HIMALAYAS INDIAN RESTAURANT

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark debris on the interior surface of the ice machine in the area that comes into contact with the ice when the machine reaches full capacity. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with PIC to clean the ice machine by 7/26/26 to prevent the contamination of ice.

Proper cold holding temperatures — Inspector Note: Observed TCS food items stored in prep top cooler and one additional TCS food item in reach in cooler cold-holding above 41F. Those TCS food items were a tub of chicken, lamb, sauteed onions and peppers, marsala sauce, makhni sauce. CA: 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. COS: PIC voluntarily discarded the affected food items because the length of time they had been stored at the observed temperatures could not be verified. The PIC was advised to routinely monitor and document the cooler's ambient temperature and to keep the top lid closed as much as possible to help maintain proper holding temperatures.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a reach in cooler not able to hold temperatures 41F and below. Ambient temperature measured at 43F. CA: Equipment for holding cold shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Discussed with PIC to not use the cooler. PIC assured a new cooler is coming in next week.

Proper cold holding temperatures — Inspector Note: Observed TCS food items stored in reach in-cooler cold-holding above 41F. Those TCS food items were taziki sauce, yogurt sauce, half-half, pepper and onion sauce. All TCS food items were stored in the cooler for over 24 hours. CA: 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. COS: PIC voluntarily discarded the TCS food items measuring over 41F.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed frozen raw meats in plastic packaging stored on floor of walk-in freezer. Observed re-frigerated sauces in containers placed on ground in walk-in cooler. CA: Food shall be protected from contamination by storing the food...at least 6 inches (15 cm) above the floor. COS: PIC moved food items off floor onto shelves

Food separated and protected — Inspector Note: Observed raw salmon stored on top of yogurt containers in walk in cooler; raw shrimp stored in base of prep-top cooler next to cooked meats; raw eggs and milk stored with raw chicken in reach in cooler by vegetable sink. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; and separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. COS: PIC re-organized and sorted foods in coolers to prevent contamination

Food stored covered — Inspector Note: Observed papadams stored uncovered. Observed mango juice can, various other sauces and food containers including garlic in oil uncovered in reach-in coolers and walk-in cooler. CA: Except for active cooling, food shall be stored in packages, covered containers, or wrappings. COS: PIC and staff covered with foil and plastic wrap or moved food into containers with lids.

Proper cold holding temperatures — Inspector Note: Observed cooked meats (beef and chicken) and dairy (mango lassi) stored in reach-in cooler above 41F (see asterisks in temperature log). PIC informed inspectors that containers were last removed from cooler last night, meat was date marked as prepared on Saturday 10/25. CA: Time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above COS: PIC discarded foods