HOUSE OF TIFFINS

1. Staff were observed using their cellular device and proceed to prepare and handle foods without first changing gloves and washing hands. 2. Repeat Violation: Both staff were observed to turn off water with clean hands prior to drying with paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands. Inspector educated on proper handwashing technique.

The wall near the three compartment sink is in disrepair and showing the drywall underneath. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Facility has a non ANSI freezer in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility lacks testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

An old plastic water bottle was found filled with quaternary ammonia based sanitizer without a label. [CA] Chemicals once removed from original container shall be labeled with common name.

Sides of cooking equipment have an accumulation of food debris and grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Repeat Violation: Facility is storing open bulk foods in their original opened containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. Repeat Violation: Facility is storing open foods in the basement and has a two door undercounter freezer holding PHFs. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove the freezer and store all opened foods in the permitted food facility area.

Facility lacks thermometers in the cold holding and hot holding units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

The Environmental Health Permit is not displayed in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

The Food Safety Certificate Presented is for completion of a Food Manager Safety Training Course. Not completion of the Food Safety Manager Exam. [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.

Mango lassi puree was found cooling in the walk in cooler with a tight fitting lid. Per staff it had been cooling for about 4 hours. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Inspector educated staff on having cooling foods uncovered to promote rapid cool down from active refrigeration.

Staff were observed skipping the sanitizing step of warewashing. [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] Inspector instructed staff to sanitize dishes. Sanitizer solution was adjusted to the required concentration per manufacturer. Per manufacturer ware are to be submerged for 2 minutes.

1. Facility has a non ANSI microwave. 2. Facility has a non ANSI wet stone grinder stored in the basement. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. Facility is storing scoops to PHFs in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Facility is using deli containers to scoop salt/suger. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Facility lacks drain plugs/stoppers to properly wash, rinse, and sanitize dishes. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Facility is storing an undercounter cooler, a wet stone grinder, and a rice cooker in the basement area. Per PIC, they no longer need these items. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

1. A container holding a white powder was unlabeled in the kitchen area. [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. 2. Open bulk foods were observed to not be in containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Facility is storing open foods in the basement area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Both staff were observed to turn off water with clean hands prior to drying with paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. Inspector educated on proper procedure.

1. Chlorine sprayer was found stored amongst foods. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. 2. Quaternary ammonia in the sanitizer bucket was measured above 200 PPM. [CA] Per manufacturer instructions concentration should be at 200 PPM for "eating establishments".