KADAI INDIAN KITCHEN

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Inspection history

1. Jun 1, 2026

   ✓
   7 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • The business license must be posted where it can be easily seen.

2. Apr 30, 2026

   ✕
   13 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • 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.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post the Certified Food Protection Manager certificate.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Apr 15, 2025

   ✕
   10 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the plumbing system in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep the physical facilities in good repair.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Clean non-food contact surfaces of equipment. Keep them clean.

4. May 14, 2024

   ✕
   4 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Protect food from cross-contamination by using packages or covered containers.
   • Sanitize food contact surfaces before using and after cleaning.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

5. Mar 20, 2024

   ✕
   23 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the physical facilities in good repair.
   • Sanitize food contact surfaces before using and after cleaning.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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
   • 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 the plumbing system in good repair.
   • Keep all intake and exhaust air ducts and filters clean.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Label all containers of food and food ingredients with their common name.
   • Separate raw animal foods from ready-to-eat foods.
   • The business license must be posted where it can be easily seen.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

6. Apr 18, 2023

   ✓
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Only use single-service items one time.
   • Protect food from cross-contamination by using packages or covered containers.

7. Apr 5, 2023

   ✕
   21 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all intake and exhaust air ducts and filters 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
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Have hand soap at all handwashing sinks.
   • Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep the plumbing system in good repair.
   • 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
   • Have a food thermometer easily available to measure the internal temperature of foods.