SWAPNA INDIAN CUISINE

Food properly labeled; original container — Inspector Note: Observed food removed from its original container (coconut flakes, cumin seeds, sambar powder, and nutmeg) and not labeled with the common name. C/A: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: items labeled with the common name in English

In-use utensils: properly stored — Inspector Note: Observed a scoop without a handle stored in the bulk container of of sugar and rice located in the main dry storage area. 2) Observed the handle of the scoop in the bulk container of flour in direct contact with flour (located in the main dry storage area). 3) Observed multiple metal spoons stored in stagnant water at 98F in the main kitchen area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: scoops removed, water heater to 135F on the stove.

Food properly labeled; original container — Inspector Note: Observed no allergen disclosure on the menu or the food labels for the items served in the buffet area. C/A: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed prep top #1 (directly in front of the stove top) located in the main kitchen with an ambient of 56F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: TCS items held in ice baths to maintain cold holding food temperatures of 41F or below

Insects, rodents, and animals not present — Inspector Note: observed several live roaches (one on the plastic rap on the counter, two in the dry storage area, one in the ware washing area) and multiple dead roaches (mostly in the ware washing area and back door to the main kitchen) in the main kitchen area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. NOTE: EHS advised facility contact a pest control

Insects, rodents, and animals not present — Inspector Note: Observed the back door to the main kitchen area propped open with a rock, back door did not have a mesh screen, air curtain or any other effective means of preventing pest entry. C/A: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: door closed; discussed ensuring door it kept closed

Certified Food Protection Manager — Inspector Note: Facility has no certified food safety manager (CFSM) certificate posted in public view and facility has no additional copies of the CFSM on file for health authority review C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed a food employee remove ready to eat naan bread from the tandoori oven, place it on a prep table, and slice the naan bread with their bare hands. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: naan discarded; replacement naan handles with gloves

Adequate handwashing facilities supplied & accessible — Inspector Note: 1) Observed ice dumped in the hand sink directly in front of the bulk ice machine, observed employee fill a pitcher in this hand sink as well. 2) Observed a second employee fill a container of water in the hand sink located in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing COS: ice removed, discussed code provision with PIC

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels or any other approved hand drying method at the hand sink located in the main kitchen area. C/A:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. C/A

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hottest temperature for the both hand sinks at 74F, per PIC the hot water valve leaks so they intentionally leave the hot water off. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. NOTE: hot water was momentarily turned on and then turned off and was off for the remainder of the inspection

Food stored covered — Inspector Note: Observed TCS foods (cooked chicken, diced tomatoes, raw chicken) and spices stored uncovered throughout facility in prep bottom (x2), WIC, counter tops above prep top units and food prep table, and countertops on ice. C/A-All food stored shall be covered to protect from overhead contamination.

Certified Food Protection Manager — Inspector Note: Observed expired Certified Food Safety Manager on site for Madhusudhan Tata (expired 2022) C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Correct by date: Facility has 30 days to show proof of enrollment or certificate from an accredited program

Food stored covered — Inspector Note: Observed several TCS foods and spices uncovered throughout facility in prep bottom (x2), WIC, counter tops above prep top units and food prep table, and countertops on ice. C/A-All food stored shall be covered to protect from overhead contamination. COS- All items covered with lids or plastic wrap

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 working spray bottles with pink solution inside not labeled on in front service bar one in main kitchen. Observed two working spray bottles with purple solution in front on 3 compartment sink in main kitchen. C/A-Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material COS- Pink solution bottles labeled sanitizer and purple solution bottles labeled fabuloso

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer bucket in main kitchen test above 200ppm Chlorine. C/A-Chemical sanitizers, including chemical sanitizing solutions generated on-site shall meet DPH ruled specifications Chlorine 50-100ppm COS- Bucket remade to 100ppm chlorine