FLAVORS OF INDIA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

Intermediate - Handwash sink not accessible for employee use at all times. Tray blocking hand wash sink at kitchen entry. Oper moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at kitchen entrance

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pans on storage racks. Operator inverted Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks put on hair nets Corrected On-Site

Basic - Food storage container/container lid cracked or broken. 8qt container cracked. Operator discarded Corrected On-Site

Basic - Food stored on floor. Container of chicken. Cooking oil containers. Blended greens.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves are heavily soiled Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit does not meet requirements for egress

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel used to wrap rising dough Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main reach in cooler on cook line cut tomatoes (56F - Cold Holding); slaw (56F - Cold Holding); hummus (52F - Cold Holding); heavy cream (57F - Cold Holding); cooked chickpeas (52F - Cold Holding) Warning

Basic - Accumulation of debris inside warewashing machine. Possibly rusting on interior. Brownish haze on all interior surfaces

Basic - Equipment in poor repair. Torn gaskets on reach in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to steam well. Utensils in standing water at 91°F. Operator discarded Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel in contact with rising dough Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Over clean side landing for dish machine. Operator discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice scoop is heavily soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray of sauces on well. Operator moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On service side of line

Intermediate - No soap provided at handwash sink. On service side of line

Basic - Cardboard used to line food-contact shelves. On shelf for onions

Basic - Cardboard used to line nonfood-contact shelves. Over reach in cooler for sauces near kitchen entry. Operator discarded Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On prep table in front of rice cooker

Basic - Food stored on floor. Operator is thawing multiple food items in shallow pans on the floor beneath equipment. Operator moved Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and scoop in standing water at 93°F next to steamwell

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and condenser cover have an accumulation of mold like substance Repeat Violation

Basic - Stored food not covered. In walk in cooler. Vast majority of food items are not covered. Operator covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Operator is thawing multiple food items in shallow pans on the floor beneath equipment. Moved to reach in cooler Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Set up triple sink Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel in contact with rising dough

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line. In main reach in cooler cooked vegetables (51F - Cold Holding); cooked chicken (51F - Cold Holding); sauces (51F - Cold Holding); cut tomatoes (51F - Cold Holding) all food items have been in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line. In main reach in cooler cooked vegetables (51F - Cold Holding); cooked chicken (51F - Cold Holding); sauces (51F - Cold Holding); cut tomatoes (51F - Cold Holding) all food items have been in unit overnight. SEE STOP SALE Warning

Basic - Bowl or other container with no handle used to dispense food. 2oz condiment cup used as scoop in spices

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Main reach in cooler on cook line is not holding temperature. Torn gaskets and ambient temperature of 53°F

Basic - Equipment in poor repair. Torn gasket on main reach in cooler for cook line

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to reach in freezer

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator will use triple sink

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook was cutting cilantro that is used as garnish

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near front kitchen entrance yogurt (51F - Cold Holding); cut tomatoes (55F - Cold Holding); pesto (53F - Cold Holding); sweet sauce (52F - Cold Holding). Operator moved to other refrigeration Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink Repeat Violation

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Operator makes own yogurt and stated that part of the process it is left at room temperature Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed paperwork Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler door near front entrance to kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in cooler near front kitchen entrance has torn gasket Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On service side of line near hot tank. Water at 83°F Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Beneath make line Repeat Violation

Basic - Single-service articles improperly stored. On floor in hallway near restrooms