Avatar Indian Cuisine

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top & reach in cooler directly across from stove. TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) of this unit was 37°F. Must lower AAT to a degree that consistently cold holds TCS food 41°F or below.

Observed cooked chicken on counter next to prep top, temping 46°F. TCS food must be cold held at 41°F or below. Do not leave chicken (or other TCS foods) on counter out of temperature control for extended periods of time. COS by moving chicken to cooler.

Observed heavy cream partially sticking out of prep top unit across from stove, temping 55°F. TCS food must be cold held at 41°F or below. Do not stick TCS food past fill line in prep top unit, as this can lead to temperature abuse. COS by placing heavy cream in reach in cooler underneath

Observed raw chicken thawing in meat sink improperly. Raw chicken was completely submerged under water, however, the faucet was not on. Raw chicken was also temping 69°F. As mentioned last inspection, if thawing chicken in meat sink, must be completely submerged under running water. Must also thaw chicken for a period of time that does not allow chicken to rise above 41°F. COS by placing in walk in cooler.

Observed current inspection report (50 U) not posted in public view at start of inspection. Must post most recent inspection report in public view. COS by posting.

Observed PIC rinse hands with water, touch trash can, then handle naan bread with bare hands. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

MUST WASH HANDS IN BETWEEN SWITCHING TASKS (i.e. handling trash, raw meats, etc. then washing hands to handle food and food contact surfaces). COS by discarding naan.

Observed several cooked TCS foods and ready to eat TCS foods with substantial mold accumulation on them in walk in cooler and reach in cooler underneath prep top. The cooked TCS foods did not have a date label, and the ready to eat TCS foods were expired. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented.

COS by discarding all items.

Observed container of raw chicken stored above an open container of tomato sauce in reach in cooler under prep top. As mentioned on the initial inspection, must have proper vertical storage to prevent overhead contamination; must store raw meats below ready to eat items. COS by moving raw chicken to bottom of cooler. Will re-email vertical storage chart.

Observed TCS food cold held in prep top and reach in cooler underneath at temperatures above 41°F. The unit was not working and not turned on. TCS food shall be cold held at 41°F or below. COS by discarding some items, and moving other items to walk in cooler that were placed in unit less than 4 hours ago. Do not use this unit until it is fixed.

Observed milk on prep counter in front of prep top unit, temping 43°F. TCS food must be cold held at 41°F or below OR use Time as a Public Health Control (TPHC). If using TPHC, must have a label on milk indicating the time it was brought out of cooler, and the discard time 4 hours later. COS by moving milk to walk in cooler. Will email PIC TPHC written procedure.

Observed rice hot held at 129°F in warmer cabinet. The ambient air temperature (AAT) was 134°F. TCS food must be hot held at 135°F or above. COS by reheating rice in microwave to 165°F or above. COS by adjusting AAT setting to a 10, which increased the AAT to 150°F. Health Authority highly suggests to keep the AAT on this setting.

Observed several critical violations that have potential to cause foodborne illness. It is the responsibility of the person in charge (PIC) to ensure:

511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf)

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;Pf

(j)

(k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf

(n) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;Pf

(o) Reporting Responsibilities. 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

Observed ServSafe posted for Shah Rahman, however, PIC states he does not work in the kitchen; Shah apparently only operates front of house service. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Must have a kitchen employee take CFSM exam and post their CFSM certificate in public view.

Observed several TCS foods prepped and held for more than 24 hours without a date label in walk in cooler (tikki masala, cheese, cooked goat). TCS foods subject to date marking must be have a date label if prepared and held for more than 1 day; must use or discard after 7 days (day of prep counting as day 1).

PIC states several containers of tikki masala and goat were prepared on 4/17/26.PIC states several containers of cheese were prepped on 4/19/26. COS by labeling those containers. These items will be discarded on future inspections if not date marked.

Observed container of tikki masala in walk in cooler with a date label of 3/14/26. Must use or discard TCS foods within 7 days of prep (date prepared counting as day 1). COS by discarding. Will email date marking handout to PIC.

Observed cream cheese with an expiration date of 12/18/25 and sour cream with an expiration date of November 2025 in walk in cooler. Also observed several milk cartons with a use by date of 3/24/26. Must use or discard TCS foods by their expiration / best by date. COS by discarding.

Observed raw chicken in container on counter in main kitchen, temping 63°F. According to PIC, this chicken was placed on counter overnight to thaw. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS by discarding.

Observed gap under back door near restrooms. Outer openings shall be protected from pest entry. Must install door sweep asap.

Observed mold-like accumulation on walk in cooler shelves. Nonfood contact surfaces of equipment shall be cleaned at a rate that prevents accumulation. Must clean.

Observed cracked tiles in main kitchen area. Also observed walk in cooler entry in disrepair (bottom left and right of door). Physical facility must be kept in good repair. Must fix.