KUMARI KITCHEN

Observed around 15 cartons of milk cold-holding above 41F in Coca-Cola reach in cooler. Observed multiple TCS foods in walk in cooler cold-holding above 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: All foods above 41F were discarded.

Observed multiple TCS foods stored in walk in cooler cooked 2 days prior to inspection without date labels. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety COS: Foods in walk in cooler discarded due to violation 6-1A.

Observed Coca-Cola reach in cooler and walk in cooler unable to maintain temperatures 41F or below. CA: Equipment shall be maintained in a state of repair. PIC stated they are getting a brand new reach in cooler and will call a repair person to repair walk in cooler. Neither cooler may be used to store TCS foods until repair and maintaining 41F or below. Pictures of thermometers inside each cooler shall be send to inspector once repaired.

Observed yogurt prepared and cooked at 7:30am day of inspection. Around 11:40am inspector took temps of yogurt that read 82F. Informed PIC that the yogurt did not cool to 70F or below within a 2 hour time frame. CA: . Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: yogurt discarded

Upon arrival, observed food debris in bottom of hand sink located next to 3-compartment sink. Observed employee rinse items not used for the food service business at hand sink located next to 3-compartment sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: employee ceased using hand sink for other purposes

Observed employee wash hands with gloves on. Reminded PIC that gloves cannot be reused and may not be washed to continue using. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: employee removed gloves and washed hands

Observed fried onions, cut tomato, and cut cabbage cooling a room temperature. Reminded PIC of cooling times and temperatures and demonstrated methods using the Just Cool It poster. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: tomato discarded, fried onions and cabbage placed in walk in cooler.

Observed hot water line turned off at men's restroom hand sink faucet. COS: hot water line turned back on. Discussed that hot water under pressure must be available at all times. If a leak is present, repair leak. CA: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Observed no chlorine test strips for chlorine based sanitizer used in facility. Reminded PIC to purchase chlorine test strips to measure chlorine concentration of Clorox bleach used for sanitizing food and non-food contact surfaces. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed several TCS foods in walk in cooler cold-holding above 41F. Foods not have not been cooked, cooled or in-use day of inspection. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: TCS foods discard and technician called for repairs. Suggested to not store TCS foods inside walk in cooler until it can maintain 41F or below. Suggested to adjust ambient temperature to 35F-38F.

Observed chemical bottles removed from original container without any labels indicating what chemical it is. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: chemical bottles labeled as bathroom cleaner.

Observed in-use sanitizer water at the 3-compartment sink reading above 200ppm chlorine (cl) which is above the manufacturer's levels of recommendation. COS: employee remade sanitizing solution to 50ppm cl.

Overserved flying insects in kitchen area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and
4. Eliminating harborage conditions. Suggested to keep all doors and windows closed at much as possible to eliminate flying insects and to clean facilities as frequently as need to prevent attracting pests.

Observed several dead roaches in kitchen. CA: Insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.Suggested to keep all doors and windows closed at much as possible to eliminate flying insects and to clean facilities as frequently as need to prevent attracting pests.

Observed 2 cartons of half and half expired 9/9/24 and 9/11/24. COS: cartons half and half discarded CA: Time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date

Observed raw shrimp thawing in a bowl of stagnant water on the drain board of the meat sink. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Suggested to thaw under running water cool water. COS: raw shrimp now thawing under running cool water.

Observed hot water line turned off at men's restroom hand sink. COS: hot water line turned back on. Discussed that hot water under pressure must be available at all times. CA: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

Observed walk in cooler unable to maintain ambient and TCS foods 41F and below. Technician called for repairs. Suggested to not store TCS foods inside walk in cooler until it can maintain 41F or below. Suggested to adjust ambient temperature to 35F-38F. CA: Equipment shall be maintained in a state of repair and condition.

Observed employee use Ph test strips to test concentration of sanitizer. After informing employee that the chlorine levels are what need to be tested they were unable to supply chlorine test strips. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Suggested to purchase chlorine test strips. Discussed when testing chemical concentration levels, for bleach, chlorine levels need to be tested.

Observed floor and wall junctures unclean to sight. Observed several walls unclean with food debris and grease build-up. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Suggested to clean floors and walls.

Observed several personal foods stored in 2-door reach in cooler with customer foods. Suggested to relocate foods to 3-door reach in cooler already designated for use of personal foods only. COS: personal foods relocated to reach in cooler designated for personal use only.

Observed butter on counter holding above 41F. Corrective action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: butter placed in walk in cooler

Observed several unidentifiable spices removed from original container unlabeled. Corrective action: Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed uncooked eggplant soaking in water in plastic container directly on floor. All food shall be protected from contamination by storing the food least 6 inches (15 cm) above the floor. COS: Eggplant placed on shelf.

Observed raw shelled eggs stored above ready to eat tomato chutney in prep cooler. COS: tomato chutney relocated away from raw animal products.

Observed several unidentifiable spices removed from original container unlabeled. Discussed labeling all foods with common name in English.

Observed 7 containers of half and half expired with dates of 11/26/23 (3) and 12/4/23 (4). COS: half and half discarded

Observed no splash guard between the meat and produce sinks. Discussed adding a splash guard to prevent contamination with raw and ready to eat foods.

Observed expired permit posted in public view. Fees have not been paid. Call 404-508-7900 for more information.

Observed single use items being reused to store various foods. Discussed that single use items may not be reused in any way.

Observed purse stored on top of dry storage container of dal. COS: purse relocated to designated area for personal items.

Observed employee attempt to wash hand at 3-compartment sink with gloves on. Advised that gloves cannot be washed and must be changed in between hand washing and hand washing may only occur at hand sink. COS: PIC removed gloves and washed hands at hand sink.

Observed slicer and can opener stored clean but had excess food debris. COS: PIC cleaned slicer and can opener at 3-compartment sink. Advised to clean and sanitize all food contact surfaces before storing clean.

Observed many rodent droppings in dry storage area (dining area). Advised to clean shelves, discard food boxes that have droppings and clean any equipment that has been contaminated. Observed Archer Pest Control 6/21/23

Observed mold-like growth on fried onions. COS: PIC discarded fried onions See comment section for more information regarding fried onions.

Observed 2 boxes of raw chicken stored above ready to eat yogurt and other dessert product in walk in cooler. COS: foods rearranged so raw chicken is on bottom shelf.

Observed TCS foods in walk in cooler holding above 41F. See temperature log. Advised to discard all TCS foods in walk in cooler. Observed PIC discarding foods towards end of inspection.

Observed sponge stored inside hand sink and evidence of foods being dumped in hand sink (tomatoes and cilantro inside sink). Advised that hand sink is for hand washing only. No foods or other liquids shall be dumped in hand sink and no items shall be stored in hand sink. COS: sponge and foods removed.

Observed employee wash dishes without using any sanitizer. COS: dishes stopped being washed during inspection. Observed approved sanitizer (clorox bleach) for food contact surfaces and chlorine test strips.

Observed no date labels on mango lassi, chicken chutney, tomato chutney when made/cooked 2 or more days prior to day of inspection. Advised when to date label. COS: foods date labeled.

Observed bowl of cut cabbage and bag of carrots stored directly on floor in main kitchen. Observed several foods in walk in cooler stored directly on floor. COS: foods placed off floor

Observed many rodent droppings in several shelves in main kitchen (spice shelf) and dry storage area (dining area). Advised to clean shelves and any equipment that has been contaminated.

Upon arrival back main door was open. Screen door in place, however, screen door is in disrepair with holes. Screen shall be replaced so it can prevent pests. Otherwise, back doors must be closed at all times. COS: main door closed.

Observed some flies throughout kitchen. Observed many fruit flies near box of onions. Advised to discard onions and clean kitchen to prevent pests. Advised to close all doors and windows as much as possible to prevent pests.