- Basic - Attached equipment soiled with accumulated dust. Fan cover in the reach in cooler
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For holding chicken
- Intermediate - Soil residue in food storage containers.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated food debris. Near stove.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees handbag on top of canned food.
- Basic - Floor soiled/has accumulation of debris. / kitchen.
- Basic - Working containers of food removed from original container not identified by common name. / next to cook line.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin / front counter. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / reach in cooler by cook line / unit used to store dry food only.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato based sauces 50-71F cooling overnight
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked tomato based sauces cooling in too large amount, stacked and covered in reach in cooler
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on juice dispensing nozzles.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked meats, vegetables in reach in cooler
- Observed food debris accumulated on kitchen floor under and behind equipment
- Observed food debris accumulated on kitchen floor under spice shelving and along tandoor
- Observed holes in ceiling around pipe chases.
- Observed nonfood-grade containers used for food storage. Common storage/ milk crates used for storing produce and broccoli
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of mall corridor door
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed upper interior of microwave soiled. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potato/vegetable filled pastry 99-101F for 20 minutes per operator. Discarded by manager
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Equipment food contact surface not removable for sanitizing. Recommended using removeable pan foor butter that can be washed, rinsed, sanitized.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. This violation must be corrected by : 11 8 11.
- Observed attached equipment soiled with accumulated dust.Vent over warewashing area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 90F on makeline cooler for 30 minutes per operator, used to make naan wrap. Food must have temperature control. Recommended placing food into makeline cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Curry vegetables 60F for 30 minutes per cook moved into reach in cooler for temperature recovery
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter 108F on oven ledge for 2 hours per operator. Recommended waiting until oven is hot before placing butter for hot holding Food removed from stationary pan and reheated to 165F for continued hot holding
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Vegetable stuffed pastries 121F on frontline steamtable, Recommended keeping foods flat in holding pan for better hot holding
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8/8/2011 | Routine - Food | Warning Issued |
- Observed build-up of food debris inside makeline and upright coolers
- Observed makeline cutting board grooved/pitted and no longer cleanable.
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3/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.Several in cookline area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked vegetables & rice 83F in kitchen over 4 hours per cook.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dairy items, portioned 57F for 2 hours per foodhandler. Moved to refrigeration for temperature recovery
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Beans 83F & vegetables 116F on shelf over stove for 2 hours per cook. Reheated to 165F for continued hot holding
- Critical. Observed food being cooled by ineffective method.Spinach curry cooling in too large quantity over 2 inches.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Spinach curry 60F cooling overnight per operator
- Critical. Observed potentially hazardous food thawed at room temperature.Chicken
- Critical. Observed flour stored on floor.Under storage rack in kitchen
- Critical. Observed liquid shortening stored on floor in kitchen
- Critical. Observed employee put on clean gloves without washing hands first Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Bar towels used for cooking bread in tandoori.
- Critical. Observed heavily encrusted material on can opener and surrounding area
- Observed build-up of food debris on outside of reach in cooler, walls by stove ,back of microwave & pass through window area
- Observed build-up of food debris on interior of reach in freezer.
- Observed single-service articles stored without protection from potential customer contamination.Plasticwares on front line
- Critical. Hand wash sink lacking proper hand drying provisions.Frontline
- Critical. Handwashing cleanser lacking at handwashing lavatory.Frontline
- Critical. Observed unlabeled chemical spray bottle over mopsink
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training. Licensed on 11-11-10
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12/17/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (lettuce ) in reach in cooler.
- Observed a nonfood-grade basting brush used in food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions.Frontline Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.60 days to acquire
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide employee training within 60 days of date of hire.
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11/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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