Rangoli

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Found food containers with no labels.(flour,sugar,etc.)must label.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed plastic walk-in cooler curtains in poor repair, partially replaced with plastic 10-gallon garbage bags that are not easily-cleanable. Instructed to repair or replaced damanged walk-in cooler curtains and maintain all equipment in good repair, easily-cleanable, and in proper adjustment.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed tcs food items in the walk-in cooler stored covered with food-grade plastic wrap while cooling. Instructed to store tcs food items loosely-covered or uncovered (if protected from overhead contamination) while cooling and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed plastic walk-in cooler curtains in poor repair, partially replaced with plastic 10-gallon garbage bags that are not easily-cleanable. Instructed to repair or replaced damanged walk-in cooler curtains and maintain all equipment in good repair, easily-cleanable, and in proper adjustment.

Ventilation or lighting was inadequate.

Inspector’s note: Observed intensity of lighting in the walk-in cooler to be inadequate. Instructed to repair or replace lighting fixture in the walk-in cooler to provide lighting of adequate intensity for this area and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk food containers not labeled in kitchen. Must label with common name to properly identify.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a heavily scored cutting board with stained surfaces on top of the prep table. Management instructed to resurface or replace the cutting board.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Replace the broken floor tiles in front of the 3 compartment sink.

Ventilation or lighting was inadequate.

Inspector’s note: The ventilation fan in the men's washroom is not operational. Must repair or replace the fan.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Still finding evidence of appx. 25 or more rodent droppings on floor inside of void in wall in furnance/hot water tank area.must remove droppings.clean and sanitize areas.must have a pest control operator to service premises on or after 5/10/19.

Equipment and surfaces were dirty.

Inspector’s note: Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET,1-EYE STOVE,WHEEL BASES OF COOKING EQUIPMENT,PIPES OF EQUIPMENT.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Inspector Comments: MUST REPAIR OR REPLACE HOLE IN WALL AT MOP SINK.

Ventilation or lighting was inadequate.

Inspector’s note: Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM HOOD AND FILTERS AT COOKING EQUIPMENT

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed 2- door prep cooler at 50.3f with tcs foods held inside.a held for inspection tag placed on unit.once repaired fax letter to (312)746-4240 when ready.must have cold holding unit at 41.0f or below.cos(priority 7-38-005)

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label food storage containers when food is not in original package.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of a live rat on premises run from underneath tanduri (oven) and ran into a hole in wall under hand sink in front prep area where a piece of cardboard is half way covering opening in wall.also. Appx. 100 or more droppings scattered on floor inside of furnance/hot water tank area along ledges and openings and a strong smell of rodent urine .must remove droppings.clean and sanitize areas.must have a pest control operator to service premises on or after 5/9/19.(priority 7-38-020(a)

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed enclosed boxes of plastic food containers stored outside in rear area. Must bring inside and store properly.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Must invert mulituse utensils that are stacked up on dish liquid bucket in front of 3- compartment sink.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed 3- compartment sink not large enough to submerge over sized pots being used for cooking and stored inside of furnance/hot water area to wash,rinse and sanitize properly.must install a larger sink or remove pots from premises.(priority foundation 7-38-025)

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from fryer cabinet,1-eye stove,wheel bases of cooking equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must repair or replace leaky faucet at far left faucets at 3- compartment sink.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace damaged floor tile in front of cooking equipment,loose wall paper and stained ceiling tiles in womens toilet room,hole in wall under hand sink in prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris and grease from floor in prep area

Ventilation or lighting was inadequate.

Inspector’s note: Must clean debris build up from hood and filters at cooking equipment.

No approval obtained for a specialized processing method.

Inspector’s note: 8-103.11 observed yogurt being made on the premises without a haccp plan and a variance from cdph. Management instructed to cease making yogurt onsite and discard the yogurt at this time until your haccp plan and variance has been approved by cdph. Priority foundation 7-38-005. No citation issued.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed food handling employees preparing food in the prep area without hair restraints. Management instructed that all food handling employees must wear hair restraints while preparing food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wet wiping cloths stored on top of the prep tables, and cutting boards. Management instructed to store wet wiping cloth in a bucket of sanitizer when not in use.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 observed containers without a handle being used as a scoop for sauces. Management instructed to use a utensil with a handle and store it with the handle above the top of the food and container.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the soot and debris on the gas lines behind the cooking equipment.

No approval obtained for a specialized processing method.

Inspector’s note: 8-103.11 observed yogurt being made on the premises without a haccp plan and a variance from cdph. Management instructed to cease making yogurt onsite and discard the yogurt at this time until your haccp plan and variance has been approved by cdph. Priority foundation 7-38-005. No citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: 4-302.12 no metal stem probe thermometer on the premises for taking food temperatures. Management instructed to provide a metal stem thermometer. Priority foundation 7-38-005. Citation issued. A food temperature violation was documented under violation #22 during this inspection.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed no pest control log book available during the inspection. Management instructed that a pest control log book must be made available during the inspection. Priority foundation 7-38-020(c). Citation issued.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed food handling employees preparing food in the prep area without hair restraints. Management instructed that all food handling employees must wear hair restraints while preparing food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wet wiping cloths stored on top of the prep tables, and cutting boards. Management instructed to store wet wiping cloth in a bucket of sanitizer when not in use.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 observed containers without a handle being used as a scoop for sauces. Management instructed to use a utensil with a handle and store it with the handle above the top of the food and container.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12 observed a heavily stained cutting board stored on top of the prep cooler. Management instructed to replace the cutting board if it cannot be effectively clean and sanitized.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the soot and debris on the gas lines behind the cooking equipment.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to remove aluminum foil liners at shelvings in kitchen,maintain surfaces to smooth,easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean shelvings above the dishwashing 3 compartment sink,gaskets around the walk-in-cooler door,sides of hot cooking equipments,top/exterior surfaces of 3-compartment grease trap and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors behind-under-around kitchen cooking equipments need a detail cleaning to remove grease build-up and floors in furnace room need a detail cleaning and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to provide a metal stem thermometer for monitoring food temperatures and maintain.

Food handler requirements met

Inspector’s note: Not all food handlers have food handler certificates.instructed management to provide food handler certificates for employees and maintain as required.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Found all potentially hazardous, prepped foods (bean, chicken, etc.) without proper label. Must label all potentially hazardous prepped foods with name and date prepped. Must maintain same.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found pots and pans stored on the floor under 3 compartment sink. Must relocate these items to a clean area. Must not store any utensils or cooking equipment on floor. Must store all utensils on shelves, inverted, to prevent contamination. Found utensils and/or dry storage items on shelves in the rear of the building, outside. Must bring all dry storage and utensils inside and store properly (on shelves, at least 6 inches above the floor). Must maintain all.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found aluminum foil used as a liner on cast iron serving plates, under burners in kitchen and inside oven. Must remove aluminum foil from all areas. All surfaces must be smooth and easily cleanable. Must maintain same.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Found hood over cooking line with excessive dust and grease build up. Must remove, clean and sanitize hood. Must maintain same. Found stained/soiled ceiling tiles in rear hallway. Must replace and maintain same.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Found light not functioning in glass door cooler in rear hallway. Must repair/replace. Must provide adequate lighting. Must maintain same.

Food handler requirements met

Inspector’s note: Operator does not have any proof of food handler certification for any employees. Must provide proof of food handler certification for all food handlers. Must maintain same.