KHAZANA BY CHEF SANJEEV KAPOOR

A few unlabeled drying ingredient bulk bins noted. [CA] Label containers with ingredient name. Box of meat noted on floor in walk in cooler. [CA] Store food 6 inches off of floor.

Food safety managers certificate expired Feb. 2026. [CA] Renew immediately. At least one person shall be food safety certified.

Exposed/open ceiling noted in downstairs prep area. Per chef, dough (naan) is prepared here, observed large mixer. [CA] Per previous condition on permit, if food prep is conducted downstairs, conduits must be installed within walls and ceilings as much as practical, and if not they shall be mounted or enclosed to facilitate cleaning. The walls and ceiling of all rooms where food prep is conduced shall be of a durable, smooth, non absorbent, light colored and easily cleanable surface. Install the required ceiling by 5/22/26.

Observed unapproved tandoor oven on site. [CA] Submit plans to this department for approval of this unit by 5/6/2026. A separate exhaust hood is required for this equipment. Repeat violation. Failure to submit plans may result in legal action. Visit www.ehinfo.org for food plan requirements/submittal.

Measured basmanti rice in rice cooker at 118F, chicken/paneer skewers between 92-114F. Food was prepared around 1030a. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Rice and skewers were time labeled. Note: Potentially hazardous foods utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. TPHC hand out provided. Label rice daily with date and time 1030a-130p.

Soiled wiping cloths noted on prep counters throughout. [CA] Store wiping cloths in sanitizer bucket in between uses. [COS]

Observed food preparation being conducted downstairs below exposed, unfiinished ceiling. Observed a hand sink and food prep sink in this area. Waste plumbing line observed to be contained with a steel container that spans the length of a plumbing line. Per chef, at this time food prep will not be conducted in the basement. [CA]Per condition on the permit, if food prep is conducted downstairs, conduits must be installed within walls and ceilings as much as practicable, and if not they shall be mounted or enclosed to facilitate cleaning. The walls and ceilings of all rooms where food prep is conducted \shall be of a durable, smooth, nonabsorbent, light colored and easily cleanable surface. Submit plans by Jan 31.

Lack of chlorine test strips for the bar glasswasher. [CA] Provide chlorine test strips for this unit and test at 50 ppm chlorine.

Observed a tray of cooked rice cooling on rack,4- 5 inches high. [CA] Cool food rapidly by using no more than 2 inches for solid foods and no more than 4 inches for liquids.

Unlabled bulk containers noted throughout. [CA] Lable container with ingredient name. Boxes of produce and canned good stored on the floor and in walk in freezer. [CA] Store food 6 inches off of the floor on shelving or racks.

Wiping cloths noted on prep tables. [CA] Store wiping cloths in sanitizer buckets, quat ammonium at 200 ppm between uses.

Observed raw chicken stored above ready to eat food in walk in. [CA] Store raw chicken below ready to eat food.

Lack of stem probe thermometers on site. Missing thermometer for the drawer units across the cookline. [CA] Provide thermometers.

Measured fried dough balls in syrup at 60F on prep table. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Food was placed in walk in to cool down.

Unapproved tandoor oven on site. [CA] Submit equipment specification sheets to this department for prior approval. A separate exhaust hood is required for this equipment.

Lack of Food Safety managers certificate and food handler cards for all employees. [CA] At least one person shall be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Hand sink across from cook line found obstructed. Paper towel dispenser found empty at hand sink in the back prep area and downstairs. Hand sink at bar lacked soap and paper towels (was located at the bar warewashing sink). [CA] Keep hand sink accessible, hand sink stocked and paper towel dispensers stocked at all times. [COS]