Curry & Biryani Zone

What the inspector found

• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Main front prep cooler found with chana marsala (cooked garbanzo beans), paneer, cooked goat, butter sauce,
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed can of raid insecticide above mop sink area. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Main prep cooler in front service area found with ambient air temperature of 47 deg F with min/
• Thermometers Provided and Accurate: 4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No probe thermometer available on-site to properly check cold holding temperatures of TCS foods. Predefined Comment: Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspec

As listed in the inspection report.