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10: 3030 Observed no papertowels were available in the employees bathrooms bathroom. During the inspection the person in charge provided paper towels.
Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
10: 2310 Observed the only kitchen handsink not in proper working order. Employees have to manually turn on the water from the valves underneath the sink. Per discussion with the person in charge a part missing to fix the handsink has been ordered and will be fixed within the next day.
Corrective Actions: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
15: 470 Observed 3 containers of samosas and fritters in the walk in freezer uncovered. During the inspection the containers of food were covered.
Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
16: 1780 (E) Observed the blade of the can opener was soiled. During the inspection the can opener was relocated to the warewashing area.
Corrective Actions: Clean and sanitize these surfaces for food contact.
16: 1790 Observed the interior surfaces of the microwave were soiled.
Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
21: 0820 (A1) Observed white rice hot holding at temperatures ranging from 114-120 due to insufficient reheating of the rice. Rice was put in hot holding one hour prior to the inspection. During the inspection and before the 2 hours were up the white rice was reheated to 178 degrees F.
Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
39: 530 Observed cans of redbull and soda stored inside the ice bin at the bar area with ice used for beverages. During the inspection the person in charge removed the beverages.
Corrective Actions: Cease storing this unsecurely packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
40: 240 Observed food employees in the kitchen working without a hair restraint.
Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
48: 1530 Person in charge provided an expired test kit (2020) for the chlorine sanitizer used in the facility.
Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
49: 1800 Observed shelving and handles of equipment hroughout the facility require cleaning.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
55: 3180 Walls floors and ceilings of the warewashing area are in need of deep cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 3170 Observed the following facilities in need of repair:
1. walls in the hallways peeling paint
2. heavily stained ceiling tiles
3. reseal 3 compartment sink
4. wall around mop sink basin is in need of repair and recaulking replaced
Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
56: 3080 Lighting of the walk in cooler is insufficient, recoreded at less than 3 foot candles.
Corrective Actions: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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| Description | Temperature | State of Food |
| red chicken | 39 °F | Cold Holding |
| tofu | 39 °F | Cold Holding |
| cut tomato | 39 °F | Cold Holding |
| yogurt | 39 °F | Cold Holding |
| goat | 39 °F | Cold Holding |
| cut chicken | 39 °F | Cold Holding |
| cut lettuce | 39 °F | Cold Holding |
| heavy cream | 41 °F | Cold Holding |
| tandoori chicken | 37 °F | Cold Holding |
| vegetable fritter | 41 °F | Cold Holding |
| white rice | 178 °F | Reheating |
| samosa | 41 °F | Cold Holding |
| curry chicken | 39 °F | Cold Holding |
| onion chicken | 173 °F | Reheating |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| wiping cloth bucket | chemical | 50 | bleach | chlorine | 69 °F | |
| dish machine | chemical | 50 | chlorine |