DANCING GANESHA

Order for delivery

Inspection history

1. Aug 19, 2025

   ✓
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Keep non-food contact equipment surfaces clean.

2. Sep 13, 2024

   –

3. Aug 15, 2024

   ✕
   15 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Equipment food-contact surfaces and utensils must be clean.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

4. Sep 5, 2023

   ✓
   3 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

5. Aug 29, 2023

   ✕
   7 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

6. Aug 17, 2023

   ✕
   12 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.