Everest Gorkhali Kitchen

Inspector notes: Observed multiple TCS food items that were cold holding at temperatures above 41 degrees Fahrenheit, located in the Prep Top Cooler (see foods marked with asterisk in temperature log). Observed ambient temperature of cooler at 49F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS...

Inspector notes: Observed several non-food contact surfaces with build of food debris, including the rolling cart and the handles of bins for bulk food items. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to thoroughly clean all non-food contact surfaces.

Inspector notes: Observed multi-door cooler holding at 42F. Observed no TCS foods stored in the cooler during time of inspection. CA: Equipment shall be maintained in a state of good repair and proper adjustment. Advised to repair or replace the cooler and to continue not holding any TCS foods in the cooler until it is able to hold at 41F or lower (ideally 36F to 38F).

Inspector notes: Observed multiple foods located in the reach in cooler that had organic growth such as okra and eggplant. Condition. Food shall be safe, unadulterated, and honestly presented. P COS: PIC voluntarily discarded moldy okra and eggplant.

Inspector notes: Observed multiple TCS food items that were cold holding at temperatures above 41 degrees Fahrenheit such as goat curry, chicken curry, and cooked chicken. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded all out of temperature TCS food items in the cooler such as t...

Inspector notes: Observed pink and black organic growth located inside the upper portion of the ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Advised PIC to burn/discard ice and properly clean and sanitize ice bin before adding new ice.

Inspector notes: Observed onions stored trash bags and noodles stored in uncovered boxes. General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC moved onions and noodles to food grade containers for proper storage.

Inspector notes: Observed multiple personal items such as water bottles that were store below the prep top cooler in the main kitchen, cell phones and cell phone cords stored in the prep area, and a purse that was stored on a table with food storage bins. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single...

Inspector notes: Observed fruit flies in multiple locations including the dining area, front food service area, and main kitchen. Also observed one live cockroach in the front service area. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised PIC to eliminate harborage sources for flies and to make sure pest control service is routinely servicing establishment.