DASTARKHWAN

2026-04-14: Complaint

Pass w/ Conditions

• Critical: CHI-21 — PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES FOR TCS FOODS STORED IN THE FOOD PREP AREA. OBSERVED A MIXTURE OF COOKED POTATOES AND ONIONS AT 97F ON TOP OF THE FOOD PREP TABLE. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
• Critical: CHI-22 — PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED IN THE PREP COOLER AND IN THE FOOD PREP AREA. OBSERVED EGGS AT 45F, BEEF AT 64F, AND YOGURT AT 85F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
• Critical: CHI-28 — TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED PREPARED FOODS (YOGURT, GARLIC PUREE) STORED IN 5 GALLON BUCKETS THAT WERE LABELED AND PREVIOUSLY USED TO STORE SOAP. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE CONTAINERS AND TO DISCARD ALL CONTAINERS WHICH WERE PREVIOUSLY USED TO STORE POISONOUS OR TOXIC MATERIALS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
• Not Critical: CHI-41 — WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON TOP OF THE PREP TABLES AND PREP COOLERS. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE FOLLOWING EQUIPMENT IN THE FOOD PREP AREA: PREP TABLES, GREASE TRAP, WIRE STORAGE SHELVES, STOVES AND BURNERS, DEEP FRYER, PREP COOLERS, CHEST FREEZER, FOOD STORAGE CONTAINERS AND STEAM TABLE.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE FLOOR THROUGHOUT THE FOOD PREP AND DRY STORAGE AREA. CLEAN THE WALLS IN THE FOOD PREP AREA.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SEVERAL SECTIONS OF PEELING DRYWALL TAPE AND PAINT ON THE WALL OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAINT WALL WHERE AFFECTED SO THAT IT IS SMOOTH AND EASILY CLEANABLE.