GURU RESTAURANT
2400 US 27 S #101
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/6/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave to the left of cook line soiled
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled. Reach in cooler in reach in freezer in wait area
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at handwashing sink and behind the stove.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Food safety inspection conducted on 12/6/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 4/25/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Water bottle. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gasket torn.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter. Operator determined correct time. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cookline. Corrected On-Site
Food safety inspection conducted on 4/25/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/7/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple food items labeled 11/28 - made in the previous 2 days per operator.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream based sauce 53F in the middle, walk in cooler. Cooked chicken 47F in the middle, walk in cooler. Items cooked previous evening and in walk in cooler overnight per operator. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter for naan bread. Corrected On-Site
Food safety inspection conducted on 12/7/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).