HAMDI RESTAURANT

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. At time of inspection, observed TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F for over 24 hours in reach in 2-door reach in cooler and 3-door reach in cooler.See asterisks *** in temp log and ambient temperature of 3-door reach in cooler 53F. Corrected-on- site: Person in Charge voluntarily discarded said food items and refrigeration technician was called to service unit. Technician arrived during the inspection and serviced unit. Ambient temperature was corrected to 38F.

Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and Before donning gloves to initiate a task that involves working with food. Observed food worker donning new gloves to prepare food for customer order and did not wash hands before donning gloves. Corrected-on-site: Food worker washed hands and donned new gloves.

Equipment such as ice bins and enclosed components of equipment such as ice makers should be cleaned(I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.Observed upper-inside of ice machine was observed with an accumulation of black mold like substance. Advised PIC to first melt the ice, then to clean and sanitize the inside of the ice machine using a food-contact surfaces sanitizer (i.e. bleach at 50ppm), then to let air dry before filling with ice by 4/1/26 and send pictures to inspector via email.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.At the time of inspection, observed food worker preparing curry chicken with vegetables for customer's order in main Kitchen. Corrected-on-site: Food worker obtained a hair restraint, washed hands and donned new gloves.

Controlling Pests. 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 4. Eliminating harborage conditions. At the time of inspection, Observed live roaches crawling on top of food prep tables and floor and underside of said tables were observed with roach droppings in the kitchen area. Additionally,mice droppings observed on floor in hot water heater room. Person in Charge was advised to have areas treated by a licensed exterminator and wash, rinse and sanitize areas by 4/6/26. Establishment observed not in compliance and will be revisited on 4/6/26.

Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Female restroom has no covered receptacle for sanitary napkin. Advised person in charge to place covered receptacle in bathroom by 4/6/26.

Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.Observed both male and female Bathroom open and not enclosed with tight-fitting, self-closing doors. Person in Charge was advised to provide a self closing door by 4/6/26.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. At time of inspection, observed TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F for over 24 hours in reach in 2-door reach in cooler and 3-door reach in cooler.See asterisks *** in temp log and ambient temperature of 3-door reach in cooler 57F. Corrected-on- site: Person in Charge voluntarily discarded said food items and TCS foods observed at the beginning of cooling were relocated to another unit.

Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.Observed food worker washing hands at compartment of 4 - compartment sink and donned new gloves. Hand wash sink was not functioning at the time of inspection. Corrected on site: Person in Charge was advised to set up a temporary hand washing facility and food worker re washed hands and donned new gloves.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. At the time of inspection, hand wash sink in kitchen was observed not working, food workers were observed using one compartment at 4 compartment sink as the hand wash sink. Person in Charge was allowed to set up a temporary hand wash facility with sink to be repaired by a licensed plumber by 3/30/2026. Inspector will follow up on corrective action on 3/30/26.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.At the time of inspection, Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.Additionally, disinfectant provided was is not effective against Norovirus. Person in charge was provided with Documentation for written procedures for vomit/ fecal matter events and was advised to obtain a disinfectant effective against Norovirus by 4/3/26 and send picture to inspector via email.

Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;In components of equipment such as ice makers, at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. At the time of inspection food contact storage shelves and walls of 3-door reach in refrigerator was observed with an accumulation of black mold like substance and rust and inner walls and upper-inside of ice machine was observed with an accumulation of black mold like substance. Advised PIC to first melt the ice, then to clean and sanitize the inside of the ice machine using a food-contact surfaces sanitizer (i.e. bleach at 50ppm), then to let air dry before filling with ice by 3/30/26.

Controlling Pests. 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 4. Eliminating harborage conditions. At the time of inspection, Observed multiple live roaches crawling on underside of food prep tables and underside of said tables were observed with roach droppings in the kitchen area and on wall of hot water heater room. Additionally, one dead mice and mice droppings observed on floor in hot water heater room. Person in Charge was advised to have areas treated by a licensed exterminator and wash, rinse and sanitize areas by 3/30/26. Inspector will visit establishment for compliance.

Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing at least 6 inches (15 cm) above the floor.Observed multiple bags of rice stored directly on floor in dry food and non food storage area. Person in charge was advised to store said food items at least 6 inches above the floor to prevent possible cross contamination and allow for cleaning.

Food Storage, Prohibited Areas. Food may not be stored in the following area. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Observed multiple food items stored directly under leaking condensation line (Liquid observed being collected in a pan and not carried to sewer line) in 3-Door reach in cooler. Person in Charge was advised to relocate food items to another shelf of unit to prevent and possible cross contamination.

Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Female restroom has no covered receptacle for sanitary napkin. Advised person in charge to place covered receptacle in bathroom.

Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.Observed both male and female Bathroom open and not enclosed with tight-fitting, self-closing doors. Person in Charge was advised to provide a self closing door.

Maintenance and Operation.(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.2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of grease along floor/wall juncture and walls behind cooking equipment.Ventilation filters on ceiling observed with and accumulation of grease build up and multiple holes observed at floor/wall juncture throughout the establishment. Person in Charge was advised to clean walls,floors and ceiling tiles and to repair holes by 3/30/26.

In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed bowl being used as dispensing utensil in sugar and corm meal food storage bins. Person in charge was advised to provide scoops with handles and store said utensil with handles above the food to prevent possible cross contamination by 3/30/26.

Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.Observed Single use articles and/or single service articles are not being handled, displayed, and/or dispenses so that contamination of food and lip contact surfaces is prevented in customer self service buffet area. Person in Charge had food worker wash hands and donn new gloves to display single use articles to be dispensed without possible contamination of food and lip contact.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue.Observed build-up of grease on ventilation hood filters above cooking equipment in kitchen. Person in Charge was advised to create a frequent cleaning schedule to avoid accumulation.

Observed no certified food safety manager for establishment. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. PIC has been given 30 days to sign up and complete CFSM course.

Observed an employee's single use cup without a straw stored on prep table next to food used to serve o customers. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cup relocated to designated area.

Observed food employee eat a lime in an unapproved area of main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee removed himself from the kitchen.

Observed unidentifiable dry ingredients stored in bulk containers without a label with its common name. CA: All unidentifiable ingredients shall bear a label with its common name.

Observed multiple live roaches in the kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other means of pest control and eliminating harborage conditions.

Observed missing weather strip at the rear back door. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents.

Bowl seen in dry ingredient that was being used as scoop. CA: Utensils shall be stored in dry and clean area or with handle above the top of the food/container. COS: Bowl removed.

Observed handle stored directly inside dry ingredients(flour and chicken bouillon). CA: Bowl seen in dry ingredients that was being used as scoop. Utensils shall be stored in dry and clean area or with handle above the top of the food/container. COS: Handles removed.

Observed chicken bouillon 25lb container reused to store dry ingredients and spaghetti sauce inside them. CA: Single-service and single-use articles may not be reused.

Observed ceiling tiles located in smoothie area that do not meet the indoor materials requirements. CA: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: smooth, durable, and easily cleanable for areas where food service establishment operations are conducted.

Observed cooked chicken and cooked beef in RIC of dry storage area stored on top of raw chicken and raw fish. Observed raw chicken breast and marinated chicken breast stored next ready to eat noodles. CA: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: 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, P and Cooked ready-to-eat food; and P

COS: PIC relocated cooked chicken and cooked beef to another RIC with similar TCS items. Food handler rearranged RIC to sperate TCS items according to internal cook temperature.

Observed no certified food safety manager for establishment. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. PIC has been given 30 days to sign up and complete CFSM course.

PIC failed to provided signed employee health agreement policy. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Employee health decision tree and policy forms were provided and signed onsite.

Observed no hand soap at the café handsink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS:PIC provided liquid soap for handwashing.

Observed food handler wash hands in 3-compartment sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

PIC failed to provide vomit and fecal clean up procedures. CA: food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC has been provided vomit/fecal clean up procedures.

Observed raid being stored next to a container of whole onions. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC relocated container of onions away from raid.

Observed raid being stored on premises inside kitchen. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment.

Observed Chlorine sanitizer solution in bucket at above 200 PPM. CA: Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment. COS: food handler remade sanitizing solution to have a concentration of 100PPM.

Observed multiple live roaches in the kitchen area. Archer pest control dated October 9, 2024. Advised to email bi-weekly invoices of pest control services. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other means of pest control and eliminating harborage conditions.

PIC failed to display food service permit. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC was provided a copy of permit.

Food handler was unable to provide test-strips at 3-compartment sink. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC has been advised to order test-strips.

Observed dried blood at the bottom of the RIC in dry storage area. Observed build up of debris on top of storage shelves in kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC has been advised to deep clean RIC and dry storage areas.

Observed most recent inspection report not displayed. CA: 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.

Observed TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F. Observed cut lettuce at 69F, located in the prep top cooler. Observed the ambient temperature of the cooler at 50F. COS: PIC moved all the TCS foods that had been held in the cooler less than 4 hours into a working cooler. Advised PIC not to use the cooler to hold TCS foods until it has an ambient temperature of 41F or lower.

Observed no hand drying provision available at the kitchen or restroom handwashing sinks (3 sinks total). Advised to keep a hand drying provision (i.e. paper towels) available at each handwashing sink. COS: PIC provided napkins at each handwashing sink.

Observed multiple live roaches in the kitchen area. During last routine inspection, PIC advised that they were about to enter a contract with a licensed pest control company. Advised to email a pest control service report by 05/22/23.