cross-contamination.

Employees' food handler cards were not available upon request. [CA] Obtain valid food handler cards for all employees. *Repeat violation*

In the front desk area: observed self-service container of fennel candy was uncovered. [CA] Protect food from contamination via lid, sneeze guard, etc. [COS] Operator placed a lid on the container.

Observed accumulation of grease/food debris on floors in cooking area, especially under/behind cooking equipment and the reach-down refrigerator at the end of the cookline. [CA] Keep floors clean.

Observed employee car keys stored on food prep shelf against clean to-go containers. [CA] Store personal items away from food prep areas and clean food containers. *Repeat violation*

Observed employee in cooking area rubbed his nose with his bare hand and did not go to wash his hands for a few minutes. [CA] Wash hands after touching parts of the body and before resuming food prep. [COS] Employee was asked to go wash his hands.

In the warewashing area: observed the handsink was missing a soap dispenser, and the wall-mounted paper towel dispenser was empty/not functioning. [CA] Handsinks must be stocked with soap and paper towels at all times. [COS] A paper towel roll and a pump soap dispenser were placed on top of the paper towel dispenser. ________ Minor violation: the warewashing area's handsink was partially obstructed by pots/equipment stacked on the floor. [CA] Keep handsinks unobstructed at all times. Handsinks must be made available to make handwashing not only possible, but likely.

Observed numerous food containers stored directly on the floor in the walk-in freezer. [CA] Store food containers 6 inches above the floor on approved shelving.

Observed used wiping cloths stored on prep counters throughout the kitchen. [CA] Store wiping cloths in sanitizer solution when not in use.

Measured hot water at the 3-compartment sink to be 100F. Note: it took several minutes for the water temperature to rise from 93F to 100F. Measured warm water at the kitchen handsink to be 90F. [CA] Provide 120F water at the 3-compartment sink, and 100F at the handsinks.

Time as a public health control (TPHC) written procedures states only one item is subjected to TPHC. During the inspection, numerous hot held items and items maintained inside preparation refrigerators were subjected to TPHC. Items at time were properly labeled for the lunch operating. Per main chef and manager, all items are discarded after the lunch service and replenished for the dinner service. [CA] Provide updated written procedures and time marking for PHFs utilizing time as a public health control (TPHC). - Written procedure form was provided to manager.

Employees' cellphones observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed single-use gloves maintained directly inside food items for use during service. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed numerous scoops maintained inside food containers, inside the walk-in refrigerator, with handles in direct contact with the food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed numerous containers of raw proteins and cooked sauces, curries, and gravies maintained inside the walk-in freezer stacked on top of each other with the bottom of containers in direct contact with food items. [CA] All food shall be separated and protected from possible contamination. Utilize lids and/or food grade wraps to protect food. Observed food stored directly and/or less than 6-inches off the floor: - Large metal bowl of ingredients stored underneath the ingredients storage rack across from the rear cook line. - Numerous tubs and containers of curries, sauces, and/or gravies stored inside the walk-in freezer. - Bags of raw onions stored at the bottom shelf of food preparation tables that are less than 6-inches off the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed build up of grime on door handles of food preparation refrigerators at the front cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and maintain.

Hand wash station by the ware wash area lacked hand soap and paper towels. An available hand wash station was present on the other side of the wall, less than 20 feet away. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Manual pump bottle of hand soap and paper towel roll was provided. Observed paper towels maintained on top of towel dispensers at both hand wash stations at the front and back cook lines. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Observed steady leak from faucet at the hand wash station between the front and rear kitchen. Observed steady leak from faucets and sanitizer and detergent lines at the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Only two food handler cards were available for review. [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. *** Repeat violation.