| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O); Priority Foundation; 2-201.11(A) Priority; The PIC nor employees could provide or explain their employee health policy, signage, forms, or a verbal health policy. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. The permit holder shall require food employees to report to the PIC if they have symptoms of a food borne illness (vomiting, diarrhea, jaundice, sore throat with fever, open wound that can't be covered) or have been diagnosed with or exposed to one of the following: Norovirus, Salmonella Typhi, Hepatitis A, Shigella, E. coli or nontyphoidal Salmonella. CDI- EHS explained policy; gave employee health decision chart and 1B forms. Will email Hindi, Spanish and Tamil employee health documents. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Violation; No procedure was available during the inspection. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces. CDI- EHS provided PIC with a copy of the procedure. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12; Priority Foundation; Dish handwashing sink did not have paper towels. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Paper towels were provided.
5-205.11 (B); Priority Foundation; Front waitress hand sink does not work properly and a filtered water attachment is hooked up to it. Remove filtered water attachment. And make cold and hot knobs both available. A handwashing sink may not be used for purposes other than handwashing. EHS will verify compliance within ten (10) days. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; Pitchers had sticky date mark residue. Lids stored with food debris. Multi use foil covered heat plates with food debris that is used for customers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes placed to be cleaned and sanitized.
4-602.11(A); Priority; Per conversation with employees, food contact surfaces were not being sanitized and cleaned properly. They were "wiped" with soapy water when done being used and a sanitize step was not being applied. After being cleaned, food-contact surfaces and utensils shall be sanitized using an approved hot water or chemical sanitization method that meets the required time, temperature, concentration, and/or EPA label requirements. CDI- EHS made chlorine sanitizer with the PIC and explained how to use it. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1); Priority; Observed biryani sauce at 72F. The sauce was heated at 11am. Except during preparation, cooking, or cooling, or when TPHC is used, TCS FOOD shall be maintained at 135°F or above, except that roasts may be held at 130°F or above. CDI- PIC reheated the sauce to 165F immediately for holding. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2); Priority; Yogurt sauces stored at 50F on countertop for customer order. Mint chutney with yogurt was at 44F in back walk in used for beer products. Except during preparation, cooking, or cooling, or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- The yogurt sauce was placed out at 11am this morning from the walk in cooler. They were moved back to the walk in cooler to cool back to 41F. Mint chutney was voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17; Priority Foundation; Multiple TCS foods not date marked including: cabbage mix and biryani made 7/21/26, butter sauce and chicken made 7/22/26, paneer made 7/21/26, and white rice made 7/22/26. RTE TCS foods prepared and held for more than 24 hours shall be marked with date of prep, date of discard or both, and held no longer than 7 days at 41F. CDI- EHS had PIC date mark all foods.
3-501.18; Mango lassi containing milk, was stored in the reach in cooler with a date mark of 7/9/26. Food shall be held for a total of 7 days at 41F and discarded. CDI- Mango lassi was discarded. |
|
27
|
0.50
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-302.14; Priority; Rose water and iris water with labeling that states "external use only" was located in the restaurant and being added to foods. Food shall be protected from contamination that may result from the addition of unapproved food or color additives. CDI- EHS had PIC remove the rose water and iris water from premise. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Pf; Degreaser and oven cleaner not labeled in spray bottles. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottles were labeled by the PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Rice and eggs below 135F cooling on prep tables without being placed to "actively cool". Rice actively cooling in walk in cooler in large containers with covered lids. Food shall be cooled using shallow pans, separated into smaller portions, using rapid cooling equipment, by stirring the food placed in an ice bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI- EHS had PIC uncover foods and place in the walk in cooler. PIC removed lids from cooling foods. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-503.13; Priority Foundation; Samosas were thawing outside of refrigeration. They were not being "slacked". Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI- Samosas moved to refrigeration to continue thawing process. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Continue working on labeling spices in cook area. Label the sugar bin. Except for working containers of food that can be readily and unmistakably recognized, working containers of food shall be identified with the common name of the food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Employee working with long beard in the kitchen. Employees shall wear hair restraints.
2-303.11; Core; Employees wearing wrist jewlery. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Repair the oven that is not working. Repair the left plate of the right oven that comes off when oven is opened. Replace missing knob on bar reach in cooler holding mango lassi. Replace torn gaskets throughout. Replace bin on corn starch container that is cracked. Remove any cracked bowls. Raise the dropped bottom shelving on prep tables 6 inches above the floor (no food today on them). Maintain equipment in good repair.
4-205.10; Core; Remove domestic equipment: food processor/grinders. Remove equipment that is not ANSI listed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.12; Priority Foundation; No high temp thermometer or sticker were avalaible for dishwasher. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. EHS will verify a high temp thermometer or dish stickers (160F) are provided in ten (10) days by 8/2/26.
4-203.14; Priority Foundation; No chlorine test strips available for chlorine sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS will verify chlorine test strips are provided in ten (10) days by 8/2/26. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C); Core; Clean the outside of every reach in cooler, inside equipment and dry storage racks throughout the facility. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11/12; Core; Grouting is needed throughout kitchen. Many wall corners in need of repairing. Cleaning of floors needed under equipment. Stained ceiling tiles outside of bathroom area. Small leak from rain present between walk in cooler and front line. This is not directly above food or equipment. There was a table with bread baskets present and they were moved. Repair roof leak immediately. Maintain floors walls and ceilings clean and in good repair. |