NEW INDIAN HARBOR

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025. Operator renewed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked lentil (128F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 10 minutes. Operator put on stove to reheat to 165F for hot holding. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by trash can at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing windex at bar.

Basic - Food stored on floor. Observed oil carton stored on floor at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat cheese and milk in right flip top cooler. Operator properly separated Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket stored at prep table (Chlorine 0ppm). Operator changed chlorine. Chlorine tested 100ppm Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep shelf. Employee removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between left flip top,cooler and glass cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils container of water 88F. Operator turned up heat on oven to reheat Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) in kitchen. Advised employee to correct to 50-100ppm.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee bean sprouts stored inside walk in cooler, not separated from food to be served to public.

Basic - Interior of microwave has accumulation of food debris, in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lamb sausage (49F - Cold Holding) stored inside four door flip top cooler at cook line. Per operator, food not prepped or portioned today; food stored in cooler overnight. Operator discarded. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lamb sausage (49F - Cold Holding) stored inside four door flip top cooler at cook line. Per operator, food not prepped or portioned today; food stored in cooler overnight. Operator discarded. Stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at cook line soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food remnants inside hand wash sink at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown solution stored at bar. Operator labeled. Corrected On-Site

Basic - Food stored on floor. Observed carton of fryer oil stored on floor at cook line. Operator properly stored. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed WD-40 stored above Indian dessert mix, sugar, and salt on dry storage shelf in kitchen. Operator properly stored. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue solution stored next to bar. Operator labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents throughout kitchen area.

Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside bar ice machine, handle in contact with ice. Operator properly stored. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry chicken (46F - Cooling) overnight inside walk in freezer. Food never reached 41F. Stop sale.

Basic - Food stored on floor. Observed frying oil carton stored on floor at cookline. Operator removed. Corrected On-Site

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. Dish machine sanitizingat 0/ppm chlorine

Basic - Food stored on floor. Oil/shortening container/kitchen/corrective action taken/operator stored oil/shortening container back on shelf. Corrective Action Taken

Basic - Stored food not covered. Cooked Eggplant mix/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

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. Dish machine @0ppm chlorine, operator primed line.,chlorine 50ppm Corrected On-Site

High Priority - Raw shelled eggs stored on top case with unwashed tomatoes inside walk in cooler. Operator moved eggs and stored correctly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in bar.

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

Basic - Food not stored at least 6 inches off of the floor. Case of potatoes on floor in dry storage area in kitchen. Operator elevated Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Bowls next to rice warmer in dining room. Operator inverted Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved towels to be washed Corrected On-Site

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. Dishwasher (Chlorine 00ppm).

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expiration date, December 1, 2021. Owner unable to renew on line, multiple attempts failed, Phone system is down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-butter (119 - Hot Holding). Employee reheated to 165°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough machine

Intermediate - Handwash sink not accessible for employee use at all times. Bar area, blocked by a tray of papers on floor. Employee removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer kit

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entrance of cook line. Employee provided Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Water leaking from pipe and/or faucet/handle.HWS end of kitchen line.

High Priority - Raw animal food stored over or with unwashed produce. Flat of raw shell eggs over unwashed vegetables, eggs moved to bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of fish thawing in hand sink on cookline, item was removed Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At end of cookline, manager fixed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Larger containers of onions under prep table on cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 90f water, cooked turned on burner to heat water. Water heated to 150f Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cookline. Wiping cloths placed in sanitizer bucket Corrected On-Site