ALIF CAFE 2

Food properly labeled; original container — Inspector Note: Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. At the time of inspection, multiple bottles of Mango Lassi and containers of Gulab Jamun (as per person in charge statement , upon inspector's inquiry) were observed being offered for sale to customers in the Self Service reach in cooler , in customer seating area with no labels provided. Person in Charge was advised to create labels for said food items and send to inspector via email by 7/8/26.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.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. At the time of inspection, plastic bowls without handles were observed in direct contact with dry food ingredients in multiple dry food storage bins. Person in Charge was advised to obtain serving utensils with handles and store with handles above food items or on top of clean surfaces to avoid possible cross contamination and email pictures to inspector by 7/8/26.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation.Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. At the time of inspection, walls and floors were observed encrusted with grease and food residue in kitchen. Additionally, two ceiling tiles in dry food storage area were observed broken, missing and discolored. Person in Charge was advised to create a cleaning schedule to avoid accumulation and prevent contamination of food products and to replace ceiling tiles by 7/8/26 and email to inspector.

Management knowledge, responsibilities, reporting — Inspector Note: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. At the time of inspection,the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Person in Charge was provided with documentation and an explanation of the five symptoms and six diseases.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. At the time of inspection food worker was observed drinking water in food preparation area in kitchen. Corrected on Site: Food worker discarded water bottle and washed hands.

Proper date marking and disposition — Inspector Note: Refrigerated, 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. At the time of inspection, multiple Ready to Eat food items stored for 24 hours in Reach In Cooler and not date marked. Person in Charge was advised to date mark ready to eat food items stored in refrigerators more than 24 hours.