Munnar Kitchen

Official wording

Hot and cold water available

Inspector’s notes

Water measured at 116F maximum from the sprayer nozzle of the three compartment sink. *Note: Goose-neck faucet is non-functional. See K41m [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bag of onions stored on the floor at the back of the kitchen. Open container of cauliflower stored on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Heavy accumulation of grime and old food on the blade and inside of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean.

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

No rodents, insects, birds, or animals

Inspector’s notes

Approximately 4 flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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

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

Inspector’s notes

1. Heavy accumulation of grease on the lower electrical components of the fryer. Accumulation of grease on the top of the drawer coolers (underneath the grill) at the cook-line. Heavy deterioration and rusting observed on the bottom shelves of prep tables at the back of the kitchen area. [CA] Equipment shall be maintained clean and in good repair. 2. Grease-stained foil observed lining the interior of the oven, and observed lining a rolling cart. [CA] Discontinue the use of foil to line surfaces to prevent the attraction or harborage of vermin. 3. Gas line for cooking equipment at the cook-line observed partially melted in one location, and heavily abraded in others. [CA] Equipment shall be maintained 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

Thermometers provided, accurate

Inspector’s notes

Refrigeration units lacks thermometers placed inside. [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

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

1. Diverter valve at the three compartment sink is-non operational. Sink is unable to output water from the goose-neck faucet. *Note: Sink is capable of outputting water from the sprayer nozzle. [CA] Repair the diverter valve so that the three compartment sink is capable of outputting water from the faucet. Send photos to maverick.chin@deh.sccgov.org 2. Wastewater drainage line from the walk-in cooler observed to have a bottle taped around the termination point of the pipe, where it drains into a floor sink. [CA] Remove unapproved plumbing modification and ensure that waste condensate line drains indirectly. 3. Wastewater drainage line for the water dispenser at the front service counter extends directly into a floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink at the front service area lacked paper towels. *Note: Facility is not currently in operation [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

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

Wiping cloths: properly used, stored

Inspector’s notes

Soiled wiping cloth maintained at the cook-line. [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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Heavy accumulation of grease on the floor under the cook-line. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Foam wallpaper above the steam table in the front service area observed to be peeling. Foam wallpaper does not appear to be an approved material for walls in areas of food service/preparation. *Note: Foam wallpaper extends from behind the front service counter into the dining area. [CA] Walls shall be of approved materials and maintained in good repair.

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 storage: food storage containers identified

Inspector’s notes

Observed food containers stored directly on the floor in dry storage and in walk in. [CA] Store food containers 6 inches off of floor. Observed several open packages of dry ingredents on shelving. [CA] Keep packages sealed/closed when not in use. Unlabled bulk dry ingredient bins. [CA] label with ingredient name.

In plain English

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

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed back door left open. [CA] Keep door closed at all times to prevent entrance of vermin.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

Food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.

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

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee use hand sanitizer on gloved hands after removing food debris from the hand sink. [CA] Gloves shall be removed after they have been contaminated then hands shall be washed with soap and water. [COS[ Instructed employee to discard gloves and wash hands.

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

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

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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed plastic to go containers used as scoops for bulk dry ingredients.[CA] Replace with a multi-use utensil with a scoop.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap in dispenser at hand sink in kitchen. Lack of paper towel/paper tower dispenser at hand sink behind front counter. [CA] Keep paper towel and soap dispenser stocked at all times [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

Sewage and wastewater properly disposed

Inspector’s notes

Observed evidence that waste water is discarded outside on ground, there is a large damp wet spot/ staining on dirt ground. [CA] Dispose of waste water at the mop sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed rodent droppings on food equipment (disposable aluminum pans) and on top of plastic bulk food container in dry storage. Rodent droppings noted on floor along cook line wall. Observed chewed up pieces of pink wall insulation from pipe below 3 comp sink. Note- Observed sticky white glue boards noted on floors below dry storage shelves and underneath some equipment. There are 2 outdoor bait stations more than 10 ft from this facility. Facility is closed due to rodent activity. Contact this department 408-918-3400 to obtain written approval to re-open. [CA] Eliminate the presence of rodents and remove rodent droppings, clean and sanitize all affected areas. Clean/sanitize the following areas: -All dry storage shelves, equipment on shelfing. Remove shelving to clean the floor below throughly -Floors below 3 comp sink and below cook line equipment, dry storage shelving -Contact pest control to service facility. *Note- If additional follow up inspections (2nd follow up) are required to gain compliance, this facility will be billed re-inspection fees.

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

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed leaking faucet at kitchen hand sink and food prep sink. The goose neck faucet is missing a handle at the ware washing sink. [CA] Observed liquid waste lines (food prep sink, front hand sink, water/ice dispenser) draining directly inside the floor sink. [CA] Provide a minimum of 1 inch air gap from the waste pipe to the rim of the floor sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed grease build up on side of deep fryer and flat grill and below flat grill. [CA] Remove grease build up and clean equipment regularly.

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.