MAHARJA CUISINE OF INDIA

2026-05-12: Routine Inspection/Field Review

Score: 65. Okay · Unsatisfactory

• Critical: RED — 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
• Critical: RED — 0600 - Adequate handwashing facilities
• Critical: RED — 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
• Critical: RED — 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
• Not Critical: BLUE — 3100 - Food properly labeled; proper date marking
• Not Critical: BLUE — 3300 - Potential food contamination prevented during delivery, preparation, storage, display
• Not Critical: BLUE — 3400 - Wiping cloths properly used, stored; sanitizer concentration
• Not Critical: BLUE — 3700 - In-use utensils properly stored
• Not Critical: BLUE — 4200 - Food-contact surfaces maintained, cleaned, sanitized
• Not Critical: BLUE — 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
• Not Critical: BLUE — 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
• Critical: RED — 1400 - Raw meats below and away from ready-to-eat food; species separated