New India Bazaar

Inspector notes: Observed table-mounted can opener stored as clean with visible food debris and metal burr on the food-contact surfaces. Also observed two knives stored on a magnetic strip above the prep sink adjacent to the 3-comp sink with visible food debris and grease on the food-contact surfaces. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. **2nd Consecutive Violation**

Inspector notes: Observed large pile of cardboard boxes being stored directly outside the kitchen area in the parking lot. Also observed a large pile of boxes and refuse stored in the garage enclosure in the parking lot. Discussed the importance of keeping the area clear to eliminate pest harborage conditions with PIC. Clean the areas and keep them maintained prior to next routine inspection

Inspector notes: Observed cooked chicken tikka at 90-120F hanging in kitchen on skewers across from oven. PIC reports these chickens were cooked in oven less than 20 minutes before inspection and will be finished on stove in dishes to ordered. PIC placed cooked chicken tikka into reach in cooler to rapidly cool. Discussed hot holding methods and precooking smaller amounts of chicken to avoid TCS food falling below 135F. Observed chana masala and fried mixed vegetables at 100-110F in the buffet line steam well. PIC identified steam well was not turned on. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed and provided time as a control guidance. Repeat violation. 2nd consecutive violation

Inspector notes: Observed bleach stored next to single use lids on shelf in dry storage area. Observed wood varnish above spices and seasonings on shelf in dry storage area. Observed engine oil stored next to spices and seasonings on shelf in dry storage. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed table mounted dicer and can opener stored as clean with visible dried on food debris buildup. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed tongs stored on handle of oven with food contact surface directly touching oven with visible debris build up. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed unlabeled bulk food containers with white powders on table next to kitchen double doors. PIC identified white powders as flour and salt. All bulk food items not easily identifiable must be labeled with common name of food

Inspector notes: Observed lamb and chicken thawing in plastic tub on table in middle of kitchen. PIC relocated to sink and began thawing under cold running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: Observed old food debris and grease in several areas of facility including cook line, warewashing and dry storage. Ensure to detail clean and sanitize all areas of kitchen and maintain clean to sight and touch

Inspector notes: Internal temperature of 119*F for green chicken curry at stove in kitchen area. Per operator, food items are hot held in stove. Discussed with operator Time/ temperature control for safety (TCS) shall be hot held at minimum 135*F or above. Operator stated food items had been hot held less than 1hour prior and operator was instructed to reheat to 165*F at time of inspection. Verified reheating of TCS food items to 165*F or above at time of inspection

Inspector notes: 2nd consecutive violation: 0ppm chlorine verified via test strip for mechanical warewashing equipment at time of inspection. Discussed with operator 3-compartment sink shall be used for adequate warewashing using the three step process: Wash, Rinse and Sanitize. Operator proceeded to set up 3-compartment sink at time of inspection. Sanitizing compartment was verified to have adequate chlorine 100ppm. Ensure mechanical warewashing equipment is repaired to adequately sanitize with chlorine concentration of 50 to 100ppm

Inspector notes: Ambient temperature of 46*F for three door refrigeration unit at cook line. Ensure to repair/ replace unit to adequately cold hold TCS food items at 41*F or below. A re-inspection will be conducted to verify that refrigeration unit is cold holding at 41*F or below

Inspector notes: 2nd consecutive violation: Observed live roach on floor of center kitchen area and observed several others in sticky glue traps. Operator present a copy of pest control dated April 2025 and instructed to contact pest control and provide an updated report with today's date or earlier. A re-inspection will be conducted to verify control of pests and facility is instructed to present a license pest control service report by 8/19/25

Inspector notes: Observed open box of raw shelled eggs stored in shelving unit above container of cooked green curry with no lid stored in walk-in refrigeration. Operator proceeded to relocate raw shelled eggs to bottom shelf at time of inspection. Ensure all raw food food items are stored below any read-to-eat food items

Inspector notes: Observed old food debris and grease in several areas of facility including cook line, warewashing and dry storage. Ensure to detail clean and sanitize all areas of kitchen and maintain clean to sight and touch