Taj Indian Restaurant and Bar
Last inspected: Apr 28, 2025
55
Score
Going back to 2024, Taj Indian Restaurant and Bar has four inspections in the public record. The latest inspection on file is from Apr 28, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have moved in the wrong direction: violation counts went from two to six.
The pattern that stands out is proper cooling methods used, which has been cited three times.
That's lower than the typical Wakefield restaurant, which scores around 89. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
4
Major latest
1
Minor latest
Inspection History
Apr 28, 2025
Routine
1 critical violation. 4 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employee was observed not washing hands when changing gloves after handling raw food items. During FOOD preparation, employees are to wash hands as often as necessary to prevent possible cross contamination when changing tasks when switching between working with raw FOOD and working with READY-TO-EAT FOOD, and/or before donning gloves to initiate a task that involves working with FOOD. Proper glove use/handwashing procedures were discussed at the time of inspection. Employee properly washed hands before donning new gloves and returning to working with foods.
2-301.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Large bucket of sauce (approximately 4.5 gallons) was placed in the refrigerator for cooling. Proper cooling strategies were reviewed at time of inspection.
3-501.15
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were provided at the time of inspection.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can Opener was taken out of service and brought to dish area for proper washing/rinsing/sanitizing at the time of inspection.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced Oxygen Packaged (ROP) Fish was observed thawing in the walk-in cooler in its intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Proper thawing strategies were reviewed with the PIC. (ROP Fish was observed at 40 and 41 degrees Fahrenheit at time of inspection. (PIC Voluntarily disposed of the fish.))
3-501.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the ice machine were observed to have an accumulation of dust, dirt, food residue, and other debris. Equipment is to be cleaned as often as necessary to keep them clean and to preclude the buildup of debris.
4-602.13
55
Apr 9, 2024
Re-Inspection
No violations found.
100
Mar 26, 2024
Re-Inspection
1 critical violation. 3 major violations. 3 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Tomato sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of food.
3-501.14
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Several foods in the walk-in cooler and reach in unit were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, sauce was cooled in large plastic containers much greater than four inches deep on a counter then placed into walk-in cooler. PIC instructed to cool in shallow metal containers while placing in an ice water bath.
3-501.15
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the back ware-washing area.
4-302.13
64
Mar 11, 2024
Routine
2 critical violations. 6 major violations. 2 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: Several food items in the cookline prep unit were observed held at 57 to 67 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Based on time prepped and placed in the prep unit, foods were moved to colder refrigeration at the time of inspection.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: The drain pipe to the kitchen hand sink was observe to be leaking into a pan/bucket during times of use. The plumbing system is to be maintained in good repair.
5-205.15
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper Towels supplied at the time of inspection.
6-301.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was provided at the time of inspection.
6-301.11
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature during the rinse cycle.
4-302.13
Ready-to-eat food not date marked
Inspector notes: Several food items prepared on site were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Previously cooked rice was observed cooling on the counter in a pan covered with plastic wrap. Food items cooked and set for cooling are to be placed in shallow pans and left uncovered if contamination can be prevented. Rice was uncovered at the time of inspection.
3-501.15
Food label missing or inaccurate
Inspector notes: Working containers of dry ingredients, taken from bulk, were observed not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the smaller prep unit at the cookline area of the kitchen was not in good repair/properly adjusted. The prep unit was observed to be maintaining an ambient temperature of 78 degrees Fahrenheit at the time of inspection. Per the PIC, the unit was not turned on and is not maintaining a proper cold holding ambient temperature of 41 degrees Fahrenheit or below. Prep Unit is to be taken out of service and not used until adjusted/repaired. All foods were removed and placed in colder refrigeration at the time of inspection.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Container of water was emptied at the time of inspection. Per the PIC, ladles/spoons/scoops to be kept in dry container between uses.
3-304.12
37
Frequently Asked Questions
When was Taj Indian Restaurant and Bar last inspected?
The most recent health inspection at Taj Indian Restaurant and Bar on file is from Apr 28, 2025. The public record contains four inspections in total.
What is the most common violation at Taj Indian Restaurant and Bar?
Across the inspection record, proper cooling methods used has been cited three times, more than any other issue at Taj Indian Restaurant and Bar.
How does Taj Indian Restaurant and Bar compare to other restaurants in Wakefield?
Taj Indian Restaurant and Bar most recently scored 55 out of 100, which is lower than the Wakefield average of 89.
Has Taj Indian Restaurant and Bar's inspection record improved over time?
No. Recent inspections at Taj Indian Restaurant and Bar have flagged more violations than earlier ones, ticking from about two per visit to around six more recently.
What does a medium risk rating mean?
A medium risk rating at Taj Indian Restaurant and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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