HAMDI RESTAURANT

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At time of inspection, observed TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F for over 24 hours in reach in 2-door reach in cooler and 3-door reach in cooler.See asterisks *** in temp log and ambient temperature of 3-door reach in cooler 53F. Corrected-on- site: Person in Charge voluntarily discarded said food items and refrigeration technician was called to service unit. Technician arrived during the inspection and serviced unit. Ambient temperature was corrected to 38F.

Personal cleanliness — Inspector Note: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.At the time of inspection, observed food worker preparing curry chicken with vegetables for customer's order in main Kitchen. Corrected-on-site: Food worker obtained a hair restraint, washed hands and donned new gloves.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.Observed both male and female Bathroom open and not enclosed with tight-fitting, self-closing doors. Person in Charge was advised to provide a self closing door by 4/6/26.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Female restroom has no covered receptacle for sanitary napkin. Advised person in charge to place covered receptacle in bathroom by 4/6/26.

Insects, rodents, and animals not present — Inspector Note: Controlling Pests. 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 4. Eliminating harborage conditions. At the time of inspection, Observed live roaches crawling on top of food prep tables and floor and underside of said tables were observed with roach droppings in the kitchen area. Additionally,mice droppings observed on floor in hot water heater room. Person in Charge was advised to have areas treated by a licensed exterminator and wash, rinse and sanitize areas by 4/6/26. Establishment observed not in compliance and will be revisited on 4/6/26.

Hands clean and properly washed — Inspector Note: 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 and Before donning gloves to initiate a task that involves working with food. Observed food worker donning new gloves to prepare food for customer order and did not wash hands before donning gloves. Corrected-on-site: Food worker washed hands and donned new gloves.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment such as ice bins and enclosed components of equipment such as ice makers should be cleaned(I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.Observed upper-inside of ice machine was observed with an accumulation of black mold like substance. Advised PIC to first melt the ice, then to clean and sanitize the inside of the ice machine using a food-contact surfaces sanitizer (i.e. bleach at 50ppm), then to let air dry before filling with ice by 4/1/26 and send pictures to inspector via email.

Contamination prevented during food preparation, storage, display — Inspector Note: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing at least 6 inches (15 cm) above the floor.Observed multiple bags of rice stored directly on floor in dry food and non food storage area. Person in charge was advised to store said food items at least 6 inches above the floor to prevent possible cross contamination and allow for cleaning.

Contamination prevented during food preparation, storage, display — Inspector Note: Food Storage, Prohibited Areas. Food may not be stored in the following area. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Observed multiple food items stored directly under leaking condensation line (Liquid observed being collected in a pan and not carried to sewer line) in 3-Door reach in cooler. Person in Charge was advised to relocate food items to another shelf of unit to prevent and possible cross contamination.

In-use utensils: properly stored — Inspector Note: 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. Observed bowl being used as dispensing utensil in sugar and corm meal food storage bins. Person in charge was advised to provide scoops with handles and store said utensil with handles above the food to prevent possible cross contamination by 3/30/26.

Single-use/single-service articles: properly stored, used — Inspector Note: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.Observed Single use articles and/or single service articles are not being handled, displayed, and/or dispenses so that contamination of food and lip contact surfaces is prevented in customer self service buffet area. Person in Charge had food worker wash hands and donn new gloves to display single use articles to be dispensed without possible contamination of food and lip contact.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue.Observed build-up of grease on ventilation hood filters above cooking equipment in kitchen. Person in Charge was advised to create a frequent cleaning schedule to avoid accumulation.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.Observed both male and female Bathroom open and not enclosed with tight-fitting, self-closing doors. Person in Charge was advised to provide a self closing door.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Female restroom has no covered receptacle for sanitary napkin. Advised person in charge to place covered receptacle in bathroom.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair.(b) Cleaning, Frequency and Restrictions.1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of grease along floor/wall juncture and walls behind cooking equipment.Ventilation filters on ceiling observed with and accumulation of grease build up and multiple holes observed at floor/wall juncture throughout the establishment. Person in Charge was advised to clean walls,floors and ceiling tiles and to repair holes by 3/30/26.

Insects, rodents, and animals not present — Inspector Note: Controlling Pests. 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 4. Eliminating harborage conditions. At the time of inspection, Observed multiple live roaches crawling on underside of food prep tables and underside of said tables were observed with roach droppings in the kitchen area and on wall of hot water heater room. Additionally, one dead mice and mice droppings observed on floor in hot water heater room. Person in Charge was advised to have areas treated by a licensed exterminator and wash, rinse and sanitize areas by 3/30/26. Inspector will visit establishment for compliance.

Adequate handwashing facilities supplied & accessible — Inspector Note: A handwashing sink shall be maintained so that it is accessible at all times for employee use. At the time of inspection, hand wash sink in kitchen was observed not working, food workers were observed using one compartment at 4 compartment sink as the hand wash sink. Person in Charge was allowed to set up a temporary hand wash facility with sink to be repaired by a licensed plumber by 3/30/2026. Inspector will follow up on corrective action on 3/30/26.

Adequate handwashing facilities supplied & accessible — Inspector Note: Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.Observed food worker washing hands at compartment of 4 - compartment sink and donned new gloves. Hand wash sink was not functioning at the time of inspection. Corrected on site: Person in Charge was advised to set up a temporary hand washing facility and food worker re washed hands and donned new gloves.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.At the time of inspection, Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.Additionally, disinfectant provided was is not effective against Norovirus. Person in charge was provided with Documentation for written procedures for vomit/ fecal matter events and was advised to obtain a disinfectant effective against Norovirus by 4/3/26 and send picture to inspector via email.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;In components of equipment such as ice makers, at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. At the time of inspection food contact storage shelves and walls of 3-door reach in refrigerator was observed with an accumulation of black mold like substance and rust and inner walls and upper-inside of ice machine was observed with an accumulation of black mold like substance. Advised PIC to first melt the ice, then to clean and sanitize the inside of the ice machine using a food-contact surfaces sanitizer (i.e. bleach at 50ppm), then to let air dry before filling with ice by 3/30/26.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At time of inspection, observed TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F for over 24 hours in reach in 2-door reach in cooler and 3-door reach in cooler.See asterisks *** in temp log and ambient temperature of 3-door reach in cooler 57F. Corrected-on- site: Person in Charge voluntarily discarded said food items and TCS foods observed at the beginning of cooling were relocated to another unit.