SOUTHINDIES VEGETARIAN/VEGAN/JAIN RESTAURANT

Employee observed cutting paneer on food prep surface next to the 3-comp sink, where it was exposed to possible splash contamination from dirty utensils being washed. [CA] All food shall be separated and protected from cross-contamination. Move food preparation to a designated, clean prep area away from the 3-comp sink to prevent splash contamination.

1. Observed Vermin: Documented in the following areas: Live cockroaches of various life stages were observed throughout the facility. Heavily concentrated in the mop sink area, below the prep refrigerator adjacent to the mop sink, above the food prep sink, and within crevices between shelving above the food prep sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin H. 4. Notification: The person in charge during inspection, Soundarya , 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.

Accumulation of debris and dust on walls, below and in between equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee left the food preparation area wearing gloves, went outside, returned, and resumed preparing food without properly washing her hands or changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Manager directed employee to wash her hands and change gloves.

Unused equipment and clutter stored in the back of facility outside. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Back door is left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Glass-door refrigerator next to the steam table is not maintaining PHFs below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Employee was observed washing utensils at the 3-com sink but skipped the sanitizing step. Utensils were washed and rinsed but not placed in the sanitizer compartment. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Compartment was filled with sanitizer at 100 ppm of chlorine, employee was directed to sanitize before air dry.

Wet soiled wiping towels left on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Multiple PHFs ( various types of pickles, various types of semolina, lentil rice , yogurt) held inside the glass-door refrigerator overnight at temperatures above 50F. The ambient temperature of the unit was measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D (see report). Manager was instructed to repair/replaced the unit before use.

Some employees lack food handler cards. [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.

Mango lassi and pickles are offered for sale without proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Several large gaps on walls and ceiling panels observed throughout facility. (above dry storage area, above employee restroom, above 3-comp sink) [CA] Repair openings in structure and maintain in good condition to prevent pest harborage.

MAJOR: 1) 1 door beverage cooler measured to have: -Ambient temperature of 50F -Yogurt at 60F -Mango Lassi at 51F -Millet at 49F -Curry sauce at 50F After keeping cooler closed for 40 minutes, ambient temperature did not decrease. Built in thermometer read 38F, ambient temperature measured to be 50F. MINOR: Containers of curry observed to be double stacked in prep cooler cold holding inserts in kitchen area. Containers measured to be 44F-48F (see measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] PHFs cooked today (within the last 4 hours) were moved to other units to keep cold and PHFs from previous day or stored from night before were discarded. See VC&D report. Double contained curries were moved to reach in portion of prep cooler

3-comp sink measured to have hot water at 101F. Hot water at janitorial sink and prep sink measured to be above 120F. 3-comp sink observed to have cold water faucet stuck on open position. [CA] Repair faucet and provide hot water 120F at 3-comp sink dish washing.

Clutter observed in back of facility by trash area. [CA] Remove clutter and maintain trash area tidy.

Some gaps observed under back door of facility. [CA] Provide weather striping to seal back door. Keep back door clothes when not in use.

Hot water peaked at 100F at the 3-compartment sink, it appears cold water faucet does not turn off. [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.

Sanitizer (Bleach) is not available at the facility [CA] - Facility shall not operate without approved sanitizer available. Such as Quat Ammonium or Bleach (chlorine).

No soap available for the handwash sink. [CA] - Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] - Soap provided

Found multiple live cockroaches in the food prep areas. Found 2 live in the order ticket holder on the wall, 3 live at the large mixer holder above the mop sink. And one live nymph (baby) cockroach crawling on the wall above the 3-compartment sink. [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. Do not use Boric Acid, all pesticides shall be applied by an approved pest control company. Recommend to increase processional pest control service to twice a week.

Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. MAKE PAYMENT PRIOR TO REINSPECTION

Observed employee rinse hands at the food prep sink without soap and dried hands on apron [CA] - Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] - Employee washed hands again with soap and dried with paper towel.