MASALA MAGIC.

NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS THROUGHOUT THE DRY STORAGE AREA AND DISH WASHING AREA. MUST UPGADE HOUSE KEEPING ESPECIALLY AT THE KITCHEN AND DRY STORAGE AREAS.

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-EGGS 75.5F (SHELF), LAMB 47F, SOUP 58.4F, FISH 47.1F, YOGURT 48F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED PRODUCTS OF 2O LBS WORTH $250 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

NOTED PREMISE MAKING YOGURT WITH NO HACCP PLAN OR VARIANCE AS REQUIRED BY THE CITY ORDINANCE. MUST USE COMMERCIALLY PREPARED YOGURT UNTIL A HACCP PLAN APPROVAL IS OBTAINED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005(A). CITATION ISSUED.

NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS THROUGHOUT THE DRY STORAGE AREA AND DISH WASHING AREA. MUST UPGADE HOUSE KEEPING ESPECIALLY AT THE KITCHEN AND DRY STORAGE AREAS.

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

NOTED REAR EXIT DOOR AT THE KITCHEN PREP AREA AND REAR EXIT DOOR AT THE DINING AREA NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

NOTED LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS).

NOTED HEAVY DIRT, DEBRIS AND SPILAGE INSIDE OF THE TWO DOOR REACH IN COOLING UNIT IN THE REAR STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

NOTED LOW WATER PRESSURE AT THE BATHROOM HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN PER CITY CODE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS THROUGHOUT THE DRY STORAGE AREA AND DISH WASHING AREA. MUST UPGADE HOUSE KEEPING ESPECIALLY AT THE KITCHEN AND DRY STORAGE AREAS.

NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING HOT ITEMS AT THE HOT HOLDING UNIT:-BEANS 114>4F, FISH 83.3F, CAULIFLOWER 83.3F, RICE 128F, BEEF 82.7F, CHICKEN 83.9F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 51 LBS OF PRODUCTS WORTH $650.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-EGGS 91.5F, BEEF 47F/48F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED PRODUCTS. SEE VIOLATION #21 FOR INVENTORY THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.CONSOLIDATED WITH ABOVE VIOLATION.

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

NOTED REAR EXIT DOOR AT THE KITCHEN PREP AREA AND REAR EXIT DOOR AT THE DINING AREA NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.

4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

NOTED LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS).

NOTED HEAVY DIRT, DEBRIS AND SPILAGE INSIDE OF THE TWO DOOR REACH IN COOLING UNIT IN THE REAR STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

NOTED LOW WATER PRESSURE AT THE BATHROOM HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN PER CITY CODE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS THROUGHOUT THE DRY STORAGE AREA AND DISH WASHING AREA. MUST UPGADE HOUSE KEEPING ESPECIALLY AT THE KITCHEN AND DRY STORAGE AREAS.

OBSERVED KNIFE SITTING BETWEEN WALL AND PREP TABLE NEXT TO THE MOP SINK. INSTRUCTED TO PROPERLY STORE UNTINSELS WHEN NOT USING IN A CLEAN DRY AREA AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.

OBSERVED THE LOWER SHELVING OF THE PREP TABLES IN THE FOOD PREP AREA WITH A BUILD UP OF FLOUR AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL SHELVING.

OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLAGE INSIDE OF THE TWO DOOR REACH IN COOLING UNIT IN THE REAR STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED SERVICE WINDOW LOCATED AT THE KITCHEN/FRONT SERVICE AREA INNER WALL MISSING WALL COVERING. INSTRUCTED TO SEAL AND COVER TO MAKE AREA EASY TO CLEAN AND MAINTAIN.

OBSERVED THE STORAGE AREA IN THE BASEMENT JUST BEYOND THE TOILET ROOMS WITH A BUILD UP OF ITEMS ON THE FLOOR. INSTRUCTED TO ELEVATE ITEMS AT LEAST SIX INCHES FROM THE FLOOR AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.

OBSERVED A BUILD UP OF DEBRIS, FOOD DEBRIS AND OTHER ITEMS ON THE FLOOR BEHIND THE COOKING EQUIPMENT IN THE FOOD PREP AREA ALSO IN THE REAR STORAGE AREA, INSTRUCTED TO CLEAN AND MAINTAIN AREAS