Yellow Handi

1-2A: .03(2)No designated PIC (person in charge) was present at the time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Head chef and another employee stepped in as PICS and walked with EHS.

2-2A: .03(1)(c)2,3,17PIC(the employee) was unable to name reportable diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Both PIC were given employee health policy and coached on new rules.

2-2D: .03(5)(d)Observed food employee wash hands in the vegetable sink. 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. (Pf) Corrective Actions: Food employee went to the designated hand sink to wash his hands.

2-2E: .03(6)Observed bodily fluid kit did not come with disinfectant. A food establishment shall have written 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: PIC was given written procedure for bleach disinfectant. Facility has bleach onsite.

4-2A: .04(4)(c)1(iv)Observed small metal container containing peas, a medium sized metal container containing raw shrimp, and a metal container of momo's stored uncovered in the reach-in-freezer. 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: PIC had food employees cover the foods.

6-2: .04(6)(h)Observed Koft in the prep cooler with a discard date of 4/21/26 not discarded. Observed cooked noodles, chicken curry, onion sauce, and pani stored in the walk-in-cooler kept past the discard date. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC discarded the foods.

6-2: .04(6)(g)Observed cooked cauliflower stored in the prep cooler not date marked. Observed lamb samota stored in a container with a date of 3/25/26-3/29/26 in the walk-in-cooler. According to PIC, lamb samota was cooked on Sunday( 4/26/26). Observed baked potatoes and cooked rice cooked on Sunday stored in the walk-in-cooler not date marked. 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: PIC dated marked all of the foods.

14C: .05(6)(r)Observed spices stored in a single use container that was used for black pepper. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC discarded the single use container and placed the spices in an approved container.

15C: .05(7)(a)2,3Observed the exterior three squeeze bottles with food debris. Observed the bottom exterior of the naan oven containing debris. Observed the top of the sugar container with debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC had food employees clean the naan oven, squeeze bottles, and sugar container top.

10D: .04(4)(d)Observed multiple squeeze bottles and containers containing spices on the rolling cart not labeled. 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 (person in charge) labeled all the squeeze bottles and the containers.

12B: .03(5)(g)At the beginning of the inspection, observed food employee wearing bracelets while lifting containers of washed and sliced onions. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had food employee remove bracelets.