TANDOORI GRILL

Order for delivery

Inspection history

1. Aug 14, 2026

   ✓
   7 violations

   • 55. Physical facilities installed, maintained, and clean.6-501.11 Repairing. Physical facilities shall be maintained in good repair. Observed several holes/openings in the floor and between floor and wall in storage area below compressor
   • 10 - Adequate handwashing sinks properly supplied and accessible. 5-205.11(A) (B) Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. Observed hand sink in disk pit area blocked by 2 trays of cooked chicken, cooling over basin of sink. 6-301.12 (A) Each handwashing sink or group of adjacent handwashing sinks shall be provided with (A) Individual, disposable towels. Observed hand sink in kitchen area lacking paper towels.
   • 4-903.11(A) 1-2. Cleaned equipment and utensils, must be stored (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination. Observed 1 knife stored between a wire and soiled part of the wall in the kitchen.
   • 23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) 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. Observed cooked vegetables, curry, beans and other TCS foods prepared in-house and held more than 24 hours lacking datemarking in both walk in refrigerators.
   • 38. Insect, rodents, & animals not present. 6-501.111 Controlling Pests. 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; inspecting the premises for evidence of pests; eliminating harborage conditions, use of professional integrated pest management service. Observed large amount of pest droppings in storage area under compressor.
   • 3-305.11 Food Storage. (A) food shall be protected from contamination by storing the food (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination. Observed large open bags of onions, stored on same shelf as pest droppings, and sitting on top of pest droppings in back storage area below the compressor.
   • 43. In-use utensils; properly stored. 3-304.12 (C) In-Use Utensils, Between-Use Storage. During pauses in food preparation, food preparation and dispensing utensil must be stored (C) 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. Observed 2 in-use knives stored in heavily soiled cracks between 2 cold top storage units.

2. Jul 24, 2026

   !
   10 violations

   • 47. Food & non-food contact surfaces cleanable, properly designed, constructed and used. 4-101.19 Nonfood-Contact Surfaces, Material. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Observed large cracking, chipping and missing floor tiles in kitchen and under ice machines.
   • 23. Proper date marking and disposition. 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. Observed no datemarking being used on foods prepared and held over 24 hours in this establishment.
   • 10 - Adequate handwashing sinks properly supplied and accessible. 5-205.11(B) Using a Handwashing Sink. (B) A handwashing sink may not be used for purposes other than handwashing. Observed handwashing sink with large amount of food debris including vegetable scraps and pieces of raw chicken in the basin. Plastic container lid on handsink counter.
   • 41. Wiping cloths; properly used and stored. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Observed wet wiping cloths on counter, not held in sanitizer bucket.
   • 5. Procedures for responding to vomiting and diarrheal events. 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 actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. No written procedure available upon request.
   • 29. Compliance with variance/specialized process/HACCP. 8-201.13 (A) (1) When a HACCP Plan is Required. (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder must submit to the regulatory authority for approval a properly prepared HACCP plan and the relevant provisions of this code if: (1) Submission of a HACCP plan is required according to LAW. Observed fermentation/yogurt used for raita and other dishes, being made in-house without a HACCP plan. A HACCP plan is required for this process.
   • 1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, and temperatures of TCS foods, leading to violations.
   • 22. Time/Temperature Control for Safety Food, Cold Holding. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Observed cooked chicken wings, vegetable curry with peas, and other various cooked curry dishes with vegetables holding at 47-48 °F. in main walk-in cooler. Operator voluntarily discarded affected items, and will have this walk-in cooler serviced. Operator will use their second walk in cooler that is holding foods at 37-38 °F in the meantime .
   • 08. Hands clean & properly washed, 2 301.14 Food employees shall wash their hands and exposed portions of arms immediately before engaging in food preparation including after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves to work with food. Observed food employee working with food, leave kitchen food prep area wearing single use gloves, came back into kitchen with serving dishes and began plating ready to eat food without removing gloves and washing hands.
   • 15. Food separated and protected. 3 304. 15 (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed food employee wipe gloved hands on soiled apron, then picked up ready to eat onions and cilantro and plated it with same soiled gloves.