Top Notch South Indian Kitchen

** - high risk potentially hazardous foods were being stored longer in the walk-in cooler than the recommended 3-5 day use. Staff informed the PHI that all high risk cooked foods were kept a maximum of 3 days. The tape on the containers that indicated made on dates ranged from May 8-May 31. The inspection occurred on June 3, 2026. Discard all high risk cooked meats, cooked vegetables, and high risk ready-to-eat foods that are older than the 5 day indicator. Many of the foods observed in the walk in cooler appeared dry. IMMEDIATELY CEASE AND DESIST the practice of continuing to serve customers high risk foods that are older than 5 days. Remove and dispose of all high risk foods that are older than 5 days. RETRAIN STAFF in proper food safety procedures., Examples:, -fish – May 27, -Fish curry kerala – May 9, -Chicken curry May 29, -Fish curry May 16, -Beef curry May 22, -fried onion May 12, -sauce (type unknown) May 8

** - no sanitizing solution was ready made when PHI arrived for proper used cloth storage.

** - several used, wet, dirty cleaning cloths were observed mounded on countertops and not stored in a sanitizing solution when not in use as required.

** - Packages and containers were stacked with the dirty bottom or exterior stored in direct contact with other food ingredients with no barrier to protect the food in between. Example: a bag of urad dal was stored with the exterior of the package in direct contact with bulk unprotected rice., ** - foods and food equipment were improperly stored directly on the dirty floors, dirty shelving, dirty tables.

** - staff admitted to using canning jars for undisclosed food made onsite. The broken seals for the canning jars had been saved along with a collection of used dirty canning jars that were not cleaned after use. There was no lab reports to prove the food within was safe for canning, the staff did not produce pH testing kits or water activity testing devices to prove the food was safe for canning. DO NOT use canning jars. Have the food tested for perishability before canning jars can be used. Use plastic containers, metal containers, or glass containers with lids that do not hermetically seal until such time that the lab tests are completed and demonstrated that canning jars can be used. DO NOT ever save the broken seal as it cannot be re-used for canning purposes. IMMEDIATELY CEASE AND DESIST., ** - black garbage bags were used to cover food equipment in the back room. Black garbage bags are NOT food-grade. Please use only food grade materials to cover food and/or food equipment.

** - raw fish was stored next to uncooked vegetables (ie. peeled onions) in the walk in cooler. Please ensure all raw meat, raw fish, raw seafood is not stored beside, or above high risk foods such as vegetables, cooked foods, and ready-to-eat foods at any time., ** - stored open flour and rice were observed to be contaminated with foreign objects and foreign debris

** - cooked vegetable (breaded and fried peppers) were cooked then left overnight in the fryer baskets at room temperature. Retrain staff on proper high risk food temperature requirements for safe food storage.

** - improper dishwashing was observed: staff are not using the required sanitizing step on hand washed dishes nor was some of the equipment fully dried before storage. When PHI asked for the dishwasher to be set up for testing, the chef did not set the dishwasher up correctly and ran it without filling. Retrain all staff on proper use of the mechanical dishwasher AND how to properly clean, rinse, and SANITIZE all dishes in the compartment sinks.

** - oversized cooking pots were observed stored in the back room that were previously removed as was required. The pots do not fit in the provided cleaning sinks nor do they fit in the provided dishwasher. Remove and DO NOT bring back the oversized pots. IMMEDIATELY CEASE AND DESIST use of the oversized pots. All food equipment such as pots must fit in the cleaning sinks, can be rotated within the cleaning sinks, and be completely submerged in sanitizer – alternatively – fit and can be sanitized in the mechanical dishwasher. All pots that do not fit this requirement must be removed from the facility and not used again.

** - staff admitted to running oversized food equipment and conducting food handling in the back room that contains no handwashing sink. The peeler was not on wheels, too heavy to move, the extension cord available for use. A soup insert with water was next to the peeler, sitting on the floor. IMMEDIATELY CEASE AND DESIST all open food handling in the back storage room. Further non-compliance may result in further enforcement action being taken by the Public Health Inspector. Repeat violation.

** - spoons, scoops, bowls were stored with the dirty high-touch surface in contact with the food ingredients, spices, and high risk foods. Repeat violation. Do not use bowls as scoops. Use scoops with handles and ensure that the dirty high-touch surfaces does not come into contact with the food. Repeat violation., ** - manufacturer sales labels were still intact and in good condition on several containers, lids, pots, etc. which are to required to be removed BEFORE the food equipment is put to use. If regular and thorough dishwashing is being practiced, the labels would not survive the process. Remove ALL sales labels from food equipment, then clean and sanitize the equipment BEFORE it is used for food preparation, food storage, and / or contact with food. Repeat violation.

** - dirty contaminated personal items, dirty ladders, were stored with food equipment (ie. phones, keys, drinks, etc.). Food equipment was stored on the seat of a dirty chair. Ensure that all personal items and items not related to food or food equipment storage are stored separately an in a manner that contaminates neither food and/or food equipment. Repeat violation.

** - written pest control reports were not available upon request. Reports seen onsite most recent report – Dec 2025. Repeat violation.

** - Cutting boards were in very poor condition that includes but is not limited to: gouges, missing plastic on the surfaces, surfaces overworn and pitted, filthy, and what appeared to be a mold like substance on many of the boards. When PHI moved the cutting boards (3 different storage areas within the facility) a strong moldy and sour odor was experienced in both storage areas. Repeat violation

** - multiple unfinished plywood shelves were installed into a speed rack. All surfaces for food equipment and storage must be smooth, cleanable, nonabsorbent and durable. Unfinished wood does not meet this requirement. Remove/replace/refinish.

** - the handwashing sink was leaking water from the faucet. The compartment sink was leaking water from 2 places on the faucet. Repair required.

** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to: the glass counters in the front service area, microwaves inside and out, all rolling carts, kettles, rice cookers and the rice cooker insert, blender blades/lids/containers, canopy ventilation filters, the underside of the shelf over the grill, doors to freezers and food equipment, every container and lid, tables, folding table, interior and exteriors of all cold holding equipment, ** - fryer baskets were left dirty and in poor sanitary condition overnight with cooked high risk food within. Ensure that all food equipment such as fryers and rice cookers that comes into contact with food is cleaned and sanitized before use and not left overnight in a dirty and unsanitary condition. Staff appeared ready to use the dirty baskets without cleaning. Retrain staff. , ** - blenders were observed in very poor sanitary condition: the handle interiors exhibited food and what appeared to be a mold-like substance, the bottom of the blender container was filthy with a buildup of food, debris, and what appeared to be a mold-like substance, the blender blade interior exhibited a buildup of food, debris, and grunge, the blender bases were covered in food, handprints, and a buildup of grunge as were the blender container lids., ** - a collection of used canning jars and other dirty food equipment that would take time to collect were observed stored dirty and not cleaned and sanitized in a timely manner.

** - Cutting boards were improperly stored in an unsanitary condition: cutting boards were stored wet without proper air flow, trapping the moisture and creating what appeared to be mold growth. Retrain staff on proper dishwashing procedures and ensure that the sanitizing step as well as the air dry step is conducted properly. Repeat violation

** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to sanitation: floors throughout the kitchen and back storage areas in hard-to-reach areas, all shelving in back storage room, the child high chair, all tables and shelving below.

** - Bathroom sanitation: doors, sinks, walls, and toilet bases exhibited a buildup of grime and biomaterial.

** - written cleaning schedules were not in use. Last documented usage was January 2026.