AROMA INDIAN CUISINE

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 92°f, cooked lamb 79°f, both cooling on prep table for 1.5 hours, cooked chicken 52°f, had operator move items to walk in cooler. Corrective Action Taken

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

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 lamb, cooked rice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in sauce on line. Bowl in spice in black container on storage rack.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line nonfood-contact shelves. Cooks line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front kitchen area. Repeat Violation

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Only specified on cork board in front lobby. Repeat Violation

Basic - Floor area(s) covered with standing water. Floors in back prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Half consumed bottle of water in front line cooler.

Basic - Standing water in floor drain/floor drain draining very slowly. Back prep area. No raw sewage observed.

Basic - Working containers of food removed from original container not identified by common name. Black container on storage shelf.