URBAN MOMO

1. Observed Vermin: Documented in the following areas: - Flies on open foods that are cooling - Flies on produce - Flies in sanitizer buckets - Flies on food contact surfaces (cutting board of prep cooler) - Flies throughout facility - Flies coming out of a hole near a damaged wall under the three compartment sink and prep sink. 2. Photographs: Taken for documentation purposes. [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.

Food in the prep cooler ready for service were found adulterated with flies. [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. [COS] Food items were VC&D. See VC&D report.

1. Three hotel pans of cooling curry were found adulterated with flies. 2. A hotel pan of cooling chicken was found adulterated with flies. 3. A bus bin of vegetables was found adulterated with excessive flies. [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.

Thawing foods were found in standing water at the prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Bulk food items are not in containers in the remote storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The only handwash station in the facility lacked soap at the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the dispenser.

1. Observed Vermin: Documented in the following areas: - Flies on open foods that are cooling - Flies on produce - Flies in sanitizer buckets - Flies on food contact surfaces (cutting board of prep cooler) - Flies throughout facility - Flies coming out of a hole near a damaged wall under the three compartment sink and prep sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s Name]. 4. Notification: The person in charge during inspection, [Name], 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.

There is a hole in the wall under the three compartment sink and prep sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Chicken in the upright cooler was measured at 60F. Per staff, they cooked it last night and placed it into the cooler to cool. [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] Chicken was vc&d.

Staff were observed washing their hands at the prep sink while there was a handwash sink available. [CA] Ensure to wash hands at the dedicated handwash sink. [COS] Inspector instructed staff to wash their hands at the handwash sink.

Disposable utensils available for customer self service had the lip contact portions of forks and spoons up. [CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers to prevent cross contamination.

Cooked chicken and fried cauliflower were found stored on top of the underocunter freezer without temperature control and measured at 75°F. Per staff they cooked it about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to place the food items on TPHC for a cumulative of 4 hours from removal of temperature control.

In the upright cooler raw eggs were found stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Proper refrigeration storage sticker was provided.

The three compartment sink is missing the left faucet. The remaining right faucet does not reach to fill up the third basin of the sink. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Replace, reinstall, or correct in a another matter the facuets of the three compartment sink to allow all basins to be filled.

Handles of refrigeration units had an accumulation of grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed Vermin: Documented in the following areas: One live cockroach on the back of the undercounter freezer. One dead cockroach under the prep table next to the undercounter freezer. Note: Facility received pest control this morning. Pest control report stated there were 2 live cockroaches observed in this facility, 1 live in the facility next door and 2 live in the facility two units over. No other evidence of vermin were observed in the facility at time of the inspection. [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. [COS] Staff eliminated the live cockroach. The affected areas were cleaned. A follow up inspection will be conducted.

1. The FRP behind the prep table and the undercounter cooler (where the cockroaches were observed) is lifting from the wall. 2. The floors of the facility have an accumulation of food debris and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Facility has an upright freezer outside of its permitted premises. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate the freezer within 1 week.

Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety certificates are readily available for review at all times.

Cooked chicken observed cooling in a deep metal container. Per operator, chicken was removed from temperature control 45 minutes prior. [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] Chicken was transferred to sheet pans.

Multiple soiled wiping cloths observed. [CA] Wiping cloths shall be free of food debris and visible soil.

Multiple refrigerations units are lacking thermometers. [CA] Provide thermometers for all refrigeration units and place them where it is easily visible while checking refrigerator temperature.

Observed aluminum foil used to line the top of under counter freezer. [CA] Discontinue use of unapproved materials to line equipment/shelves.

In the preparation refrigerator, raw tandoori chicken measured at 47F. Per operator, chicken was prepped and marinated less than two hours prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Chicken was relocated to upright cooler for rapid cooling.

Container stored in handwash sink basin. [CA] Ensure handwash station is unobstructed and accessible at all times.

Bowls used as scoops in bulk storage containers. [CA] Provide scoops with handles and ensure scoop handle is stored in such a way that the handle does not come in direct contact with the food to prevent contamination.