TANDOOR TAVERN

Food properly labeled; original container — Inspector Note: Observed on cart next to grill prep area, mulitple containers with no label of common name of food or ingredient (sugar, salt, vinegar, oil). C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled containers.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed plates stored upright at the server area and in the main kitchen below the table on the edge of it without overhead protection on the clean dish racks. CA: Plate ware shall be stored covered or inverted to protect from overhead contamination COS: Plates were inverted

Insects, rodents, and animals not present — Inspector Note: Observed numerous live flies throughout the kitchen and at the three compartment sink. C/A Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handsink next to the RIC in the main kitchen with a pitcher and a dirty spoon resting inside of it.mGlass bottles were stored around the handsink suggesting that sink is used for another purpose. Observed the handwashing sink next to the ice bin blocked by a rolling cart C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: All items were removed from the sink

Food stored covered — Inspector Note: Observed a large block of paneer cheese stored at the bottom of the prep top totally uncover with the wrapper completely taken off. Observed 3 containers of dal, 3 containers of cooked spinach and 2 containers of bean dal stored uncovered in the WIF. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ceramic dishes stored as clean with visible food residue on them on the counter top in the main kitchen next to the rice cooker. Observed dishes with residue/debris stored at the serving area. Observed dishes stored below the table in the main kitchen area with residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Dishes were placed at the three compartment sink to be re-washed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee actively washing dishes at the three compartment sink without any sanitizer or a rinse procedure. Employee was newly hired and not properly trained. C/A Sanitization of Equipment and Utensils. (a) Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P COS: Employee was trained to use the three compartment sink to wash rinse and sanitize

Proper cold holding temperatures — Inspector Note: Observed many foods stored at the prep top unit, WIC, counter top with a temperature above 41*F. See the Table below for the food below. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Most food was discarded. Heavy whipping cream was allowed to cool off

Food properly labeled; original container — Inspector Note: Observed multiple containers of seasonings taken out of their original containers (Salt, sugar, msg, curry, turmeric, chili powder....) and stored in a clear container stored on the shelf next to the prep top unit without any labels C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the inspection report dating from 7/1/2024. That was not the most recent health inspection. C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS Facility has 3 days to display the most current inspection report

Physical facilities installed, maintained, and clean — Inspector Note: Observed numerous carboard boxed including an ironing board stored just outside the rear exit door from the kitchen C/A Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. COS: Facility has 72 hours to clean up the litter in order to prevent harbor conditions for pests (rats, mice, chipmunks and bugs)

Management knowledge, responsibilities, reporting — Inspector Note: Observed PIC was not able to provide a signed employee health policy showing that employees have been informed of which 5 symptoms and 6 illnesses they are responsible to report to the management. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS EHS handed a printed copy to the management and had the employee sign it

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel (dispenser had no batteries) at the following handsinks: next the the RIC, next to the prep top unit, next to the ice bin, next to the three-compartment sink. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS handtowels were placed at each of the handsinks

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at the handsink next to the RIC, three compartment sink, adjacent to the ice bin and the front service area. C/A Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Soap was placed at each handsink

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a written procedure nor a biohazard kit in the event they have to clean-up a vomit or a diarrheal event. Manager was not able to tell me wat concentration does the bleach has to be in order to kill Norovirus. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: EHS left a written procedure and will e-mail another just in case

Food stored covered — Inspector Note: Observed raw salmon, mint and cilantro chicken, malai chicken, Tika chicken trays stored uncovered at the bottom of the prep top unit in the main kitchen. Observed cooked potato balls stored uncovered at the bottom of the prep top unit #2 Observed a tray of raw shrimp stored at the bottom of the shelf in the WIC in the main kitchen C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Proper date marking and disposition — Inspector Note: Observed chicken tika masala sauce, dal Makani, Green pea curry, boiled potato, curry cauliflower without a prep date or a discard date on them. C/A Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf COS ALL FOOD WAS DISCARDED