NAANS & CURRIES

*REPEAT VIOLATION* Chicken Thai measured 45F in a metal container kept tightly covered with plastic wrap while maintained in the lower portion of the prep cooler across from the cook-line. Large amounts of condensation observed on the interior of the plastic wrap. Per the manager, the chicken thai had been cooked yesterday, then maintained in the unit to cool overnight. [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. *Note: Recommend not covering with plastic wrap during the cooling process [COS] Chicken Thai was voluntarily discarded.

Handwash sink at the front service counter partially obstructed with a box of plastic bags placed directly in front of the wash basin. Pitchers full of water observed to be stored directly underneath the wall-mounted paper towel dispenser at the handwash sink at the front service counter. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure that pitchers of water are stored away from the handwash sink to prevent potential splash contamination, and that they are not obstructing access to paper towels.

Ambient of the upright two-door cooler facing the entrance of the kitchen measured 47F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.

Dead German cockroach observed in a sticky trap in the restroom. *No other evidence of cockroaches observed* Per staff, the facility receives a regular pest control service. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Employees observed eating in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws (or small openings) to prevent contamination.

Frozen samosas observed thawing on the counter across from the cook-line. [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.

Per the last routine inspection conducted on 07/11/2025, operator had discussed with the previous inspector that they were thinking of possibly adding an under-counter dishwasher. Operator was informed during that last inspection to submit plans to this Department prior to installing the mechanical dishwasher. Facility has added the under-counter dishwasher without obtaining approval from this Department. [CA] Facility shall submit plans for the under-counter dishwasher to ensure that it complies with applicable plumbing and sanitation requirements. Email specs and photos to dehplancheck@deh.sccgov.org. Failure to comply may result in the mechanical dishwasher being impounded.

*REPEAT VIOLATION* High temperature sanitizing rinse measured 141F (and 0 ppm chlorine) in the mechanical dishwasher while in active use to wash various utensils. After being re-ran several times, rinse measured 151F, 158F, 158F, and 158F. *Note: Ensure that high temperature mechanical dishwasher is ran several times prior to use, as the machine may require multiple cycles to heat up to the required utensil surface contact temperature. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Utensils were manually washed, rinse and sanitized in the three compartment sink (100 ppm chlorine). ____________ Minor violations: 1. Heavy accumulation of debris, grime, and old sauces on the blade of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean. 2. Cleaned, wet containers stacked up on various shelving units. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Facility could not provide a method for testing the high temperature sanitizing rinse in the under-counter mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

All employees lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATION* Numerous potentially hazardous foods, including rice, goat curry, manchurian sauce, chicken curry, yogurt, milk, and pakora measured between 44F and 49F while maintained in the upright two-door reach in directly in front of the entrance to the kitchen. Ambient of the unit measured 47F. Per staff, much of the food had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Pasteurized milk and pasteurized milk products may be stored at 45F or below in original, sealed containers. [COS] Employees voluntarily discarded all potentially hazardous foods that had been maintained in the unit overnight. Several containers of pasteurized yogurt and milk measured 45F in sealed, original containers; Yogurt and milk were relocated to the other, working two-door upright cooler to the right of the entrance of the kitchen.

Employee observed using personal phone, then proceeded to continue food preparation without washing their hands. Employee observed loading soiled utensils into the mechanical dishwasher, then proceeded to handle clean utensils that had been ran through the mechanical dishwasher. *Note: Under-counter dishwasher has been installed without approval from this Department. See K48m. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands. Contaminated dishes properly washed, rinsed, and sanitized in the three compartment sink.

Ambient temperature of upright reach-in cooler was measured at 55F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.

Potentially hazardous foods inside the upright reach-in cooler was measured at improper cold holding temperatures. Cooked chicken, mango lassi, yogurt, raw chicken, goat curry, tomato based gravy, onion tomato based gravy, and heavy cream were measured at 51F - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food items.

Potatoes cooked the previous night and placed into the reach-in cooler to cool was measured at 48F. [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] Employee discarded the food.

1) Soap dispenser for handwashing located by the three compartment sink was not operable. 2) Hand wash sink located at the front counter was partially obstructed by equipment. [CA] All handwash sinks shall be easily accessible, unobstructed, and able to provide warm water, soap, and single-use paper towels for employees to wash their hands when required. [COS] Multiple handwash sinks was available in the kitchen. The soap dispenser was fixed and obstruction at the front sink was relocated.

Employees was observed manual warewashing utensils and equipment without the sanitizing step. [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] Worked with and showed employees how to prepare sanitizing solution at the three compartment sink with the use of bleach. Chlorine sanitizer measured at 100 ppm.