Satkar Indian Cuisine

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ladle scoop was washed in hand washing sink.

High Priority – Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf

3 live rice weevils ontop of the rice bags

2 live rice weevils in flour bin. See stop sale

8 live rice weevils in rice binn2 live rice weevils in flour binnn5 dead rice weevils in starch bin see stop sale

10 dead rice weevils in corn starch bin see stop sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over ready to eat noodles walk in cooler operator removed Corrected On-Site

High Priority – Roach activity present as evidenced by live roaches found. 1 live roach under dish machine

2 live roaches by three compartment sink and prep line n1 live roach on cooks line floor n3 live roaches under reach in cooler by walk in cooler.

High Priority – Rodent activity present as evidenced by rodent droppings found.approximately 16 rodent droppings under dry storage space area.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live rice weevils in bins of Coconut power 5lbs Wheat flour 1lbs Rice flour 5 lbs 5 lbs

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by walk in cooler wall side ambient temperature 56 f held overnight no temperatures taken.Stop sale: cook tomatoes sauce 10 lbs 60 f , Indian cheese 3 lbs 56 f potatoes.25 56 f mozzarella cheese.25 60 f

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by walk in cooler wall side ambient temperature 56 f held overnight no temperatures taken.Stop sale: cook tomatoes sauce 10 lbs 60 f , Indian cheese 3 lbs 56 f potatoes.25 56 f mozzarella cheese.25 60 f

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink used for purposes other than handwashing. Washing utensils in hand washing sink.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.rice lamb cook vegetables cooked noodles not dated walk in cooler.