RADUNI INDIAN CUISINE

Observed tamarind sauce cooling on the counter with an initial temperature of 78°F at 11:55 a.m. The PIC stated it was in the cooling process and moved the sauce to the 3-door reach-in cooler. A second temperature check at 12:40 p.m. showed the sauce remained at 78°F.

Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

PIC stated that the tamarind sauce was prepared at 10:45 a.m. Since the sauce did not reach 70°F within two hours, the PIC voluntarily discarded it.

Observed black organic matter lining the inside rim of the hot-holding rice cooker, in close contact with the hot-holding rice.

Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS: PIC voluntarily discarded rice being hot held inside rice cooker and cleaned thoroughly sanitized cooker before the end of inspection.

Observed chicken curry in the prep-top cooler dated 11/15/25, as well as two bins of vegetables in the reach-in cooler dated 11/10/25 and 11/15/25. These date-marked items exceeded the 7-day storage limit.

Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

COS: PIC voluntarily discarded the chicken curry and the two bins of vegetables.

Observed bags of frozen spinach thawing in a bin of sitting water on counter in the main kitchen.

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.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: PIC moved bags of spinach to reach in cooler to finish thawing properly.

Observed exit door of main kitchen propped open upon the start of inspection.

Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

PIC closed exit door of main kitchen. Discussed with PIC, that keeping the door closed will help prevent the entry of pests.

Observed premade mango lassi in the 3-door reach-in cooler stored in a container that originally contained whole milk.

Prohibitions; Single Service and Single Use Articles (C)

1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located:

(i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vii) Under open stairwells. (viii) Under other sources of contamination

COS: PIC voluntarily discarded container of mango lassi.

Observed expired Food Manager Certification dated 4-17-23. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM)to ensure food safety is being managed within the food service establishment during all hours of operation. Operator shall have taken and passed exam within 60 days.

Observed three containers of sauces stored uncovered inside of reach in cooler, not actively cooling. CA: Food shall be stored 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: PIC covered items and placed back into reach in cooler.

Observed RTE butter chicken held dated 1-30-24 being stored in RIC. CA: A food that requires date marking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen; Is in a container or package that does not bear a date or day; Is appropriately marked with a date or day that exceeds 7 days. COS: PIC voluntarily discarded chicken.

Observed an accumulation of rodent droppings underneath the mop sink area. CA: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; eliminating harborage conditions. PIC shall clean and disinfect area by February 24, 2025.

Observed frozen food products out of original packaging stored in grocery bags. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed expired Food Manager Certification.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Dish machine chlorine sanitizer not at proper minimum strength. Observed 0ppm Chlorine in Dish machine. Told management to use 3 compartment sink until this is corrected.

Observed a layer of grease and grime on shelves, refrigerators, other non food contact surfaces.