DESI INDIA BAZAR

1. Found sneeze guard for hot holding PHFs at front service insufficent. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. 2. Found expired food items with mold like substance growing stored next to food meant for store/kitchen. [CA] Relocate expired/returned to seller product away from food being sold for store/kitchen purposes. [COS] Operator relocated expired/moldy food product away from food item for store/kitchen use.

Found leaking spray nozzle at warewash sink and middle faucet when turned on. [CA] Secure leak.

Lacking food safety certificate (FSC). [CA] Renew FSC.

Observed an employee touching their face and about to go back to work. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were going to do and wash their hands.

1. Measured ambient air temperature of 1 door reach in (coke merchandise) holding at 59F. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. [COS] Operator directed to remove nonPHFs product to other refrigeration unit and discard of PHFs placed in unit for more than 4 hours. 2. Found green crates used to elevate food items off floor in prep area and walk-in-cooler. [CA] Discontinue using crates, use approved shelvings.

Found black like substance growing on the interior tubing of soap/sanitizer dispenser at warewash sink. Device was not actively being in use. Observed chlorine bottle being use for the purpose of sanitizing. [CA] Regularly clean tubing to free of any debris/algae/mold.

Found lids of trash bin open at parking lot. [CA] Refuse containers shall be covered at all times when not in use.

1. Found electrical cord tied around 1-compartment sink faucet. Found an extension cord connect. [CA] Discontinue storing electrical cord where water may splash onto. Observed black like marking on extension cord. [COS] Operator removed extension cord. 2. Found soiled cardboard box and cloth material fabric used to line the top of chest freezer in prep area and storage room. [CA] Discontinue using cardboard boxes and cloth material. Use approved shelving lining if needed.

Found containers of food items stored on floor at the cooks line, walk-in-cooler and storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Measured the following PHFs holding between 92F - 124F on rack near cooks line for less than 4 hours: yellow curry, red curry and vegetable curry. 2. Measured container of potato and peas holding at 59F in 1 door reach in for more than 4 hours. 3. Measured container of potatos holding at 52F at cooks line for less than 4 hours. 4. Measured container of red curry holding at 129F at hot holding unit at front area for less than 4 hours. 5. Measured container of vegetable (triangle puff) holding at 127F at hot display case for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. [COS] Operator directed to relocate cold PHFs to walk-in-cooler, discard of PHFs held for more than 4 hours and reheat PHFs to 165F.

Measured hot water holding between 118F - 119F at warewash/1-comp sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

PHF in steam table measured at 120F at the time of inspection. Per PIC, food was cooked 1 hour ago and will discard at 5pm. No time label observed. [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. [SA] PIC provided time marks for items.

Several cardboard observed on chest freezer as liner. [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.

Missing test strip to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Warewash sink is not set up and no active warewash at the time of inspection. Sanitizer dispenser does not dispense any sanitizer. [CA] Re-calibrate sanitizer dispenser. At this time, owner stated the he will manual adjust the sanitizer for sanitizing sink. Ensure sanitizer measured at 100ppm for chlorine or 200ppm for quaternary ammonia.

Found several food items at grab in go section in reach in refrigeration units and counter near cash register without proper food label. [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.

Measured the following PHFs holding between 82F - 96F in hot display case near cash register for less than 4 hours: samosa, curry pie (triangle) and vegetable stick. [CA] Maintain all PHFs cold held at or below 41F and hot held PHFs at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Operator directed to time mark PHFs.