The Chai Bar

2-3 staff members were observed in the front cooking area without proper hair control., - Ensure all staff use appropriate hair restraints, such as hair nets, caps, or other approved coverings, to prevent contamination of food.

**The violation still exists**, Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices., - Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.

**The violations still exist**, *Repeated Violation*, A few pots/pans were stored on the floor underneath the 3-comp sink., - Ensure to store the food items and utensils at least 6 inches above the ground.

**The violations still exist**, 1. The hard reach areas under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. , - The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup., 2. The kitchen was disorganized, including grocery items stacked haphazardly, trays of boiled potatoes placed on the three-compartment sink, and trays of food ready for deep frying stored on top of the flour bin., - Reorganize the kitchen to ensure proper food storage and workflow. Maintain clear separation between food preparation areas, sinks, and dry storage to prevent contamination and promote safe food handling.