Curry & Biryani Zone

Inspector's notes

2nd repeat violation. No certified food manager certificate available for person in charge at time of inspection.

Inspector's notes

3rd repeat violation. Observed accumulation of food debris and residues beneath equipment in back prep area and below mat on grease trap lid.

Inspector's notes

2nd repeat violation. No certified food manager certificate available for person in charge at time of inspection.

Inspector's notes

Main front prep cooler found with chana marsala (cooked garbanzo beans), paneer, cooked goat, butter sauce, cooked onion and tomato sauce, tikki marsala, cooked chicken, hard boiled eggs, yogurt, and grilled paneer at 45 to 50 deg F. Paneer, cooked goat, and chanda marsala had been in cooler more than 4 hours and all other items had been in cooler less than 4 hours.

Inspector's notes

Observed can of raid insecticide above mop sink area.

Inspector's notes

Main prep cooler in front service area found with ambient air temperature of 47 deg F with min/max thermometer.

Inspector's notes

No probe thermometer available on-site to properly check cold holding temperatures of TCS foods.

Inspector's notes

3rd repeat violation. Observed accumulation of food debris and residues beneath equipment in back prep area and below mat on grease trap lid.

Inspector's notes

Observed no Certified Food Protection Manager on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated it will be posted during next routine inspection. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed raw chicken legs in trash bags stored in the walk in fridge. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC grabbed all the bags with the raw chicken legs in them and disposed of them. Corrective Action: Corrected at time of inspection.

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.

Inspector's notes

Floor and walls in the cook line are accumulated with food debris and build up. Clean, sanitize and mop as often as required. Repeat Violation: 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floor in cook line is accumulated with food debris and build up. Clean, sanitize and mop as often as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Individual portioned yogurt shakes with mango and cardamon are not labeled with food ingredients in the display reach-in cooler in dining room. The manager in charge made a food label with all ingredients and posted it to the unit. Corrected at the time of inspection.

Inspector's notes

Employees food container is stored on top of microwave. Item was removed and placed in a container away from public food in a designated area for employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

More than 25 skews accumulated with raw chicken are hanging next to grill on the wall. Interior surface of containers of spice are accumulated with build up. Food prep tables and doors and handles of reach in cooler has an accumulation of food debris or build up. All items were washed, rinsed and sanitized or cleaned in place if needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spices such as salt, grinded pepper and Cuman and red pepper removed from their original containers are not provided with an identity labeled. Items were properly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Low temp dish washer is not dispensing Chlorine sanitizer after 3-4 attempts and priming. Manager called for repair. Repair to a concentration of 50-100 PPM of chlorine sanitizer. Use three compartment sink to wash and sanitize dishes until repair is completed.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law - Re-install a hand sink in back prep room with prep sink. Hand sink must have hot and cold water and drain to the sewer. - Repair drain from prep sink so that it does not leak, and so that there is a minimum 1” air gap above floor sink. - Repair atmospheric vacuum breaker on mop sink faucet; it is leaking, has failed. - Either replace existing 1022 backflow preventer for soda system, or remove soda system (owner states soda system may be removed). - Service/repair dish machine so that it works properly, including providing appropriate electrical connection. - Repair cold tap handle to hand sink in front service area. Correct By: Correct Prior To Reinspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Seal all small holes in walls with caulk or silicone. - Re-paint lid to grease trap. - Replace corner guard at entrance to front service area from back kitchen. - Replace cove base tile where missing around mop sink. - Detail clean establishment, notably walls and under equipment such as sinks. - Replace missing vent cover above water heater. - Replace all missing or burnt-out lights. - Ensure all lights are either shielded or shatter-proof. - Make restroom door self-closing. Correct By: Correct Prior To Reinspection