ANNAPOORNA AUTHENTIC INDIAN CUISINE

One live nymph cockroach observed in the electrical box in the back hallway directly connected to the facility. *Note: Electrical box is approximately one foot the right of the entrance to the back kitchen. *No other evidence of cockroach activity observed* Per staff, the facility receives a weekly pest control service from Crane. Manager provided the most recent pest control report from Crane, conducted on 3/5/2026, which stated that preventative treatment was performed, but no vermin activity was observed. [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. [COS] Manager abated the live cockroach. ____________ Minor violation: Rodent droppings observed in the exposed wood of the back side of the side-service counter facing the customer seating area. *No other evidence of rodent activity observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.

Employee observed touching their face and wiping their nose, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

All potentially hazardous food items (batata vada, samosas, khichdi, tawa pulav, sabudana vada, aaloo tikki, etc.) subjected to time as a public health control at the left side of the kitchen were not discarded, and were still observed in use after the 4 hour mark. Per a rack of timers maintained on shelving and per the manager, items should have been discarded at 3:00PM. However, items were still in use by 3:25PM. Timer observed expiring for the potentially hazardous food items (paneer paratha mix, sabudana mix, puri aata mix, methi paratha mix, etc.) subjected to time as a public health control at the right side of the kitchen. Staff properly discarded items. However, staff proceeded to cook new items that were subject to time as a public health control, but did not start the timers until prompted to do so. [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] All items subjected to time as a public health control were discarded, per TPHC requirements. Staff restarted the timer for items subjected to TPHC at the right side of the kitchen.

Handwash sink at the front right entrance of the cook-line lacked paper towels. *Note: Additional, properly stocked handwash sink available at the other end of the cook-line [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Numerous potentially hazardous foods, including mint chutney, yogurt, and cooked potatoes measured between 46F and 56F while maintained in the upper and lower portions of the right-side prep cooler across from the cook-line. Per staff, items had been refilled or placed into the unit 1 hour prior. Ambient of the lower portion of the unit measured 46F via probe. Mango lassi, basundi, and shrikhand measured between 43F and 44F while maintained in the clear-door merchandiser refrigerator in the dining area. Per staff, items had been maintained in the unit for the last 4 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items in the prep cooler relocated to the walk-in cooler. Mango lassi, basundi, and shrikhand were voluntarily discarded. ____________ Minor violation: Numerous potentially hazardous foods measured between 44F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 44F via probe. Per the manager, the walk-in cooler had been reading at 41F via an internal probe thermometer one hour prior. After leaving the door closed for 45 minutes, ambient of the walk-in cooler measured 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Continue to monitor the walk-in cooler to ensure that it is capable of maintaining at 41F or below.

Several containers of opened trash observed in the back hallway, directly next to an electrical box in which a live cockroach was observed. [CA] Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. Refuse containers shall be covered at all times when not in use. Ensure that all bagged trash is removed from inside of the facility and placed into the dumpster on a frequent basis to prevent the attraction of vermin.

Bag of onions stored directly on the floor in the back kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Crane fly observed landing on a clean plate, then proceeded to land inside a plastic takeout box. [CA] Food contact surfaces shall be maintained clean from forms of contamination. [COS] Plate taken to the three compartment sink to be properly washed, rinsed, and sanitized. Takeout box was discarded. ____________ Minor violation: Employee observed in manually warewashing using chlorine sanitizer that measured greater than 200ppm chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Back door leading into the back hallway (where a live cockroach was observed) maintained open. [CA] Keep back door closed to prevent the intrusion of vermin into the kitchen.

Ambient of the left-side prep cooler at the cook-line measured 46F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Accumulation of food on the floor at the back kitchen area of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.

Persistent leak observed in two locations from the faucet of the three compartment dishwashing sink. [CA] Repair plumbing to prevent the attraction of vermin.

1. Open employee drink observed on a lower counter unit next to the mixer. [CA] Employees shall drink from cups with tight-fitting lids and straws to prevent possible contamination of food/food contact surfaces. 2. Bottles of medicine in a bag observed to be stored over open bulk container of food and over food-contact equipment. [CA] Personal items shall be stored away from food prep areas.

Canned food observed with a dented hermetic seal in the back storage area. [CA] Cans of food shall be discarded/returned when their hermetic seals become damaged, in order to preclude the possibility of bacterial contamination. [COS] Can with dented hermetic seal marked for return.

Facility lacks the means to test the temperature of their high temperature dishwasher; Facility has 180F irreversible temperature test strips. [CA] Obtain 160F irreversible temperature test strips.

Two knives observed to be stored in the metal-belt-lining of the water heater. One knife observed to be stored in the crack between the wall and the 3 compartment sink. [CA] Knives (and other equipment contacting food) shall be stored in a sanitary location.

Multiple dry, soiled wiping cloths observed to left out on various counter 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).

1. Various potentially hazardous foods (steamed potatoes, cooked carrots/cauliflower, etc.) measured 47F-50F in the walk-in cooler. Ambient of the walk-in measured 54F. Per the PIC, when an employee checked the temperature of the walk-in at 11:30 AM (3 hours prior), the walk-in measured 41F. PIC states that they have been having issues with the condenser unit in the walk-in. *NOTE: Cooked rice in the walk-in measured 39F. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. **NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. [SA] All PHF's relocated to the 3 door upright freezer AND the walk-in freezer (ambient 14F) in the next-door food facility (asian bowl) that is also owned by the PIC, for rapid cooling. Facility may also use the walk-in at asian bowl (ambient 40F) until repairs on their walk-in cooler are complete. 2. Various potentially hazardous foods (sauces containing garlic in oil, cooked vegetables, etc.) measured 50F-52F in the under-counter unit underneath the two-insert steam table in the front kitchen area. PIC stated that 9 quarts of sauce containing garlic in oil had been cooked 2 days prior. Per the PIC, all other PHFs had been cooked at 12 PM (2.5 hours prior). [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. [SA] 9 quarts of sauce containing garlic in oil VC&D. See VC&D report. All other PHF's relocated to the 3 door upright freezer AND the walk-in freezer (ambient 14F) in the next-door food facility (asian-bowl) that is also owned by the PIC, for rapid cooling. Facility may also use the walk-in at asian bowl (ambient 40F) until repairs on their walk-in cooler are complete. 3. Cooked vegetable mix (cooked carrots, cauliflower, beans, bellpepper, etc.) measured 110F-115F in two separate metal inserts in the steam table across from the cook-line. Per the PIC, they had been cooked less than 2 hours prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. Ensure that water in the steam table is at a sufficient height where it is able to contact the bottom of metal prep inserts. [COS] Cooked vegetable mix reheated to 165F and placed back into hot holding. ____________ Minor violation: Cooked potatoes, yogurt, and green chutney measured 44F-49F in the upper inserts of the prep cooler across from the cook-line. Ambient of the prep unit (lower) measured 40F. Per the PIC, food had been cooked and/or placed into the unit 2 hours prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. Ensure that foods are adequately cooled prior to placing into cold holding, as these units are not designed to cool food down from a high temperature, but rather maintain foods at a lower temperature. [COS] PHF's relocated to 3-door upright freezer.

*REPEAT VIOLATION* Dal (cooked lentils) observed to be cooling in a deep metal pan on a cart in the kitchen. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Dal placed into the 3-door upright freezer for rapid cooling.

Frozen cooked vegetable mix and frozen samosas observed to be thawing (per the PIC) in the oven at the cook-line. [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.

High-temperature dishwasher rinse measured in the range of 146F-167F (5 total cycles ran). Mechanical dishwasher observed to be actively in-use to wash various dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

Hand wash sink in the back kitchen area observed to be partially obstructed by a stack of crates filled with dirty equipment. [CA] Hand wash sinks shall remain unobstructed at all times that the facility is in operation.

Unlabeled bottle of chemicals observed on lower counter unit next to the mixer. [CA] Chemicals shall be labeled with their common names.

Approximately 15 flies observed in the kitchen area. Approximately 10 flies observed in the bathroom. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies, in order to prevent the contamination of food.

Facility lacked thermometers inside their various prep/under-counter units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1. Ambient of the walk-in cooler measured 54F. Ambient of the under-counter cooler under the two insert steam table measured 50F. [CA] Equipment MUST be capable of maintaining PHF at or below 41F. Do NOT place PHF's into the unit until it has been repaired. 2. Large amount of dust buildup observed on the fan guards of the condenser unit in the walk-in. [CA] Clean and maintain fan guards to prevent the contamination of open food in the walk-in. 3. *SECOND REPEAT VIOLATION* Bowls observed to be used as scoops for bulk food. [CA] Use scoops with handles, and keep the handles out of food to prevent contamination.

Measured potato mix at 48F and tapioca mix at 49F in drawer cooler. Measured cheese at 47F in reach in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

*REPEAT VIOLATION* Bowls and cups with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Knives and other utenstils are stored directly between equipment (between prep table and wall, between two prep tables, three compartment sink and wall). [CA] Properly store utensils and equipment in a clean and sanitary manner where they are not exposed to splash, dust, or other contamination.

*REPEAT VIOLATION* Accumulation of debris on floors and walls throughout prep area. [CA] Floors and walls in food preparation area shall be kept clean.

*REPEAT VIOLATION* Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.

Several plastic handles of cooking utensils are warped and require replacement. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Cutting board has scoring that does not allow it to be cleaned properly. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Cardboard used to line flooring in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves and flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

*REPEAT VIOLATION* Cooked foods (daal, misal) are cooling in deep, plastic containers with lids. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Tong was on the floor and employee picked up the tong and hung tong back on oven handle for use without washing, rinsing, and sanitizing tong. [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] Tong was taken from handle and placed in warewash area for cleaning (wash, rinse, and sanitizing). *REPEAT VIOLATION* Minor: Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Several fruit flies throughout facility. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.

*REPEAT VIOLATION* Foods at cook line and throughout facility are on time as a public health control but no time markings are available. [CA] When time is used as a public health control (TPHC), PHFs shall be accurately 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] Time markings were placed on foods and foods were discarded at 3PM.