GOKUL SWEETS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a display cooler in front food service cold-holding above 41F. CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Discussed with PIC to have the cooler checked as soon as possible. Until the cooler is fixed to use other coolers for storing TCS foods.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed several kitchen shelves lined with foil, cooler shelves in the front food service area covered with towels, and a shelf in the front food service area covered with foil and paper towels. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Discussed with PIC to remove the lining and replace it with non absorbent lining.

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavy food debris on the floor of the walk-in cooler, as well as food debris underneath the display coolers in the front food service area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the blade of the can opener to be unclean, with dark debris present. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper reheating procedures for hot holding — Inspector Note: Observed two chickpea curries in hot holding unit hot holding at 8F and 92F. According the PIC the curries were kept in the walk in cooler before placed in a hot-holding unit to hot hold for about 30 mins. CA: Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS: Discussed with the PIC that TCS food that has been cooked and cooled must be reheated to at least 165°F before being placed in hot holding. PIC voluntarily reheated two TCS curry items.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a few shelves in the kitchen as well as shelves in reach in cooler lined with foil. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Discussed with PIC to remove the foil.

Hot and cold water available; adequate pressure — Inspector Note: Observed no cold water in the handwashing sink located in the front food service. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Discussed with pic to have the sink repaired by 12/11/25. In the meanwhile, use other sinks available to wash hands.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light bulbs above the grill without bulb shielding. CA: light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Discussed with PIC to shield the light bulbs as soon as possible.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a handwashing sink in the kitchen with no soap available. CA: handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided the soap right away.