Namaste

No se registraron infracciones en esta inspección.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): [REPEAT VIOLATION] 1. Observed vermin in the following areas: - In the prep area, on the shelving above the prep sink. - In the prep area, in a crack/crevice between wall and the shelving to the left of the prep sink. - In the prep area, in the electrical socket below the shelving to the left of the prep sink. - In the prep area, on and around the wrapped/covered fire extinguisher next to the prep sink. 2. Supervisor notified: Anjani Sircar 3. Notification: The person in charge during inspection, , 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. Any subsequent follow-up inspection after the first will be charged at an hourly rate of $298.00. Any after-hours or weekend inspections will be charged at an hourly rate of $645.00 (two hour minimum). **This is a repeat violation and the third closure violation due to vermin including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.
• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Sewage and wastewater properly disposed
  Nota del inspector (en inglés): In the following areas, observed non-draining sinks: 1. In the kitchen area, at the mop sink. 2. At the front counter, in the floor sink below the handwash sink. [CA] Ensure all sinks and drains are able to properly dispose of wastewater. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
  Nota del inspector (en inglés): Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Floor, walls, ceilings: built,maintained, clean
  Nota del inspector (en inglés): In the kitchen area, to the left of the prep sink, observed crevices around underneath shelving. In the kitchen area, observed accumulation of food debris on the floor around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): [REPEAT VIOLATION] In the kitchen area, at the prep unit, measured samosas at 66F, mushrooms at 58F, and two containers of heavy cream between 52F and 58F. Per operator, samosas and heavy cream stored for about 1.5 hours. In the walk-in refrigerator, measured curry sauce at 48F. Per operator, curry sauce prepared from the previous day. Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved samosas to undercounter refrigeration, and placed containers of heavy cream in an ice bath to facilitate proper holding temperatures. Operator discarded curry sauce. Operator to provide repairs to walk-in refrigerator. **This is a repeat violation and the third violation for improper holding temperature including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper cooling methods
  Nota del inspector (en inglés): Observed a large pot of cooked curry stored in the walk-in refrigerator, and measured at 155F. [CA] Ensure potentially hazardous foods maintain a proper cooling process and use shallow containers for cooling. Potentially hazardous foods above 135F shall not be stored in the walk-in refrigerator without use of proper cooling methods.