Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Open can of soda on frontline food table . Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone placed on top of cookline cutting board. Corrected On-Site

Basic – Equipment in poor repair. Walk in freezer door ,exposed insulation.

Basic – Food being prepared outside. Cooling of masala sauce on food preservation table , in area not fully enclosed . Corrected On-Site

Basic – Food employee at cook line, with no hair restraint while engaging in food preparation.

Basic – Ice buildup walk-in freezer.

Basic – No handwashing sign provided at front line hand sink used by food employees. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk in cooler shelving soiled with food debris.

Basic – Open dumpster lid.

Basic – Unnecessary items/unused equipment on the premises

Shopping carts,fryer,

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

High Priority – Dented/rusted cans present. See stop sale.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Educated operator. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Chick peas 117F on cookline 10 minutes. Operator instructed to reheat.

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.

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

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. 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

Yogurt or prepared 24 hours ago. Corrected On-Site Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water turned off at women's bathroom due to leak. Operator has scheduled to be repaired.