KATHMANDU RESTAURANT II

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Inspection history

1. Jul 20, 2026

   ✓
   5 violations

   • 10 - Adequate handwashing sinks properly supplied and accessible. Observed hand sink in bar and kitchen missing signage. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Corrected on site, person in charge affixed sticker provided by inspector.
   • 16. Food contact surfaces; cleaned & sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, chlorine should read 50-100 PPM with test strips for chlorine. Observed dish machine reading at 0-25 ppm Chlorine at final rinse cycle. Unable to trouble shoot problem. Person in charge will call for dish machine service and will sanitize at 3 compartment sink in the meantime.
   • 23. Proper date marking and disposition. Observed in house cooked and prepared spinach, chicken and vegetable dishes lacking date marking. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1
   • 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Emailed person in charge acceptable CFPM course information.
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided.