MOUNTAIN BITES INDIAN NEPALI EATERY

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Inspection history

1. Jun 18, 2026

   ✓
   3 violations

   • 2-102.12 Certified Food Protection Manager CFPM. The facility doesn't have a CFPM on staff while operating. The person in charge shall be a CFPM who has shown proficiency of required information through passing a test that is part of an. Accredited program. Owner will provide certificate.
   • 3-302.11 Food properly separated. Observed raw eggs on the shelf stored inside reach-in above ready-to-eat foods such as a cooked food. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination. Provided handout.
   • 3-501.16 Cold Hold - observed cooked chicken inside the walk-in cooling unit at 51F since yesterday and cooked food inside the reach in at 57F since yesterday. Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Owner discarded food. Talked about proper cooling methods.

2. Apr 20, 2026

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   4 violations

   • 3-501.17 - Date Marking - Observed ready-to-eat, time/temperature control foods such as stews and prepared foods inside the reach in cooling unit with no date mark. Refrigerated, ready-to-eat, time/temperature control food for food safety 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. Talked to person in charge about properly date marking all ready-to-eat, time/temperature control foods.
   • 2-102.11 Demonstration - The person in charge was not able to answer some basic food safety questions. During inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention. Talked to the person in charge about taking the Certified Food Safety Manager certificate.
   • 7-204.11 Sanitizer, Criteria. - The sanitizer bucket did not have any sanitizing concentration. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations The person in charge immediately prepared a sanitizing solution with chlorine.
   • 3-601.12 - Allergens - The facility does not have written notification for food allergens. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided handout and they immediately displayed for consumer's notice.

3. Mar 10, 2026

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   6 violations

   • 4-601.11 - Food contact surfaces and nonfood contact surfaces and utensils. Observed the surfaces of food and non-food surfaces soiled. Equipment, food-contact surfaces, and utensils shall be clean to the sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean and sanitize surfaces as required.
   • 6-301.12 Drying provisions. The hand sink by the ice machine did not have paper towels available. Each hand-washing sink shall provide paper towels at all times. Person in charge supplied paper towels.
   • 3-602.12 Allergens - The facility does not have a written allergen notification to alert customers of the risks. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged items that are served or sold to the consumers. Provided a copy of the written notification of the major allergens.
   • 2-102.11 Demonstration - The person in charge was not able to answer some basic food safety questions. During inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention. Talked to the person in charge about taking the Certified Food Safety Manager certificate.
   • 6-501.1111 - Controlling pests - Observed cockroaches crawling on the walls and observed a large number of dead cockroaches around the kitchen. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control; and eliminating harborage conditions. Provide pest control services twice a month until the cockroaches are under control.
   • 2-102.12 Certified Food Safety Manager - The facility does not have a Certified Food Safety Manager on site. The person in charge shall be a certified food protection manager who has shown proficiency in the required information through passing a test that is part of an accredited program. Ensure to have a CFPM on site at all times during operating hours.