Observed water temperature at the restroom area to be 58 degrees F. All hand wash sinks shall be maintained at 100 degrees F. Increase water temperature at the restroom hand wash sink

1) Observed individually packed dessert items at the restaurant area that were prepackaged at the facility. Food prepackaged in a food facility shall have a label that complies with the Sherman Food, Drug, and cosmetic Law.
Label shall include the following:
-The common name of the food
- list of ingredients in descending order of predominance by weight. Artificial color and flavor shall also be included.
- An accurate declaration of the quantity of contents.
- The name and place of business of the manufacturer, packet, or distributor

Provide compliant label for all prepackaged dessert items.

No Mop rack available for mop storage. Replace the mop rack to properly store mops that are not in use or drying.

Observed grime and debris build up on the following floor surfaces:
-Under the 3 compartment sink
-Near the grease interceptor
-Around the deep fryer
-Under all storage racks in the back area
Clean and sanitize all floor surfaces throughout the facility.

Observed open containers of bulk food items in the back area. ALl open foods shall have protection. Cover all containers of open food.

Observed grime and debris build up on the following non food contact surfaces:
-Front area ovens
-Bulk containers in the back area
-Large pressure cooker in the back area
-Surfaces and faucets of the food prep sink
-Surfaces and faucets of the 3 compartment sink
-Bulk Food containers
CLean and sanitize all non food contact surfaces throughout the kitchen and back prep areas.

Observed the following food items to be stored directly on the floor surface:
-Onions in the produce section of the grocery area
-Bucket of rice
-Containers of food inside the walk in unit. Items were stored under storage racks
-Food items inside the walk in freezer
ALl food items shall be stored on shelving at least 6 inches above the floor surfaces.
Correct by removing all food items from the floor surface and placing on storage racks.

Soap dispenser at the front hand wash sink was not stocked. ALl hand wash sinks shall be supplied with soap and paper towels. Restock soap dispenser.

Linen cloths were not stored inside sanitizer solution. ALl in use linen cloths shall be stored in 100ppm of chlorine sanitizer or in 200 ppm quaternary sanitizer. Store all in use linen cloths inside an approved sanitizer solution.

Observed chicken thawing in standing water at the food prep sink.
Use only one of four approved thawing methods:
1) Inside refrigeration
2) As part of the cooking process
3) Under cool running water (70° F) for no longer than two hours
4) In a microwave, provided food is immediately prepared after thawing
Corrected on site.

Observed flies in the back prep area. Eliminate all vermin from the facility.

Excessive grime observed on the table top can opener. CLean and sanitize the table top can opener.

Observed several open containers of food inside the prep units. All foods shall be protected from contamination. Provide coverage for all open containers of food.

Observed several packages of food items stored on the floor surfaces in the following areas:
-Back storage areas
-Walk in unit
ALl food items shall be stored at least 6 inches above the floor surfaces.

Observed grease build up on the filters for the hood system. Clean and sanitizer the filters for the hood.

Observed excessive grime and debris build up on the following floor surfaces:
-Around the cooking equipment in the front area
-Under the prep units in the front area
-Under storage racks in the back area
-Inside the walk in refrigerator
-Inside the walk in freezer
-Under shelving and prep units
-Under and around the 3 compartment sink and grease interceptor
Clean and sanitize all floor surfaces throughout the facility.

Repeat violation.
Observed excessive grime and debris build up in the following areas:
-3 compartment sink handles and faucet
-Grease interceptor
-Storage tables
-Roller racks
-Walk in refrigerator handle
-Shelving in grocery area
-Surfaces of prep units in the front area
-Gaskets inside of prep units
-Blender
-Shelving at the back prep area
-Shelving inside all refrigerator units
-All sinks
-Oven in the front area
-deep fryers and all other cooking
Clean and sanitize using the wash, rinse, sanitize method on all non food contact surfaces.

Soiled mop observed to be stored on the floor surfaces. Hang mops after use to allow for proper drying.

Vegetable puff stored inside the hot holding unit measured at 90 degrees F. Employee stated that puffs are heated every morning and stored inside the display unit. Vegetable puffs shall either be held at 135 degrees F or above at all times or be completely used/discarded within 4 hours.
Provide written documentation to indicate start and end time of the 4 hours.

Latex gloves were observed in the kitchen area. Latex gloves are not approved to use in a food facility. Remove latex gloves immediately.d

Approved gloves:
-Nitrile
-Polyethylene
-vinyl

Observed grime and food debris build up on the following non food contact surfaces:
-Faucet and handles at the kitchen hand wash sink
-Prep tables and surfaces
-Storage racks
-Roller racks
-Grease trap
-Onion storage table in the back area
-Blender and other food equipment
Clean and sanitize all non food contact surfaces.

Observed grime and food debris build up on the following floor surfaces:
-Under prep table and unit in kitchen area
-Under the cooking equipment
-Under cake display cases
-Under the hot holding units
-Floors under the swing door
-Around the bulk onions in the back
-Under the food prep sink
-Under the 3 compartment sink
-Near the water heater
Clean and sanitize all floor surfaces throughout the facility. For more thorough cleaning, relocate equipment to allow for access to hard to reach floor areas.

Observed linen cloths stored on the counter surfaces. In use linen cloths shall be stored in an approved sanitizer such as 100 ppm chlorine solution or 200 ppm quaternary ammonium solution.
Store in use cloths in one of the approved sanitizer solutions.

Observed Bhaja dish being stored on prep table that was cooling.
Cooling shall be done using one of the following methods:
1) Portion out into smaller, shallow containers prior to cooling.
2) Add ice as an ingredient
3) Use of ice paddles.
4) Use of an ice bath.

Cool foods using one of the above methods.

Observed large bags of bulk food that was uncovered.
Provide proper coverage for all open foods.

Observed soiled mops stored on the floor.
Soiled mops shall be hung properly to ensure proper drying.

Repeat violation.
Observed grime build up on the floor surfaces in following areas:
-Under the 3 compartment sink
-Floor corners in the back facility
-Under the storage racks in the back area

Did not observed food handlers cards.
Provide food handlers cards for all employees who handle food.
Correct within 30 days.

Observed grime build up on the floor surfaces in following areas:
-Under the 3 compartment sink
-Floor corners in the back facility
-Under the storage racks in the back area

1) Observed puddle of water under water heater waste water pipe.
Clean puddle of water. Repair or replace piping to ensure all leakage has
been eliminated.

1) Observed trash can stored next to bags of onions. Contact was observed between the trash can and bag onions.
All food items shall be kept separate from any source of contamination.
Move onions away from trash can.

2) Observed large bags of food that were left uncovered.
All open foods shall be covered and protected.

Observed large containers of bulk food without labels.
All containers of bulk food shall be labeled.

Produce unit is using plastic over foggers for quality issues. Plastic wrap was observed to be molding.
All equipment shall be a smooth, and easily cleanable surface.
Remove plastic from unit or replace plastic daily to avoid build up.