BIKANOS

Rodent gnaw marks on flour bag stored in dry storage shelves. [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. [CA] Manager discarded bag of flour in trash.

1. Observed rodent droppings: Documented in the following areas: Prep refrigerator surface near the ice machine, on food shelves above the prep refrigerator, above ice machine, on the floor behind ice machine, above food containers in dry storage shelves at cookline, on the floor below dry food shelves. Observed gnaw marks on a bag of flour. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Bahjrang L Bhamu , 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.

Dishwashing sink was set up soap, sanitizer, dirty dishes. Per operator dishes will be sanitized, soaped, then rinsed.[CA] Manually dishwashing will be conducted as follows: 1)Wash dishes with soap 2)Rinse dishes with clean water 3)Sanitize dishes (Sanitize dishes in 200ppm quat ammonia solution for 1 minute) NOTE: Ensure facility does not mix two different types of sanitizer for use. Only use sanitizers as directed on containers. 4)Allow dishes to air dry. [COS] Operator reset up 3-compartment sink to have soap and dirty dishes in left compartment, water in the middle compartment, and sanitizer solution in right compartment.

Employee observed to be emptying catch in handwash sink of debris into garbage can then rinse hand with water without soap then returned to work at cookline. [CA] Employee shall wash hands with soap and warm water after handling garbage and debris. Employees shall ensure hands are washed prior to handling food. [COS] Employee washed hands with soap and warm water prior to returning to work.

Employee observed to be washing pots and pans manually without sanitizer. Per employees plates and customer use utensils are ran through upright dishwasher. [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] Employee was educated on how to set up 3-comp sink. Sanitizer compartment was set up with 100ppm chlorine and employee sanitized pot and pans.

PHFs at buffet line measured to be: -Spring rolls at 112F -Vegetable paroka at 126F -Sliced tomatoes at 60F Per operator all items were cooked/reheated and placed at buffet line at 11:30AM and will be discarded at 2:30PM. No TPHC procedures observed at time of inspection. [CA] When intending to keep PHFs at room temperature facility may use time as a public health control instead of temperature. 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] Operator was provided TPHC form to fill out for buffet and display. Operator discarded buffet at 2:30PM.

Handles of reach in cooler observed to be sticky. [CA] Keep handles of coolers clean and free of debris.

Facility only observed to have food handler card for manager. [CA] At least one employee shall have Food Safety Certificate (good for 5 years) and all other employees that handle food shall have a food handler cards.

Pot of vegetables observed to be stored on dishwasher drainline. Vegetables measured to be 149F. Per employee he is going to add vegetables to another dish being cooked. [CA] Store foods away from sources of contamination.

Wiping cloth observed to be stored on counter top without and sanitizer. [CA] Store in use wiping clothes in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) between wiping.

Manager was not on site at time of inspection and no employees were designated as a person in charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed tandoori oven not being used and partially outside of hood [CA] - Remove any unused equipment from the premises, Observed some gaps in ceiling above water heater [CA] - Seal any gaps in facility to prevent vermin entry.

Food safety manager certificate are not available for review [CA] - At least one person at the facility shall maintain valid food safety manager certificate. Due to same ownership with Bikaneer Sweet, ok to have one manager certificate for both facilities.

Found food storage container with what appears to be flour without a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.