Little India

EHS observed paper towel dispenser nonfunctional a Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperaturesen handwash station not supplied with paper towels.

PIC removed towels, made accessible to handwash. PIC to maintain.

t kitchen handwash station.

EHS observed:

• interior bucket of dried chilis with buildup of black substance
• cutting tooth of mounted can opener with buildup of black substance

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC removed can opener, discarded chilis + bucket.

EHS observed several single-use items (chili storage bucket, bucket for tea/powders atop dry storage rack above prep top) re-used as storage.

Single-service and single-use articles may not be reused. PIC will replace containers with cleanable, smooth, washable equipment.

EHS observed:

-white cutting board on drying rack with melted surface -cutting board by naan oven with black staining, scoring

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC to repair or replace.

EHS observed lack of testing strips for quaternary sanitizer used for 3C.

Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

EHS provided small sample of strips for facility to hold over until PIC able to obtain more.

EHS observed:

• stained, encrusted dry food storage buckets/bins above prep top cooler.
• stained dry food stoarage containers on central make table

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas, maintain.

EHS observed:

-ceiling tiles, light fixtures in main kitchen greasy/dusty -wall/floor at 3C with stains/buildup -vent surfaces of HVAC system in main kitchen dusty/dirty

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency.

EHS osberved:

-light bar by to-go prep table with missing cover; exposed wires; bare bulb.

All physical facilities shall be maintained in good repair.

PIC to repair or replace.

EHS observed:

• employee medication bottles stored with cutlery
• opened bottle of sports drink on make table
• bag of loose pills in cutlery/drink cup storage
• water bottle on to-go maketable

EHS observed multiple food bins within main RIC without covers (Eggplant, peas/potatoes, chicken).

Food is to be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

PIC covered named items in RIC.

EHS observed:

-ladle with encrusted food debris stored as clean in dry storage rack across from 3C -spoon with encrusted food debris stored as clean in dry storage rack across from 3C

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC removed items to warewash area for cleaning.

EHS observed canisters of toxic chafing dish heaters stored on same rack as utensils for guests.

Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning.

PIC moved canisters.

EHS observed in-use cloth used for wiping to-go table, prep table in rear utilized, then discarded, dry, onto another make table.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

PIC to utilize sanitizer bucket or other appropriate container to store between-use wiping cloths.

EHS observed facility missing most recent inspection report posted.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

PIC to post most recent report.

EHS observed several single-service items (sauce bins, clabber girl bin, etc.) being reused for storage and stored as dry above 3C sink, prep top cooler dry storage, utensil dry storage.

Single-service and single-use articles may not be reused. PIC will replace containers with commercial grade equipment.

EHS observed: -white cutting board mounted to prep top area

With significant scoring, staining.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC to repair or replace.

EHS observed:

-staining, yellowing in interior bottom of prep top cooler -staining, dirty racks of dry storage area -stained, greasy interior bottom of main RIC

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas, maintain.

EHS observed:

-ceiling tiles, light fixtures in main kitchen greasy/dusty -wall/floor at 3C with stains/buildup -vent surfaces of HVAC system in main kitchen dusty/dirty

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency.

EHS observed:

-employee phone stored at FOH beverage service area -Opened Dr. Pepper bottle stored with clean glass rack cart -Opened Diet Coke bottle stored with utensils on drying rack across from 3c -Opened powerade bottle stored inside prep top cooler bottom

Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC to designate employee-only area for items in appropriate space, maintain. PIC removed named items to appropriate area.

EHS observed main kitchen handwash station missing paper towels at beginning of inspection.

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperaturesen handwash station not supplied with paper towels.

PIC supplied towels to handwash station during inspection. PIC to maintain readiness.

EHS observed facility missing most recent inspection report posted.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

PIC to have report posted.

EHS observed several single-service items being reused for storage and stored as dry above RIC.

Single-service and single-use articles may not be reused. PIC will replace containers with commercial grade equipment.

EHS observed: -white cutting board at maketable -prep top cooler cutting board -white cutting board by oven area -red cutting board in dry storage rack

All with significant scoring/staining.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC to resurface/replace boards.

EHS observed:

-knife handles in storage rack with nicks in blades, damaged handles -damaged bulb cover above knife storage rack, bare bulbs dangling -bulk storage containers under make table with damaged lid

Equipment shall be maintained in a state of repair.

PIC to replace or repair items.

EHS observed: -staining/debris atop warewash machine cabinet -staining/grease exterior of storage racks, fry station -staining/grease on vent slats of grill hood area

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC states vent hood cleaning service will arrive that week. PIC to increase cleaning frequency of all named areas.

EHS observed: -ceiling tiles, light fixtures in main kitchen stained/dusty -wall next to bread oven behind maketable with stains/grease buildup -wall/floor at 3C with stains/buildup

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency.

EHS observed employee phones stored at FOH beverage service area.

Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC to select employee-only area for items in appropriate space, maintain.

EHS observed facility lacking CFSM certification. PIC states certification is en route to facility as of inspection.

CF11-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.SM certificate.

PIC to display CFSM certification as soon as it arrives.

EHS observed facility lacking CFSM certification. PIC states certification is en route to facility as of inspection.

CF11-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.SM certificate.

PIC to display CFSM certification as soon as it arrives.

EHS observed: -lucite cutting board in main kitchen prep top with sufficient scoring to present pathogen risk -cutting surfaces of knives stored in ready-rack with debris/staining -food surfaces of stored-as-clean -griddle plates with debris/staining -utensils on ready rack with staining/debris

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC to clean affected items/areas.

EHS observed: -debris/staining atop mechanical warewash cabinet -staining/debris on exterior of grill, fry station, storage racks. -debris/staning on shelving above prep top cooler

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean affected areas.

EHS observed: -ceiling tiles in main kitchen with grease/yellow staining -hood vents above grill area with significant charcoal buildup -wall above final prep area with hole in plaster -tiles behind bread oven in main kitchen with severe staining

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to clean and replace as needed.

EHS observed the facility lacking updated CFSM certificate. Current holder expired on 4/5. EHS advised PIC to update . 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

EHS observed equipment in kitchen area stained with grease from daily use. EHS advised PIC to increase frequency of cleaning . 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

EHS observed dish washer missing hood panel exposing mechanical components . EHS advised PIC that all equipment must be constructed properly .

EHS observed wall areas behind grill and other cooking equipment stained dark from heavy use. EHS advised PIC to increase frequency of cleaning .

511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.