CILANTRO INDIAN CUISINE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee put bread on plate with bare hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked lamb, sautéed onions and peppers. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator donned beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line. Operator donned hair restaint

Basic - Floor soiled/has accumulation of debris. Floor at cook line.

Basic - Light not functioning. One bulb at cook line. Operator replaced. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Cooked Chicken (49F - Cooling); Cooked Lamp (51F -

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cooked chicken in reach in cooler. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw Shrimp in reach in freezer.

High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked Chicken (49F - Cooling); Cooked Lamp (51F -

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the kitchen.

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. One new employee. Provided firm employee and manager filled out and signed. 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. Cooked Chicken and lamb in reach in cooler.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.

Basic - Equipment in poor repair. Reach in cooler gasket at cook line. Upright freezer gasket

Basic - Food stored on floor. Bottle of oil and cases of tomato Sauce. Operator removed. Corrected On-Site

Basic - Hole in or other damage to wall. Holes in wall at prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

Basic - Light not functioning. Two lights bulbs at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling) - From follow-up inspection 2025-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior Cooked Lentil (48F - Cooling) Cooked rice (48F - Cooling) - From follow-up inspection 2025-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left to cool in a tall container which was covered - From follow-up inspection 2025-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table soiked - From follow-up inspection 2025-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in the kitchen. Manager replaced Corrected On-Site - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. Operator corrected. Corrected On-Site - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Water dripping from under coolers in the kitchen - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed Corrected On-Site - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One bulb on cook line - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cooler across from cook line - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Plates in wait station. Operator inverted. Corrected On-Site - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler next to cook line - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink - From follow-up inspection 2025-04-11: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Tomatoes and peppers in retail bags. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from previous day. Cooked Chicken (51F - Cooling); Cooked goat (48F - Cooling)

High Priority - Toxic substance/chemical improperly stored. Open bottle of dishwashing detergent on prep table next to open container of rice. Operator removed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large amount of chicken was placed in pan covered and placed in reach in covered. Per operator from previous day. Cooked Chicken (51F - Cooling); Cooked goat (48F - Cooling)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table.

Basic - Bowl or other container with no handle used to dispense food. In rice container In sugar container. Operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on counter in dining area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. One male employee drinking from open cup in prep area.

Basic - Employee with no hair restraint while engaging in food preparation. One cook at cook line Corrected On-Site

Basic - Food stored on floor. 2 bottles of cooking oil on the floor in the kitchen operator removedCorrected On-Site Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on reach in coolers in the kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All Reach in by cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area and corner of three compartment sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0;ppm manager added chlorine rechecked 50 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On floor under 3 compartment sink. Operator planed it on sheet pan. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gallon milk in reach in cooler not dated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 66F in reach in; chicken 45-48F. All were out of reach in for 20 minutes 30 minutes prior in order to clean reach ins. Removed to larger cooler or freezer by operator. Suggested that operator obtain more ambient thermometers as 2 of 3 reach-ins did not have them. After 50 minutes, shredded cheese 54F, chicken 43F. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -green board at reach in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal drink on prep table -cell phone on prep line Corrected On-Site

Basic - Food stored on floor. -2 jugs box oil Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted. -emailed to operator Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 of the 3 reach in coolers on cook line have no ambient thermometers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on cook line coolers Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food./plastic shopping bags for vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked onion sauce/small reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese cube 52F, less than 4 hours/added ice/rechecked 40F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cook line table. Repeat Violation

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.

Basic - Cutting board has cut marks and is no longer cleanable./green cutting board.

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.

Basic - Employee with no hair restraint while engaging in food preparation./cook/ Corrected On-Site

Basic - Food stored on floor./a case of potatoes/ Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line two reach in cooler gaskets soiled.

Basic - Raw fruits/vegetables not washed prior to preparation./onions and peppers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line two reach in coolers interior soiled.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink. Warning - From follow-up inspection 2023-05-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained. Warning - From follow-up inspection 2023-05-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia. Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface.Bread for tandoori oven Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters in kitchen. Warning - From follow-up inspection 2023-05-08: Time Extended