JAKS AUTHENTIC INDIAN & MODERN VIBE

1) Silicon backing for dishwasher drain board observed to be fraying and some mold build up observed on backing. [CA] Repair silicon seal to ensure food debris does not accumulate between wall and drainboards. 2) Gasket for doors on the cooler at each end of cooler observed to have tearing at the top of the doors. [CA]Repair and keep gaskets in good condition.

1) House made mango puree and pineapple syrup measured to be 48F. Both bottles observed to be partially covered in ice. [CA] Maintain PHFs at 41F and below for cold holding. For effective ice bath, ensure ice water levels sufficiently cover the side of the containers of PHFs. [COS] Ice was added to ice bath. 2) Dal measured to be 133F. Dal was on stove with burner off. [CA] Keep PHFs at 135F and above for hot holding. Keep PHFs in active temperature control. Recommending placing thick sauces into steam table or double boiler to keep hot,[COS] Operator turned on stove to reheat dal to 165F.

Left most cookline prep cooler gasket observed to be fraying at the top right door. [CA] Repair gasket and maintain equipment in good repair.

Yogurt onion sauce measured to be 49F in prep cooler. Container observed to be suspended inside another container inside prep cooler insert. Per employee sauce was stocked here 30 minutes prior to lunch (about 2 hours prior). [CA] Keep PHFs at 41F and below for cold holding. Discontinue stacking containers and store PHF containers directly in prep cooler insert to allow for proper cold air circulation. [COS] Operator placed container of sauce into prep cooler insert directly to cool down to 41F. Other PHFs in cooler measured to be 41F and below (see measured observations).

Large partially covered containers of rice (146F) and lentils(159F) observed in ice baths. Ice baths missing water. [CA] When cooling using ice bath ensure ice baths container have enough ice and water to submerge sides of containers of PHFs for effective heat transfer. [COS] Operator added water to ice bath to increase contact area with containers of PHFs.

Open, uncovered employee drinking cups observed in kitchen area. [CA] Employee drink cups shall be equipped with a tight fitting lid and straw.

Live cockroaches observed in the dumpster enclosure and in the hallway around the dumpster area. *Dumpster enclosure is located on the other side of the building as the food facility. [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. Recommend facility place sticky traps within food facility to monitor for any new signs of vermin activity.

ROP salmon and tuna observed to be thawing under running water in the prep sink. Per the PIC, it had been thawing for less than half an hour. [CA] ROP fish shall remain frozen before and during reduced oxygen packaging. The bags shall be unsealed/cut open prior to thawing.

3 metal containers of rice measured in the range of 100F-135F sitting on a cart outside of the walk-in. Per the PIC, rice is intended for a meal service that will occur in approximately 2 hours. Employee stated that rice had been cooling for 1 hour. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice was placed into ice bath and shall be properly cooled until ready to reheat or recook.

Scoop handle in contact with salt in the food storage room. Ice machine scoop handle in contact with the ice in the front drink bar area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Spray bottle of chemicals stored alongside alcoholic drinks in a cabinet in the bar area. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Chlorine sanitizer in dishwasher measured less than 25ppm-50 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Wiping cloth observed to be stored on food prep surfaces around cookline. [CA] Store wiping cloths in sanitizer bucket with sanitizer solution.