Utsav Sweets and Restaurant

Cut cucumbers, onions, and lettuce were stored in the prep cooler, which was found to be operating at 25°C., - The salad was discarded to prevent potential foodborne illness. Ensure the prep cooler is repaired promptly and verified to maintain temperatures at 4°C or below before use.

The dishwasher counter was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. , - Please remove and/or replace with something that is durable and easily cleanable.

1. A few baseboards (behind dishwasher and food/equipment storage rack) were peeling off., - Repair the baseboards., 2. Mold growth was noted at the joint between the wall and the three-compartment sink., - Ensure the affected area is properly cleaned and sanitized. Repair or replace the joint to prevent moisture accumulation and future mold growth., 3. Ventilation canopy appeared dirty., - Clean ventilation canopy filters.

**The violation still exists**The operator stated that a new dishwasher was installed but it still did not reach to 71C in rinse cycle. , High-temp dishwasher was in disrepair. Operator to use of 3-compartment sink to wash, rinse, and sanitize dishes until the dishwasher is fixed, - REPAIR OR REPLACE THE DISHWASHER.

Ceiling air vents appeared dirty., - Clean air vents.

The dishwasher counter was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. , - Please remove and/or replace with something that is durable and easily cleanable.

High-temp dishwasher was in disrepair. Operator to use of 3-compartment sink to wash, rinse, and sanitize dishes until the dishwasher is fixed, - REPAIR OR REPLACE THE DISHWASHER.

Dirty washcloths were stored on food prep tables in the kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 0 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm., - Ensure that cleaning cloths are stored in the sanitizer solution bucket., - As discussed, ensure that sanitizer concentration is regularly checked using available test strips.

1. Staff personal items (lotion) was stored on the prep line shelf. Operator relocated the item during inspection., - Keep personal items away from food prep surfaces/storage areas., , 2. There were many trays/containers of open/uncovered food in the walk-in cooler and freezer. , - Cover and protect foods against contamination while in storage., , 3. Meat containers in walk-in cooler were stored on the top shelves above raw vegetables containers. , - Operator is to ensure to move meat products to the lower shelves to prevent potential contamination of raw vegetables.

1. Two bags of raw meat were observed thawing in stagnant warm water (32°C) in one compartment of the 3-comp sink. Meat temperature was measured at 33.1°C, which is within the temperature danger zone. , - Meat was discarded by the operator during the inspection., , **THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process., , 2. Two pots of chomchom and one pot of chana jalebi were stored at room temp for cooling. Temp measured 18.3°C., - Staff instructed to place the items in the cooler. , - Ensure to practice quick cooling methods., , If the food items above are to be cooled, ensure to have proper procedures in place for keeping track of time spent in room temperature. For example, a log sheet can be made to test and record the internal temperature of the food every hour. This way, proper cooling can be done by ensuring that the food is cooled from 60°C to 20°C within 2 hours, then to 4°C within 4 hours. Please create a food handling procedure (complete recipe) including proper cooking, cooling, and storage of the food.

1. Hot-water supply to the dishwashing hand sink was shut off due to a leak. Hand sink and 3-comp sink water tap fixtures started leaking when operator turned on the valve., - Repair the tap leak., , 2. The dishwashing hand-sink was obstructed. The basin had equipment and utensils. Paper towel dispenser was also empty. Operator removed utensils from the hand sink basin and restocked paper towels in the dispenser during inspection., - Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.

Hand sink and hand dryer in the staff washroom were in disrepair. Water was shut off from below the basin., - Please repair.

1. Boxes of food items in the back dry storage area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 2. Scoops for bulk items were stored in the containers, with handles covered in product. Scoops were removed by the operator from the food containers during inspection., - Ensure all scoops are stored away from the food product or in a separate food-safe container.

1. The dishwasher counter was badly water damaged, and the wooden base it was sitting on was contaminated with grime and was unsealed/unfinished. , - Please remove and/or replace with something that is durable and easily cleanable., , 2. Cardboard was used as liners on shelving racks used to store equipment and food items., - Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.

1. Dough mixer was not maintained in a clean and sanitary manner. Buildup of food debris , noticed., - Operator instructed to properly clean and sanitize the equipment before and after use., , 2. Storage racks in the walk-in cooler had food debris and mold., - Thoroughly clean and sanitize these utensils and the storage racks.

***Ongoing Violation***, , Food debris, grime and residue were noted in several areas of the kitchen including but not limited to: underneath counters, behind and underneath shelving racks in the kitchen, walk-in cooler, and freezers. Heavy accumulation of old food debris was noted underneath the dishwasher rack and 3- comp sink., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for their facility.

Walk-in cooler fan covers were accumulated with dirt., - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.