Bikaner Sweet

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Paper towels not available at front hand sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS]

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Rodent gnaw marks on flour bag stored in dry storage shelves. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [CA] Manager discarded bag of flour in trash.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHFs measured at improper holding temperatures between 99F-117F : Held at front hot holding unit for less than 30min: samosas, dall filled puffs, onions filled puffs and original puffs [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]PHFs were time marked to be discard within 4 hours of removal from temperature control.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed rodent droppings: Documented in the following areas: Prep refrigerator surface near the ice machine, on food shelves above the prep refrigerator, above ice machine, on the floor behind ice machine, above food containers in dry storage shelves at cookline, on the floor below dry food shelves. Observed gnaw marks on a bag of flour. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Bahjrang L Bhamu , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Dishwashing sink was set up soap, sanitizer, dirty dishes. Per operator dishes will be sanitized, soaped, then rinsed. No actrive dishwashing observed at this time.[CA] Manually dishwashing will be conducted as follows: 1)Wash dishes with soap 2)Rinse dishes with clean water 3)Sanitize dishes (Sanitize dishes in 200ppm quat ammonia solution for 1 minute) NOTE: Ensure facility does not mix two different types of sanitizer for use. Only use sanitizers as directed on containers. 4)Allow dishes to air dry. [COS] Operator reset up 3-compartment sink to have soap and dirty dishes in left compartment, water in the middle compartment, and sanitizer solution in right compartment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee observed to be washing pots and pans manually without sanitizer. Per employees plates and customer use utensils are ran through upright dishwasher [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was educated on how to set up 3-comp sink. Sanitizer compartment was set up with 100ppm chlorine and employee sanitized pot and pans.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Gasket of walk in cooler observed to be fraying. Walk in freezer door observed to be jammed and unable to close. [CA] Repair doors and gasket of walk in cooler and freezer and maintain in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Bakery display case measured to have: -Onion pastry - 98F -Dal pastry - 80F -Samosa - 77F Per operator items in this case are kept at room temperature and then sold. [CA] When intending to keep PHFs at room temperature facility may use time as a public health control instead of temperature. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time labels were added retroactively for samosas and other filled pastries at the bakery display case. Per operator all were added to case just after 13:00. All items were labeled for 13:00 and shall be discarded at 17:00. Operator was given TPHC procedures to fill out for this facility.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Person in charge present and performing duties

Inspector’s notes

Manager was not on site at time of inspection and no employees were designated as a person in charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth observed to be stored on counter top without and sanitizer. [CA] Store in use wiping clothes in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) between wiping.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHFs held inside front display cooler for less than 4 hours, measured at improper holding temperatures : Cream desserts (44F), mango drinks (49F). [CA] Keep PHFs cold held at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Sanitizer solutionat the 3-comp sink measured at 0PPM while actively warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was directed to refill sanitizer compartment with quat ammonium solution measured at 300PPM.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Mango drink held in cold display case measured at 51F. white sauce held inside prep unit measured at 52F. [CA Keep PHFs cold held at 41F or below. [COS] PHFs relocated to different refrigeration units.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Thermometers provided, accurate

Inspector’s notes

Thermometers are not available inside display coolers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food Safety Certificate is not available. Employee food handler cards are not available upon request. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperatures measured above 41F in the following : Front display coolers, prep refrigerator by the wall in the back kitchen. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Old dead cockroach found on bulk food container lid at the shelve near office. [CA] Clean and sanitize area of dead cockroaches. Ensure facility is kept free of vermin. Contact pest control for more frequent service to prevent infestation. Seal cracks and crevices to prevent pest harborage. [COS] PIC removed dead cockroach and sanitized the lid. Facility is regularly serviced by a pest control company, report was provided for review.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following PHFs were held at improper holding temperatures for more than 4 hours : Samosas (120F) held in the hot box, mango lassi (48F), cream (46F) held inside the front display cooler, lentils stuffing (51F) held inside the prep unit. Ambient temperature at the warmers used for holding samosas measured at 129F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHFs were time marked by PIC to discard within 4 hours from when taken out of temperature control.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee skipped sanitization step during manual dishwashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Mold like substance buildup inside the machine. [CA] Clean and sanitize routinely.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet and soiled wiping cloths left stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Front hand sink at the service area is covered and not being used, closest hand sink to it in the back near food prep sink is also covered and not being used, when asked PIC, they stated there's plumbing issues with both sinks and they are using the food prep sink adjacent to the hand sink to wash their hands in the meantime. [CA] Repair hand sinks. [SA] Employees are using food prep sink to wash hands, sanitary towels and cleanser are stocked at the hand sink adjacent to it.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee handle cell phone then proceed to prepare food. When asked to wash hands, employee rinsed hands in prep sink with no soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Observed another employee use gloved hands to scratch face then proceed to package food (did not observe him touch food, however did keep the same gloves on). [CA] Properly wash hands with soap, warm water and dry using single use paper towels when hands or gloves are contaminated. Gloves shall be properly used and changed when required.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Found food storage container with what appears to be flour without a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Two handwash sinks are covered with aluminum cover. Per PIC it is draining slowly so they covered the sink [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Sink cleared and used.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety manager certificate are not available for review [CA] - At least one person at the facility shall maintain valid food safety manager certificate. Due to same ownership with Bikanos, ok to have one manager certificate for both facilities.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Found old food debris accumulated on the sides of refrigeration units (gaps between units) [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Toilet tissue not stored on dispenser in employee restroom [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.