INDIAN HARVEST

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cutting cilantro with barehands Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); yogurt (56F - Cold Holding); cottage cheese (60F - Cold Holding); in second bane Marie on cook line. Not prepped or portioned today. In unit less than four hours. Placed back into cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) spray bottle at dish machine. Advised chef to add more water Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Rolling table blocking hand sink on cook line Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice machine hose in hand sink Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Chicken onions and lentils in walk in cooler made on Monday. Warning

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor in dry storage One live roach on floor on cook line in kitchen Roaches killed and removed Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cauliflower (48F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked vegtables (46F - Cold Holding); samosas (46F - Cold Holding); in walk in cooler on the right. Not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cauliflower (48F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked vegtables (46F - Cold Holding); samosas (46F - Cold Holding); in walk in cooler on the right. Not prepped or portioned today. In unit over four hours. Warning

Intermediate - Handwash sink not accessible for employee use at all times. On cook line blocked by cart Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitcen Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing frozen chicken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onion (54F - Cold Holding); chicken (50F - Cold Holding); lamb (50F - Cold Holding); chicken (50F - Cold Holding) in flip top reach in cooler at end of cook line. Operator states food not prepped or portioned. Removed from unit an hour prior. Chef states unit was unplugged to clean for approx 20 min. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart at cook line blocking hand sink Warning

Intermediate - Spray bottle containing toxic substance not labeled. Three spray bottles at dish machine Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over triple sink in kitchen Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken Shrimp Fish Lamb thawing room temperature Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1; chickpeas (47F - Cold Holding); shrimp (47F - Cold Holding); cooked cauliflower (47F - Cold Holding); lamb (47F - Cold Holding). Items in cooler less than 4 hours. Items moved to walk in cooler to chill and cold hold. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At cookline, blocked by spices. Spices cart moved Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink removed temporarily. New sink on order Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches on floor at hand sink across from cookline 4 of approximately 10 roaches exterminated, area cleaned and sanitized

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #2, butter (49-51°F - Cold Holding); onion sauce (49-51°F - Cold Holding); tomato sauce (49-51°F - Cold Holding); lentils (49-51°F - Cold Holding); potato sauce (49-51°F - Cold Holding). Item stored in unit overnight. Items discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #2, butter (49-51°F - Cold Holding); onion sauce (49-51°F - Cold Holding); tomato sauce (49-51°F - Cold Holding); lentils (49-51°F - Cold Holding); potato sauce (49-51°F - Cold Holding). Item stored in unit overnight. Items discarded. See Stop Sale

Intermediate - No paper towels or mechanical hand drying device and no soap provided at handwash sink. At bar hand sink. Items supplied Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Around kitchen ceiling vents.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under metal rack in back hallway next to employee restroom 2 live roaches on rolling bin filled with rice in back hallway dry storage section Approximately 5 live roaches on wall behind dry storage rack in back hallway dry storage area. 1 live roach on bag of unpeeled potatoes on dry storage rack in back hallway dry storage area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar

Basic - Bowl or other container with no handle used to dispense food. At dry storage bin for rice. Item removed Corrected On-Site

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink se up Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw chicken stored over cooked onion sauce. Chicken removed Corrected On-Site Priority: High Priority

High Priority - Observed: Roach activity present as evidenced by live roaches found. 1 live roach on floor at utility sink in kitchen next to walk in cooler 3 live roaches on floor in dry storage hallway next to kitchen 1 live roach on bus tub lid on storage rack in hallway next to kitchen 2 live roach on wall behind a case of coconut milk on a storage a storage rack in dry storage hallway next to kitchen Approximately 20 live roaches in a dry bin of bay leaves under storage rack in dry storage hallway next to kitchen Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Cockroaches found in bay leaves at storage area. Bay leaves discarded Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #1, yogurt sauce (47-50°F - Cold Holding); cream cheese (47-50°F - Cold Holding); raw chicken (47-50°F - Cold Holding); shredded cheese (47-50°F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #1, yogurt sauce (47-50°F - Cold Holding); cream cheese (47-50°F - Cold Holding); raw chicken (47-50°F - Cold Holding); shredded cheese (47-50°F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale. Priority: High Priority

High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cookline 200+ppm chlorine. Solution discarded Corrected On-Site Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice pudding stored on large bowl at 51-53°F at 1:40pm then temperature at 2:30 was 53-56°F. Item moved to shallow pan and placed in walk in cooler to quick chill Corrective Action Taken Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. At bin of flour in hallway Priority: Basic

Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dining room vent Priority: Basic

Basic - Observed: Dead roaches on premises. 2 dead roaches on floor under utility ink next to walk in cooler in kitchen 3 dead roaches on floor in dry storage hallway next to the kitchen next to rear door. 2 dead roaches on floor in dry storage hallway next to the kitchen by door leading into dining room Priority: Basic

Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. At three door refrigerator. Drinks removed Corrected On-Site Priority: Basic