KATHMANDU RESTAURANT

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Inspection history

1. Aug 21, 2026

   ✓
   5 violations

   • 3-501.16(A)(1) Hot holding Foods on buffet not all 135 deg. hot-holding including tandoor chicken 87 F, samosas 108 F, vegetable pakoras 104 F. Maintain 135°F and above hot holding. Items pulled and reheated or replaced.
   • 3-501.14 Cooling Chicken and lamb in approximately 8-inch deep portions in large deep pans 50 deg. F after more than 12 hours. Foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Items removed from service.
   • 3-403.11 Reheating for Hot Holding. Precooked chicken reheated to 145 deg. F for buffet. Foods shall be rapidly reheated within 2 hours to 165 degrees F or greater. Chicken reheated to 165 deg. F
   • 3-501.16(A)(2) Cold holding Cut lettuce on buffet 56 deg. F. Maintain 41°F and below cold holding. Lettuce replaced.
   • 2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.