HIMALAYAS INDIAN RESTAURANT

Observed TCS food items stored in reach in-cooler cold-holding above 41F. Those TCS food items were taziki sauce, yogurt sauce, half-half, pepper and onion sauce. All TCS food items were stored in the cooler for over 24 hours.

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: PIC voluntarily discarded the TCS food items measuring over 41F.

Observed a reach in cooler not able to hold temperatures 41F and below. Ambient temperature measured at 43F.

CA: Equipment for holding cold shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

Discussed with PIC to not use the cooler. PIC assured a new cooler is coming in next week.

Observed raw salmon stored on top of yogurt containers in walk in cooler; raw shrimp stored in base of prep-top cooler next to cooked meats; raw eggs and milk stored with raw chicken in reach in cooler by vegetable sink. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; and separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display.

COS: PIC re-organized and sorted foods in coolers to prevent contamination

Observed cooked meats (beef and chicken) and dairy (mango lassi) stored in reach-in cooler above 41F (see asterisks in temperature log). PIC informed inspectors that containers were last removed from cooler last night, meat was date marked as prepared on Saturday 10/25.

CA: Time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

COS: PIC discarded foods

Observed papadams stored uncovered. Observed mango juice can, various other sauces and food containers including garlic in oil uncovered in reach-in coolers and walk-in cooler.

CA: Except for active cooling, food shall be stored in packages, covered containers, or wrappings.

COS: PIC and staff covered with foil and plastic wrap or moved food into containers with lids.

Observed frozen raw meats in plastic packaging stored on floor of walk-in freezer. Observed re-frigerated sauces in containers placed on ground in walk-in cooler. CA: Food shall be protected from contamination by storing the food...at least 6 inches (15 cm) above the floor.

COS: PIC moved food items off floor onto shelves

Observed large gapping opening around at the back entry door into the dry storage area when tightly closed and also near the walk in cooler at the bottom of the exterior wall with visible daylight. Discussed with person in charge, outer openings of a food service establishment shall be protected against the entry of insects and rodents.

Observed live flies in kitchen. Discussed with person in charge, The presence of insects, shall be controlled to minimize their presence on the premises

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed facility lining dry storage shelving with non absorbent material (cardboard, aluminum foil, and wood). Discussed with PIC ntact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed employee's cell phone stored on shelving unit with clean equipment/utensils (dishes) located across from 3 compartment sink. Advised PIC to store all personal items in a designated area, away from prep areas, customer foods and customer items. Person in charge placed the employee cell phone into a designated area.

Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed inadequate lighting in the warewashing and dry storage area. Discussed with person in charge, At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage.