AMUL VEG RESTAURANT

2-2B: .03(5)(k)1&2Observed open water bottles stored on and above food prep areas 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: water bottles discarded

12A: .04(4)(q)Observed multiple food items and food service items stored in direct contact with the floor Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: All items relocated to be at least 6 inches of the floor

17D: .07(4)(b)Observed multiple cell phones stored on or above food prep areas 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: All phones relocated

4-2A: .04(4)(c)1(iv)Observed multiple items in cooler uncovered (2ND REPEAT VIOLATION, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION, PERMIT MAY BE SUSPENDED.) 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: All items covered during the inspection.

15A: .05(1)(a)Observed foil lining the shelves. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Foil removed from all shelving.

2-2D: .06(2)(o)Observe a dirty pan stored inside the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sink was cleaned and sanitized.

4-2A: .04(4)(c)1(iv)Facility only has reach in coolers and various food items such as different flavored sauces didn't have a cover over them. 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: Plastic wrap was utilized to cover food.

6-1A: .04(6)(f)Observed cheese and butter holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

12D: .04(4)(g)Observed beans hydrating in a container in the ware washing sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Beans were relocated to the vegetable sink.

2-2D: .07(3)(b)Hand sink did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC (person in charge) refilled paper towel machine.

10D: .04(4)(d)Observed working containers of 8sauce and spices that were not labeled with common name. 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: PIC labeled items.

15A: .05(1)(a)Observed aluminum foil lining the prep tables. 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. (C) Corrective Actions: PIC removed lining from shelving.

2-2E: .03(6)Person in charge unable to advise inspector of chemical and/or procedures for clean up of a vomit or diarrheal event A 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. (Pf) Corrective Actions: facility does have bleach on site. Reviewed requirements and procedures with the person in charge.

4-2B: .05(8)(a)Observed employee wash and rinse dishes with no sanitizing step 2ND REPEAT OF VIOLATION, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Dishes rewashed and rinsed and also sanitized

18: .07(5)(k)Observed live roach in facility 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: roach killed, and removed, most recent pest control 05/17.