KAILASH PARBAT

Observed multiple improper handwashing practices by employees, including washing hands while wearing gloves, and using the same pair of gloves to handle soiled dishes and clean dishes without washing hands. No active contamination observed during inspection. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist instructed employees to properly wash hands prior to putting on new gloves.

Observed multiple items cooling in the refrigeration units and walk-in cooler in large, metal trays while fully covered with lid. Observed the top of the lids have built-up condensation. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

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

Observed multiple soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Some actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler.

Observed multiple open bulk ingredient bags such as flour and spices are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.

On the preparation counter, measured fried cauliflour and cottage cheese from 53-63F. Per PIC, foods were previously fried and cooled down, then removed from refrigeration about 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the under counter cooler for rapid cooling. Recommend to only remove foods from refrigeration during active use or diligent prep.

Observed the back door is kept propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed the reuse of single-use yogurt containers to store other working foods. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. All utensils and 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).

Measured the quaternary ammonia sanitizer concentration in the 3-compartment sink at 0 ppm. The dispenser appears to be connected to the detergent rather than the sanitizer bottle. No active warewashing using the 3-compartment sink at the time of inspection--facility utilizes the mechanical dishwasher for sanitization of all equipment and utensils. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.