BOLLYTWIST

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 81F. Operator removed. Corrected On-Site Warning - From follow-up inspection 2026-02-09: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice cooked rice inside reach in cooler(44-52F - Cooling since 7 the night before) Rice did not cool from 135F to 41F within 6 hours. See stop sale,

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice cooked rice inside reach in cooler(44-52F - Cooling since 7 the night before) Rice did not cool from 135F to 41F within 6 hours. See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice inside reach in cooler(44-52F - Cooling since 7 the night before) inside covered deep metal container with condensation/water build up on top of lid.

Basic - Bowl or other container with no handle used to dispense food. Observed plate with no handle used as scoop inside rice, operator removed

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled throughput establishment

Basic - Food stored on floor.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (48-49F - Cooling)at 11:44 to 49 F 12:05 since 10:45 in cooler #1 at cook line Food placed in a plastic container not deep enough to be exposed to cold air; operator changed pans ; at this rate food will not reach 41 F or below within 4 hours; Corrective Action Taken

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked cabbage 89F at 1:45 to 78F at 3:05( cooling since 12:30) food stored in large quantity and covered, at current rate of cooling, food did not reach to 70F within 2 hours- see stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Skewers not sanitized while washed.

High Priority - Nonfood-grade bags used in direct contact with food. Observed fresh ginger in non food grade to-go/ shopping bag- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken and raw shell eggs over cooked sauce in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked cabbage 89F at 1:45 to 78F at 3:05( cooling since 12:30) food stored in large quantity and covered, at current rate of cooling, food did not reach to 70F within 2 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall glass reach in cooler- rice pudding 49F- cold holding- food not prepared or portioned today. As per operator, food left on counter for 30 minutes. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Hydrogen peroxide over mint fresher- operator stored chemical properly.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-05-23: Cutting board has not been replaced. Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table ; removed Corrected On-Site - From follow-up inspection 2024-05-23: Observed employee drink during this visit. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over peas and cheese at walk in freezer. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked chicken reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: cooked potatoes (50F - Cold Holding); briyani masala (cooked onion sauce) (46F - Cold Holding) Observed aluminum foil liner in pan of potatoes possibly restricting cold air flow. Observed missing pan allowing air to escape in cooler near briyani masala. Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. masala sauce (cooked onion and tomato sauce) (120F - Hot Holding) Observed pot of masala sauce on stove with no flame. Per operator, out of temperature for 1 hour. Operator turned flame back on, rechecked 145F hot holding. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Sanitizer spray bottle stored next to clean silverware tray by entrance to kitchen. Operator stored sanitizer properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line: diced tomatoes (50F - Cooling) at 2:30 since 2:00 - 52F 2:55 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, lamb and salmon offered on menu and is served undercooked per customer request. Sent consumer advisory to operator. Advised operator to fully cook lamb and salmon until consumer advisory is posted in dining room. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine handled dirty dishes then proceeded to handle clean dishes without washing hands- educated operator- employee washed hands. Corrective Action Taken

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Containers used originally as detergent containers used to store sugar and salt at dry storage area- see Stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lowes bucket used to store tamarind sauce at dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table by cookline- Chicken - 72-73F- cold holding- operator states food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked lentils - 45-46F at 2:00 to 45-46F at 2:30 (cooling since 10:30)- food placed in ziplock bag- at current rate of cooling food will not reach 41F with reusing 2 hours- operator placed in reach in freezer to quick chill. Corrective Action Taken

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline - operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink- by cookline- operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar and salt containers at dry storage- operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water at prep table by cookline- operator removed. Employee open bottle of water at prep table by three compartment sink- operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. For employees working at cookline- operator provided. Corrected On-Site

Basic - Food stored on floor. Container of flour stored on floor by cookline- operator moved off floor. Corrected On-Site

Basic - Single-service articles improperly stored. To- Go container at cookline not inverted- operator inverted. Corrected On-Site

Basic - Stored food not covered. Container of spices at shelves next to cookline not covered- operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour at cookline not labeled- operator labeled. Containers of sugar and salt at dry storage not labeled- operator labeled.Corrected On-Site 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 0ppm. Operator tried priming line still 0ppm. Operator set up triple sink with 75ppm chlorine for sanitation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegan stew 72°F on prep table at cook line, for less than one hour. Operator placed in refrigerator. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs over cooked lamb. Eggs relocated. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Dry storage area - bulk salt container. Container labeled. Corrected On-Site