| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets, shelving **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. For naan bread **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Kitchen **Repeat Violation** **Warning**
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29-18-4
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Basic - Drain cover(s) missing. Cook line **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Warning**
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14-11-4
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Basic - Equipment in poor repair. Scraper handle, cutting board with cut marks and no longer cleanable, ice machine interior with rust that has pitted the surface **Warning**
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36-73-4
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Basic - Floors/walls soiled/has accumulation of debris. Kitchen **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Walk in cooler, carrots in dry storage, seasonings and fryer oil in dry storage **Repeat Violation** **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Tandoori oven handle **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bag reach in freezer **Warning**
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33-16-4
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Basic - Open dumpster lid. One side broken and one side open **Repeat Violation** **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Removed **Corrected On-Site** **Warning**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates **Repeat Violation** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler and dry storage **Warning**
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unpainted drywall by dish area **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Prep area **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation** **Warning**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked noodles 48-50°f (cooling from 5/1/18 at 5pm temped at 12:41pm), cooked potatoes 46-47°f (cooling 5/1/18 in the morning unknown time temped at 12:42pm); cooked chick peas 59-51°f (cooling from 5/1/18 2pm 12:43pm); cooked cooked chicken curry 53-62°f (cooling 5/1/18 at 8pm temped at 12:44pm), cooked chick pea blended 51-52°f (cooling 5/1/18 7pm temped at 12:45pm) establishment closed at 9pm on 5/1/18 **Repeat Violation** **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Repeat Violation** **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer- manager went over with employees **Corrective Action Taken** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Cooked chicken **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 4 by water bucket next to walk in cooler, approximately 10 in handwash sink in bar- not **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47°f, heavy whipping cream 47°f, ghee 79°f- placed into reached in cooler **Corrective Action Taken** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked noodles 48-50°f (cooling from 5/1/18 at 5pm temped at 12:41pm), cooked potatoes 46-47°f (cooling 5/1/18 in the morning unknown time temped at 12:42pm); cooked chick peas 59-51°f (cooling from 5/1/18 2pm 12:43pm); cooked cooked chicken curry 53-62°f (cooling 5/1/18 at 8pm temped at 12:44pm), cooked chick pea blended 51-52°f (cooling 5/1/18 7pm temped at 12:45pm) establishment closed at 9pm on 5/1/18 **Repeat Violation** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. cooked chicken 104°f discussed proper hot holding with management **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw lamb over sauce in walk in cooler, raw chicken over sauces walk in cooler went over safe refrigeration storage with management **Corrective Action Taken** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 15 hard and dry on wood boards on dry storage, 40+ hard and dry on floor under dry storage shelving, 10 dry by table storage, 10 unknown under equipment storage shelf **Admin Complaint**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in cooler interior, microwave interior, cutting board stained **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and too deep **Repeat Violation** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Rinsing container, storing stainless steel mesh **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line water ran approximately two minutes 79-80°f, employee restroom 79°f ran approximately 1 minute **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. And papertowels-kitchen. Began placing soap at sinks **Corrective Action Taken** **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Repeat Violation** **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer name and certificate number **Repeat Violation** **Warning**
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