Hashtag India

03(2)(m); Inspector observed food employees not informed of their responsibility to report symptoms and exposure. COS - Inspector provided PIC with DPH Employee Health Reporting Agreement during inspection; PIC will have all food handlers sign and retain forms in the facility. Corrective action: Employees shall be informed of their responsibility to report symptoms and exposure; verifiable with form 1B or by similar document.

Inspector observed hand sink near back door blocked with cutting board, food processors, and condiment bottle. COS - PIC unblocked sink. Corrective action: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Inspector observed meat thawing in prep sink without running water; water measured 112 degrees F. COS - PIC stated the meat was just set out to thaw so they drained the sink and switched to cool, running water. Corrective action: Must thaw under refrigeration or running water (water temp not to exceed 70 degrees F).

Inspector observed light gaps at back door in main kitchen leading to exterior. Corrective action: Doors must be solid, self-closing, and tight-fitting with no visible daylight.

Inspector observed leak at 3-comp sink. PIC has maintenance scheduled to repair today. Corrective action: Plumbing shall be maintained in good repair.

Inspector observed bowls used as scoops in bulk foods throughout kitchen. COS - PIC removed bowls. Corrective action: Scoops must have a handle.

Observed incorrect storage order in a reach in cooler. COS PIC discarded products of a lower cook temperature that were improperly stored. Advised PIC to always use correct storage order in coolers and freezers.

Observed dirty utensils - to be washed - stored on top of uncovered food products. COS PIC discarded contaminated food products. Advised to not store dirty utensils on food product.

Observed soup reheating in a food warmer from a frozen state. This equipment is not intended for reheating food product (Equipment is intended to be a food warmer only). Advised to reheat food in equipment intended for cooking/reheating.

Observed food products cold held greater than 41 degrees F. COS PIC discarded products out of temperature. Advised to check temperatures often to ensure products are 41 degrees F and below.

Observed hot held food products less than 135 degrees F. COS PIC discarded food products out of temperature. Advised to hot hold food at 135 degrees F and greater.

Observed food not cooling at a proper time and temperature rate. Observed unapproved cooling methods. Facility cooling large amounts of food on countertop in large deep pans. Cooling not taking place fast enough. COS PIC discarded. Retrained PIC on proper cooling methods, times, and temperatures. Provided PIC with an educational document on cooling.

Observed numerous items on time as a control without proper documentation approved by the local health authority. Advised to submit a completed time as a public health control document for the local health authority to review prior to using time as a control in the facility.

PIC also CFSM not ensuring temperatures are taken or recorded, not properly training employees, not ensuring sanitizer levels are at proper concentration, CFSM/PIC did not know the proper temperature of fully cooked chicken from a raw state. PIC stated temperature should be 120-160 degrees F when fully cook - then stated I'm not the cook when informed what the proper temperature should be.

Observed cleaning solutions in working containers - stored in dining area - not labeled with a common name. COS PIC labeled chemical. Advised to always label chemicals in working containers.

Observed cleaning solutions in working containers - stored in dining area - not labeled with a common name. COS PIC labeled chemical. Advised to always label chemicals in working containers.

PIC stated dosas are made and fermented in the facility. COS PIC discarded. Advised PIC a HACCP Plan is required for this process. HACCP Plan will need to be submitted to EHS for prior approval.

Observed sanitizer in 3 compartment sink and sanitizer buckets not registering on test strip. COS PIC remade sanitizer. Advised to test sanitizer more often.

Did not observe a sanitization step after wash and rinse. COS PIC retrained employee to sanitize after wash and rinse. Advised to properly train employees.

Observed exterior door showing light around seams. Advised door to be tight fitting without light showing around seams.

Observed flies in kitchen. Advised to consult their pest control company about options for eliminating pests.

Observed handles of scoops in food, scoops in food without handles, utensils stored in "hot water" between use (Water not greater than 135 degrees F). Retrained PIC on proper methods for storing utensils between use.

Observed facility reusing single-use yogurt containers. Advised to obtain reusable food grade containers.

Observed products in orange 5 gallon "Home Depot" buckets. COS PIC discarded food in unapproved containers. Advised food needs to be in food grade approved materials.

Observed NFC surfaces lined with foil. Advised to use approved liner materials.

Did not have test strips for all sanitizers used in the facility including 3-compartment sink. Advised to have test strips.

Observed dumpster area with excess trash, broken equipment, chairs, sofa, pallets, and food debris. Advised to clean dumpster enclosure area and consult with Landlord regulate the shared dumpster.