THE MUGHAL
2100 N UNIVERSITY DR
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2025-01-23: Observed at callback same. **Time Extended**
Food safety inspection conducted on 1/23/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/22/2025
High Priority
6
Intermediate
3
Basic
8
Total
17
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.
- 08B-38-4:Basic - Food stored on floor. 1) Plastic bottled water on floor in store room. 2) Container of fryer oil on floor in kitchen. Manager moved both off of floor. **Corrected On-Site** **Repeat Violation**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with sugar and flour in bulk containers. Manager removed scoops to be cleaned. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of clean water in front of cook line. Manager moved container onto fire at stovetop to heat water above 135F and hold on stove. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Cooked chips and potato crisps on storage shelf above microwave not covered. Employee covered with plastic wrap. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth on left fliptop cutting board. Manager removed. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on back storage shelf not labeled.
- 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. In walk in cooler, cooked potatoes 50F - Cooling); rice pudding (51F - Cooling); cooked chicken (50F - Cooling); cooked potatoes with vegetables (51F - Cooling); raw marinated chicken (50F - Cooling). Per manager all items prepared on 1-21 and in walk in overnight. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above case of yogurt and canned beverages. Manager moved eggs to bottom of separate shelf to properly store. **Corrected On-Site**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per manager eggs purchased on 1-20 and in cooler since then. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, cooked potatoes 50F - Cooling); rice pudding (51F - Cooling); cooked chicken (50F - Cooling); cooked potatoes with vegetables (51F - Cooling); raw marinated chicken (50F - Cooling). Per manager all items prepared on 1-21 and in walk in overnight. 2) In walk in cooler, cooked corn (50F - Cold Holding); heavy cream (49F - Cold Holding); yogurt (49F - Cold Holding); block cheese (50F - Cold Holding); butter (51F - Cold Holding); cooked chickpeas (50F - Cold Holding); cooked chicken in sauce (50F - Cold Holding); cooked lamb (50F - Cold Holding). Per manager, items not received and/or prepared today. 3) In walk in cooler, raw shell eggs (47F - Ambient). Per manager eggs purchased on 1-20 and in cooler since then.. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked corn (50F - Cold Holding); heavy cream (49F - Cold Holding); yogurt (49F - Cold Holding); block cheese (50F - Cold Holding); butter (51F - Cold Holding); cooked chickpeas (50F - Cold Holding); cooked chicken in sauce (50F - Cold Holding); cooked lamb (50F - Cold Holding). Per manager, items not received and/or prepared today. See stop sale. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to tandoori oven, melted butter (81F - Hot Holding). Per manager prepared and holding since approximately 11:30am. Manager placed butter in double boiler setup on stove to reheat above 165F for proper hot holding. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to cook line. Employee replaced paper towels. **Corrected On-Site**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared foods in walk in cooler not date marked. Per manager items prepared on 1-20.
Food safety inspection conducted on 1/22/2025 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1) Case of plastic water bottles on floor in walk in cooler. 2) Container of fryer oil in dry storeroom. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-17: Observed set callback inspection same. Fryer oil on floor in storeroom. **Time Extended**
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 08B-38-4:Basic - Food stored on floor. 1) Case of plastic water bottles on floor in walk in cooler. 2) Container of fryer oil in dry storeroom. **Repeat Violation** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled. **Repeat Violation** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen, RIGHT FLIPTOP UPPER - stewed goat (72F - Cold Holding); stewed chicken (71F - Cold Holding); stewed vegetable purée (72F); red curry sauce (71F - Cold Holding) LOWER - milk (72F - Cold Holding); cut cheese (72F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 4 hours. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, RIGHT FLIPTOP UPPER - stewed goat (72F - Cold Holding); stewed chicken (71F - Cold Holding); stewed vegetable purée (72F); red curry sauce (71F - Cold Holding) LOWER - milk (72F - Cold Holding); cut cheese (72F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 4 hours. See stop sale. Do not use unit for Temperature Critical Safety foods until temperature can be maintained below 40F. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by cook line. Employee refilled dispenser. **Corrected On-Site** **Warning**
Food safety inspection conducted on 9/16/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).