WOLFE INDIA BAZAR

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $4,102.50. 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.

Found cold water valve off at hand wash station located in prep area. Per operator, cold water valve off due to leak. Note: Another hand wash station located around corner. [CA] Ensure cold/warm water is provided at all times. [COS] Operator turned on cold water valve. Observed cold water flowing.

Lacking self-closing/latching device on employee restroom. [CA] Provide self-closing/latching device to restroom door.

Lacking food safety certificate (FSC). [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.

1. Found scoop handles in direct contact with food items in bulk bin. 2. Observed plastic bowls used to dispense bulk food in bulk bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Discontinue using plastic bowls, use scoops with handles. 3. Found open bulk bag in back storage area. [CA] Once bulk bag is open, store all food content in commercially approved containers.

Major: 1. Measured the following PHFs holding between 98F - 127F in hot holding unit: chicken curry, butter chicken, potato curry, cooked vegetables and cooked okra. 2. Measured a pot of pickled chicken holding at 70F on counter top. 3. Measured tray of cooked lentil holding at 118F at hot display case. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat all PHFs to 165F. Minor: Measured tray of egg puffs holding at 133F in hot display case for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F.

1. Found container of rice sitting in water stored on a shelf below hand sink in warewash area. Splash guard is on side of hand wash station, however container of rice is stored in front of hand wash station (not blocking access). [CA] All food shall be separated and protected from possible contamination. [COS] Operator relocated container of food to prep table. 2. Found several bulk bags open and tied off in back storage shelf. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Major: Measured the following PHFs holding between 51F - 53F in 2 door cold top/reach in for less than 4 hours: chicken curry, onion sauce (red), onion sauce (green), diced chicken, heavy cream, tomato sauce and mashed potatoes filling. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to walk-in-cooler. Minor: Measured cakes holding at 44F in 2 door sliding display case. [CA] Maintain all PHFs cold held at or below 41F.

1. Measured ambient air temperature of 2 door cold top/reach in holding at 51F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate all PHFs to walk-in-cooler. 2. Found green crates used to elevate bags of onions off the floor near back exit area. [CA] Discontinue using crates, use approved shelving to elevate food items off the floor.

Found 3 containers of food thawing food in stagnant water near 1-compartment sink and hand wash station in warewash area. [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.

Found scoops handle in direct contact with bulk food items in containers at prep area and service area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Lacking food safety certificate (FSC). [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.

Major: Lacking single use paper towel at the ONLY hand wash station located at employee's restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator directed to restock. Minor: 1. Found hand wash station located at service line without soap. Note: Another hand wash station located at warewash station with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. Found paper towel stuck at hand wash station located at warewash area. Note: Another hand wash station located near service line with paper towels. [CA] Single-use sanitary towels shall be provided in dispensers and fully operational.

1. Found leaking spray nozzle at warewash sink when water knob is off. 2. Found leaking drain line under warewash sink (middle compartment). [CA] Secure leak.

Found crates used throughout food facility to elevate food items off floor in prep, storage and walk-in-coolers. [CA] Food shall be stored a minimum of 6 inches off floor.

1. Found paper towel dispenser stuck at hand wash station in warewash area. Note: Another hand wash station located at cooks line & service area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 2. Found hand wash station at cooks line blocked by a tray at cooks line. Note: Another hand wash station located at warewash area & service area. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate tray.

Measured the following PHFs holding between 120F - 125F in 2 door sliding warmer display case at cash register for less than 4 hours: egg puffs, vegetable puffs and samosas. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. [SA] Operator is opting to use time as a public health control (TPHC) in future.

Lacking food safety certificate (FSC). [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.

Found several scoops handles in direct contact with food items in bulk bins in back prep area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Found accumulated dust and debris on filters at mechanical exhaust hood. Note: Observed accumulated dust on wall adjacent to mechanical exhaust hood. [CA] Routinely clean.