CHACKOS UDIPI INDIAN CUISINE

3-1C: .04(1)Observed a vegetable food in the reach-in cooler that has mold along the surface. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food was discarded.

6-2: .04(6)(g)Observed several time/temperature control for safety foods in the cooler that were prepared the previous day but marked with today's date as the prep date. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food labels were replaced with labeled that indicated the correct prep date.

10D: .04(7)(d)The person-in-charge could not demonstrate a posted notification declaring which major food allergens are contained within the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

12B: .03(5)(j)Observed a employee preparing food without a hair restraint. 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 (1/2"). (C) Corrective Actions: Employee donned a hat.

17D: .07(4)(b)Observed multiple personal employee items on a prep table in the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were relocated to a designated area.

17D: .07(2)(i)Observed light bulbs in the kitchen over prep tables and cooking areas that did not have protective coverings. Correct by 5/19/2026. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

4-2A: .04(4)(c)1(iv)Observed multiple pans of food and spices being stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in charge added covers to all open pans and spices.

10D: .04(4)(d)Observed multiple food containers of spices and sauces with no name label to identify them. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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. (C) Corrective Actions: Person in charge labeled items.

17C: .07(1)(a)Observed a seat within the restaurant that that was ripped and had a hole. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(2)(h)Observed the tile from the ceiling in the kitchen to be missing due to electricity problems per person in charge. Studs, joists, and rafters may not be exposed in areas subject to moisture. (C)

17D: .05(3)(d)Observed missing vent filters from the hood system in the kitchen. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. (C)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in Charge (PIC) discarded the drinks.

2-2D: .06(2)(o)Observed fryer basket in the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC moved the fryer basket to the warewashing sink.

3-1C: .04(1)Observed containers of cooked goat, cut tomatoes, and Time and temperature controlled for safety sauces on prep line with mold-like buildup. // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person- in-charge (PIC) discarded items. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed bags of raw tilapia and raw beef stored directly on top of vegetables in one chest freezer and raw fish stored directly on top of vegetables in the second chest freezer. // *** THIRD REPEAT VIOLATION*** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC relocated all items to the walk-in freezer on the appropriate shelving for safe storage. //

6-2: .04(6)(g)Observed several containers of TCS sauces, goat, pork, and cooked vegetables stored in the walk-in cooler and prep coolers without proper date marking. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked containers. //

8-2B: .07(6)(c)Observed a bottle of krazy glue and a bottle of gorilla glue stored over sugar canisters on the shelves near the entrance to the kitchen. // *** THIRD REPEAT VIOLATIONS*** Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: PIC relocated both containers below all items away from food. //

15A: .05(1)(a)Observed wooden fajita hot plate holders wrapped in soiled aluminum foil. Nonfood contact surface materials shall be smooth and easily cleanable. Corrective Actions: Aluminum foil discarded and wooden holders sent to dish area to be washed, rinsed and sanitized.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed several bags of raw shrimp stored over vegetables in the upright coolers. SECOND REPEAT VIOLATION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person-in-charge rearranged all items in the cooler to appropriate location.

4-2A: .04(4)(c)1(iv)Observed several seasonings stored uncovered 4TH REPEAT VIOLATION, PERMIT SUSPENDED,CORRECTIVE ACTION PLAN Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Lids placed on all containers, corrective action plan guide provided to person-in-charge.

8-2B: .07(6)(c)Observed lighter stored over lentils in dry storage area and medication and glue stored over sugar and seasonings. 2ND REPEAT VIOLATION Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Lighters, medications, and glue were relocated away from all food areas.

18: .07(2)(m)Observed back door of the facility propped open. // 3RD REPEAT VIOLATION, PERMIT SUSPENDED*** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Employee closed the door. //

18: .07(5)(k)Observed live roach at the hand sink. // *3RD CONSECUTIVE REPEAT, PERMIT SUSPENDED 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; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
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; (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: Not corrected onsite. Have pest control service completed.