VATICA INDIAN CUISINE

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed hand washing signage is not available at hand sink in main kitchen. C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Provide within 72 hours.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report is not posted within public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: Correct within 24 hours.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed an employee using bare fingers to remove ghee from a container and apply it to uncooked naan in main kitchen. The same container of ghee was used on ready-to-eat cooked naan in main kitchen. 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: Ghee discarded, employee put on gloves.

Thermometers provided and accurate — Inspector Note: Facility does not possess a thermometer to read temperatures for cold thin foods. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Correct within 24 hours.

Gloves used properly — Inspector Note: Observed employee wash their hands while wearing gloves after touching dirty dishes in main kitchen. C/A: If used, single-use gloves shall be used for only one task such as working with ready-to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Gloves discarded

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and encrustation on floors, walls, and ceiling fixtures throughout main kitchen C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.

Insects, rodents, and animals not present — Inspector Note: Observed German roaches on floors in prep area and storage area, behind freezer chest in storage area, and on prep table next to stove in main kitchen. 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. Remove harboring conditions within 10 calendar days

Hands clean and properly washed — Inspector Note: Observed employee touch dirty dishes at the 3 compartment sink then prepared food in main kitchen without washing hands between the task change. Observed employee wipe sweat from forehead and pull up their pants while cooking onions at stove in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: Employee's hands washed

Food separated and protected — Inspector Note: Observed container of raw ground chicken sitting directly on top of container of raw lamb in walk-in cooler of main kitchen. C/A: Food shall be protected from contamination by ensuring that raw animal foods are separated and stored according to their required minimum internal cooking temperatures. COS: Raw chicken removed and placed below the lamb.

Food stored covered — Inspector Note: Observed several (not in use) containers of spices, flours, and herbs uncovered through out counters and shelves of main kitchen. C/A: Food shall be stored t in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered

Proper cold holding temperatures — Inspector Note: Observed TCS foods in main kitchen cold holding above 41F (milk tea on counter, heavy whipping cream in reach-in cooler, onion and tomato sauce in prep top cooler). C/A: Cold holding TCS foods shall be maintained at 41F or below. COS: Foods cooled down below 41F by 3pm (milk tea and heavy cream discarded)

Proper cooling time and temperature — Inspector Note: Observed TCS foods in prep top cooler of main kitchen not cooling at a rate in which it will reach 41F in 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: PIC placed in freezer to rapidly cool; @3:24pm, Chopped Tandoor chicken- 41F, Diced tomatoes- 36F

Food properly labeled; original container — Inspector Note: Observed several spices and sauces on countertops throughout the main kitchen lacking identification or having incorrect labels (i.e., cardamom stored in a black pepper container) C/A: . 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. Correct in 72 hours.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in a sanitizer solution with 0ppm of chlorine and also stored directly on the floor. C/A: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Replaced with 100ppm chlorine, removed from floor

In-use utensils: properly stored — Inspector Note: Observed several spoons stored in stagnant, cloudy water (77F) on counter top of main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 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 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). Correct within 72 hours

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and encrustation on floors, walls, and ceiling fixtures throughout main kitchen C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal cup of tea sitting on prep table of main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Removed

Insects, rodents, and animals not present — Inspector Note: Observed live roach on floor near cooking line of main kitchen. 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. Remove harboring conditions within 10 calendar days

Insects, rodents, and animals not present — Inspector Note: Observed missing ceiling tile and several openings on ceilings and walls throughout main kitchen. 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. Correct within 30 calendar days

Food stored covered — Inspector Note: Observed several spices on counter and foods in reach in cooler of main kitchen stored uncovered. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered.

Proper date marking and disposition — Inspector Note: Observed large containers of tomato sauce, paneer and yogurt sauce prepared on site and held more than 24 hours with not properly date marked in walk-in cooler (prepared on Sunday). C/A: Ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC labeled items.