Apna Bazaar

Inspector's notes

Observed both handwashing sinks in establishment to be without paper towels at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut melon 46*F-52*F in cold holding unit at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, melon was cut the previous day and had been in the same cold holding unit since then. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips on site for quat sanitizer used in establishment. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 5/8/26. Corrective Action: Correct prior to reinspection, can be verified through electronic means.

Inspector's notes

Observed dripping water from the 3-compartment sink valve in back-of-house. All plumbing must be maintained in good repair at all times. PIC was made aware of the issue and stated a work order will be put in. Corrective Action: Correct prior to next routine inspection.