INDIAN BITES

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Inspection history

1. Oct 23, 2025

   ✓
   5 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked chicken curry cold holding at 44°F, cooked chicken breast at 47°F, veggie curry at 43°F, noodle at 44°F, saag at 43°F, mango yogurt at 43°F, heavy cream at 48°F, raw chicken breast marinated at 44°F, and raw chicken breast at 45-47°F in the walk-in cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. COS: Walk-in cooler was repaired at the time of inspection, ambient temperature was between 35-42°F. All foods above 45 °F were discarded: cooked chicken breast, raw marinated chicken, raw chicken, and heavy cream.
   • 4-301.11 Cooling, Heating, and Holding Capacities-Equipment (P) Observation: The walk-in cooler unit was not cooling properly. Code Citation: Equipment for cold holding of foods, as well as hot holding, cooling and reheating shall be sufficient in number and capacity to provide required food temperatures. COS: The owner called for service at the time of inspection. The walk-in cooler was repaired.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Utensils were in a hotel pan with room-temperature water in the kitchen. Code Citation: IStore in-use utensils on clean dry surface, in hot water maintained 135 deg, in running dipperwell, in the food with the handle out of food. COS: Education provided.
   • 2-301.14 When to Wash (P) Observation: An employee washed their hands while wearing gloves. Code Citation: Employees are required to follow proper hand washing procedures. COS: Education provided.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Observed: Observed cutting knife at the cold prep table stored between dirty equipment Code Citation: Store in-use utensils in an approved manner such as on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED. Correction: Education provided.