Marigold Maison Indian Restaurant

Inspector's notes

Observed no paper towels at the handwashing sink at the in-use bar area 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 no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they have paid and are taking the test soon. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed cooked lamb 4/20, cooked chicken 4/20, cooked vegetables 4/16, sauce containing cooked vegetables 4/16 date marking in the walk-in cooler at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated that he is taking the course right now and will have it posted prior to next routine inspection. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed a leaky gasket in the mop sink located back of house. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal tongs on the line hanging by the handle of ovens. Observed spatula and metal dough scraper wedged in-between the wall by the hand sink. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly sent to the 3 bay sink to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet dishes being towel-dried instead of air-dried. Discussed with PIC that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC will review air-drying requirements with staff. Corrective Action: Corrected at time of inspection.