Dastarkhwan

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

Inspector’s note: Observed facility making food during revocation of the food license. Manager voluntarily discarded approximately 30lbs of food valued at approximately $100. Priorirty foundation. #7-38-005. No citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing, damaged, and stained ceiling tile panels in the main prep area tiles porus not smooth and easy to clean. Instructed to repair and or replace missing panels and/or replace the stained ceiling tiles.

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

Inspector’s note: Observed food stored in containers in all the coolers, walk in cooler and dry storage without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.

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

Inspector’s note: Observed a 1/4" gap at the bottom of the front entrance and rear exit door. Must provide a tight-fitting seal at all outer openings to prevent the entry of pests.

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

Inspector’s note: Observed food containers stored on the floor throughout premises in main prep area and rear dry storage area. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

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

Inspector’s note: Observed pans being washed in three-compartment sink improperly. Compartments not large enough to fit pans inside. Also, sink not properly set-up for washing, rinsing, and sanitizing dishes. Also, observed food handler attempt to wash dish in handwashing sink. Instructed that dishes used on premises must be small enough to be submerged the basin in three compartment sink. Also instructed that dishes must only be washed in properly set up three compartment sink prepared for washing, rinsing and, sanitzing. Handwashing sink shall be used for washing hands only. Priority foundation violation. #7-38-025

Hot or cold water wasn’t available, or water pressure was too low.

Inspector’s note: Observed hot water temperature at three-comparment sink at 96 degrees f and utility sink 82 degrees f. Instructed person in charge water at three-compartment sink shall be at least 110 degrees f for proper warewashing and sanitizing and utility sink must meet requirements and maintain.priorty violation 7-38-030(c). Citation issued

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed three-compartment sink not draining. All three-compartments in disrepair. 7-38-030(c). Citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed drainpipe leaking at three-compartment leaking. Instructed to repair and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed outside dumpster with lids not closed due to trash overflowing. Instructed to correct and maintain to ensure tight fitting lids. Priority foundation violation #7-38-020(b). Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, warewashing, and storage. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas rear dry syorage area floor are heavily scored and porus; facility must clean, repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing, damaged, and stained ceiling tile panels in the main prep area tiles porus not smooth and easy to clean. Instructed to repair and or replace missing panels and/or replace the stained ceiling tiles.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the ventilation hood and filters above the cooking equipment in need of cleaning. Instructed to detail clean and maintain at all times.

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

Inspector’s note: Rear storage room stand up reach in cooler not maintained, ambient air temperature at 50.0 f. Found cooked chicken, butter, etc. Held inside said cooler. Instructed manager must repair said cooler, ambient air temperature must be 41.0 f or below. Cooler is tagged by cdph.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris on exterior of all prep area sink, prep area shelves, exterior of all coolers and prep table tops. Must clean all equipment and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated food/grime build up on walls throughout prep and dishwash area also observed food/dirt build up throughout prep area and dishwash area floors under and around all equipment and along all corners.

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

Inspector’s note: Stand up 2-door prep cooler (commander cooler name) door rubber gasket ripped. Must repair/replace damaged door rubber gasket.

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

Inspector’s note: Foods sold in plastic containers on top of front counter not labeled. Instructed manager must label said food containers with name of food and all ingredients.

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

Inspector’s note: Stand up 2-door prep cooler (commander cooler name) door rubber gasket ripped. Must repair/replace damaged door rubber gasket.

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

Inspector’s note: No sanitizing test strips on premises. Instructed manager must provide sanitizing test strips on premises by date of reinspection. Priority foundation 7-38-005.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris inside prep coolers and prep area shelves. Must clean equipment and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 3-compartment sink leaking by hot water handle. Must repair and maintain 3-compartment sink.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated food debris on walls around and behind 3-compartment sink. Must clean wall and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: No metal stem thermometer on site to measure hot and cold food temperatures. Must provide. Priority foundation violation.

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

Inspector’s note: Must provide a lock for the refrigerator located in the hallway leading to the washroom where customers have access.

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

Inspector’s note: All raw wooden shelving and raw wooden floor platform for the stand mixer must be painted/sealed to be smooth, cleanable and non-absorbent.

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

Inspector’s note: Must provide a written cleaning procedure for the oversized pots on the premises that can not be submerged in the smaller three compartment sink to be washed, rinsed and sanitized.

Equipment and surfaces were dirty.

Inspector’s note: Must remove all peeling plastic on all metal equipment being used as a protectant. Must be smooth and cleanable surface.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted an open crevice behind the three compartment sink between the wall and the baseboard coving. Must seal.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to properly store soiled mop heads to be hanging above the utility service sink. Not in the soiled mop bucket.