INDIAN BITES II

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Inspection history

1. Jun 4, 2026

   ✓
   5 violations

   • 4-501.114Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) . Observed an emplpyee use a cutting board and knife to cut raw beef, then take the equipment to the sink and wash with soap and water then put back without any sanitation step. The same thing was observed with another cutting board. Owner educated employee on site.
   • 3-304.15(A) Gloves, Use Limitation (P). A kitchen employee was observed using a soiled wiping cloth with gloved hands to handle food, clean his gloved hands, and wipe food preparation surfaces. Single use gloves cannot be used for multiple tasks during food preparation. Educated manager on proper use of single use gloves.
   • 2-301.14(H) When to Wash (P). Observed cook chopping raw meat, then changing tasks and continue to work with same gloves with no glove change and no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored on the same shelf as food. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Grated cheese was left out by stove at 55*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Cheese put back into walk in cooler.