DESI KITCHEN

Observed use of cardboard on floor in warewash area, cookline area and on shelves in front area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed dishes and other equipment stored directly on the floor in warewash area. [CA] The equipment shall be store 6 inches above the floor so that floor is accessible for cleaning.

1. Observed Vermin: Documented in the following areas: Observed live cockroach in sticky trap under kitchen hand wash sink and behind slide door refrigerator that is close to the restroom. Observed 5+ dead cockroaches under preparation sink and in front of three compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Shehnaaz, 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 heavy grease build up and other debris on floors and walls in cook line area, under prep tables, warewash sink, prep sink. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Walls and/or floors in food preparation area shall be kept clean.

Lack of food safety certificate for manager 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. 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 on grease and other on pipes and sides of cooking equipment in cook line area, on warewash sink and prep sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Accumulation of heavy build up of grease on ventilation hood and hood was not turned on when employee was cooking. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Mechanical exhaust ventilation shall be on while cooking is taking place.

Measured samosa and tikki at 100F in hot holding unit. ot holding unit appeared to be not working properly. Per PIC, it was fried at 11 AM [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC marked the PHFs for time as public health control from 11 AM to 3 PM and agree to discard any leftovers after 4 hours.

Accumulation of food splashes behind cooking equipment, food splashes and other debris on walls under three compartment sink and food preparation sink. [CA] Walls and/or floors in food preparation area shall be kept clean.

*Repeat violation Observed various pickles, sauces, chutneys and dry snacks without proper labels. [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.

Hot holding unit does not appear to work properly. [CA] Repair the unit so that it maintains hot holding PHFs at 135F or above. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Accumulation of food debris and splashes behind storage equipment and around food preparation and three compartment sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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.

Observed toiled paper stored outside the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.