FLAMES INDIAN CUISINE

High Priority - Toxic substance/chemical improperly stored. Windex on reach in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked by reach in freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near kitchen entrance. Handwash sink at front counter.

Intermediate - No soap provided at handwash sink. No soap at Handwash sink at front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked cauliflower and multiple items in walk in cooler. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of microwaves in kitchen. Reach in cooler handles.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on microwave in kitchen.

Basic - Floor soiled/has accumulation of debris. On cooks line under fryer and equipment.

Basic - Food stored on floor. Multiple containers of sauce on floor in kitchen. Bulk boxes of shrimp and multiple items in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. Reach in cooler doors. Sides of fryer and equipment on cooks line.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting raw onions prior to be washed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers soiled.

Basic - Stored food not covered. Yogurt sauce and multiple items in reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.

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 cleanup procedures to chef. Chef printed and posted at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink across from cooks line has food debris in drain. Handwashing sink in dish area had pans in sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb in reaching cooler held longer than 24 hours without date marking no date mark Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed at time of inspection Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from cooks line is soiled

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to cooks line is missing handwashing sign. Handwashing sink in dish area is missing handwashing sign Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to cover nann dough. Chef removed cloth.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomatoe sauce cold holding at 71F. Prepared on 02/18/2025.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoe sauce cold holding at 71F. Prepared on 02/18/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has deep groves and stains on reach in cooler in kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken,beef cooked and held longer then 24 hours inside walk in cooler has no date markings.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in kitchen area.

Basic - Employee beverage container in ice machine/ice bin. Employee drink stored inside reach in cooler on cooks line. Manager discarded drink. Corrected On-Site

Basic - Food stored on floor. Bread crumb bucket stored on floor in kitchen area. Chef removed and properly stored bread crumbs.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 70F on small table next to reach in cooler in kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing on cooks line.

Basic - Uncovered food stored near sink exposed to splash. Cooked chicken,cooked beef cooked rice all stored inside walk in cooler with no covering.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over top cooked sauce inside double door refrigerator by dishwasher.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.cooked rice,cooked beef, cooked and held longer then 24 hours has no date markings inside walk in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in kitchen area. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. No employees using hair restraints at time of inspection.

Basic - Food stored on floor. Boxes of food stored in floor inside walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dishwasher has no hand washing sign. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees bottle water stored inside reach in cooler on cooks line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor underneath hand washing sink in kitchen area.

No child labor law poster. For reporting purposes only.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 89F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtopped sauce inside double door refrigerator by dishwasher. Chef removed and properly stored eggs.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand washing sink in kitchen area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared onsite and held longer then 24 hours has no date markings inside reach in cooler on cooks line. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Chef removed bowl and placed at dish washer. Corrected On-Site

Basic - Food stored on floor. Food stored on floor inside walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed and placed tongs at dishwasher. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth sorted underneath cutting. Chef removed cutting board and cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket inside reach in cooler are soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee answered phone with glove on got off phone started cooking without washing hand or changing glove. Had a conversation with chef about proper hand washing. Chef washed hands. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels no dispensing. Employee fixed dispenser. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No prepared food inside walk in cooler has a date. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating on cooks line. Employee moved to designated area for employee to eat. Corrected On-Site

Basic - Food stored on floor. Food stored on floor inside walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table. Employee removed and placed knife's at dishwasher. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor around fryer is soiled. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cooked rice,chicken stored on floor. Repeat Violation - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 85F. - From follow-up inspection 2024-01-05: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in front server station is blocked by reach in frezzer.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line.

Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on food inside walk in cooler.

Basic - Floor soiled/has accumulation of debris. Floor next to fryer is soiled with buildup of grease. Repeat Violation

Basic - Food stored on floor. Fresh ginger,grease stored on floor next to walk in cooler door.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer Underneath food preparation table next to reach in cooler on cooks line has buildup of grease and old food debris. Gaskets throughout kitchen are soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cooks line has old food debris covered with mold-like substance.

Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on cooks line. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has black-mold like substance. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips at time of inspection. Repeat Violation

Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in kitchen area. Employee placed soap at hand washing sink. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor around fryer station has grease buildup.

Basic - Food stored on floor. Grease stored on floor in kitchen area. Manager removed grease and properly stored it. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup throughout freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and properly stored them. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sinks in kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of dust and grease in kitchen area. Top of dishwasher has debris buildup. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water underneath dishwasher.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken cold holding 50F at 12:15 retmp at 1:22 48F stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken cold holding 50F at 12:15 retmp at 1:22 48F stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board solid and can not be cleaned.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing Sink had cut herbs inside it.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dishwasher uses chlorine and they have lactic acid test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in kitchen area. Chef placed paper towels at sink. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler door is in disrepair on the inside of door.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cooks line. Chef removed tong. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water without proper temperature. Chef removed utensils from water and discarded water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in coolers.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at employee hand washing sink at end of cooks line.

Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings without labeling of ingredients.

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. Tested at 0ppm. Manager will set up three compartment sink and sanitize dishes

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by freezer

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

Intermediate - Nonfood-grade basting brush used in food. On cook line.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Next to expo window

Basic - Equipment in poor repair. Cracked tandoori oven in kitchen

Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen

Basic - Food stored on floor. Bag of onions, case of ginger and rice on floor in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of make tables, ovens, fryers, tandoori oven, cooler doors and shelving throughout kitchen.

Basic - Plumbing system in disrepair. Hand sink at server station, cold water not working. Manager in process of getting repaired. Servers have access to hand sink 10 feet away to use in meantime

Basic - Wall and ceilings soiled with accumulated grease, food debris, and/or dust. Throughout kitchen