Himalayan Village

**--Contaminated, wet, used cleaning clothes was observed on the top of kitchen counters and not inside the sanitizing solution. Please ensure that cleaning clothes are placed inside sanitizing solution after use to reduce contamination of food processing surfaces.

**--- Chemical spray bottles were not labelled to disclose content Please ensure all bottles are labeled correctly to prevent accidental mixing of chemicals.

**-- Improper cooling of high-risk food (soup) was observed on the kitchen stove without a source of continual heat during inspection. Please ensure food is cooled rapidly to prevent the growth of pathogens., -The recommended method of cooling is to divide food into smaller portions or pieces and allow quick chill. Ice baths can also be used, and the food has to be stirred regularly.

**--The kitchen handwash sink had no cold water running. Please repair to allow for proper handwashing during food preparation. Both taps are required to allow for mixing to choose temperature of the water and facilitate proper and frequent handwashing as required.

**-- Cut vegetables, cooked food etc. in the preparation counter/ cooler were observed stored above the fill line. Please ensure all food stored in the preparation cooler is stored below the fill line to allow for proper cooling and hinder the growth of pathogens, , **-- Meat and other similar food items were stored in the walk-in cooler and freezer without been covered. Please ensure that all stored food products are adequately covered to reduce the risk of cross contamination, , **--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item., , **--- Personal items such as a dirty device charger – were observed in direct contact with customer dishes in the food preparation area. Please ensure nonfood related items are stored separately to reduce the risk of cross contamination., , ** -- Dirty/used vegetable peelers, knives were improperly stored with food debris on the surfaces and on the handles. Please ensure that utensils are not stored in an unsanitary manner and ensure that utensils in storage are clean/sanitized and ready for use., , ** Single use disposable cardboard was observed to be reused to store food items in the freezer and walk in cooler. Please desist from reusing cardboard as it does not meet the requirement for storing food in a sanitary manner and is not made of materials that are smooth, durable easy to clean or impervious to moisture and can increase the risk of cross contamination

**-- Food and food equipment were observed been stored on the floor in several areas of the facility. Please ensure food and/or food equipment is stored off the floor to prevent potential contamination, to facilitate thorough and regular cleaning, and to prevent pests. , , **--Plastic cutting boards used in the facility including but not limited to the top of the prep cooler was observed to be overworn, dirty, pitted and in poor condition. Please replace all overworn cutting boards to prevent plastics from contaminating food during handling and processing., , **--The kitchen ceiling and vent hood was observed to be fuzzy (pollens and dust) with oil and grime build up. Please ensure the ceiling and hood is cleaned to prevent foreign particles from entering food during processing., , **--Duct tape observed on one of the knives handle in the kitchen on the magnetic knife storage. Please remove duct tape to prevent harborage of pathogens on its surface and ensure that utensils meet the requirement of smooth, cleanable, nonabsorbent, durable

**--- Toilet was observed to be steadily leaking water in a customer washroom (onto the floor). Plumbing must be maintained in good working condition, please repair.