SHAHI DARBAR INDIAN CUISINE

On the preparation counter, measured yogurt sauce and chutneys at 46-49F. Per employee, yogurt sauce and chutney was moved from refrigeration less than 10 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee relocated yogurt sauce and chutney to the under counter refrigeration. Recommend to keep yogurt sauce and chutney in ice bath if stored on preparation counter.

1) Observed gap in the ceiling nearby the water heater as the ceiling panel appears to be falling off. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door is kept propped open.[CA] Keep back door closed at all times to prevent the pest entrance and harborage.

Observed accumulation of grease, grime, and food debris on the sides of cooking equipment (at the stovetop), in refrigeration gaskets, and throughout shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Actively working employees lack food handler cards available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Measured the sanitizer concentration in the upright mechanical dishwasher at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of at least 50 ppm chlorine, or as per manufacturer's instruction. [COS] Specialist direct PIC to set up the 3-compartment sink for proper washing, rinsing, and sanitizing during inspection. PIC called technician to repair the upright dishwasher during inspection.

1) Observed active leak in the plumbing underneath the preparation sink. Per PIC, a technician will be arriving to repair the leak today. [CA] Plumbing fixtures shall be maintained in good repair. 2) Observed drainpipes from the 3-compartment sink extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

Measured raw chicken stored in the preparation sink at 70F. Per employee, raw chicken has been thawing for less than 30 minutes. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employees relocated the raw chicken to the walk-in cooler for rapid cooling.

1) Observed mango lassi stored inside single-use milk containers. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed working utensils are stored inside standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

By the water heater, observed one live adult German cockroach in a sticky trap. Observed ~5 dead cockroaches of various life stages in the same sticky trap. No other evidence of live or dead activity observed following thorough inspection of the facility. [CA] The premises of a food facility shall be maintained free from vermin. [COS] Sticky trap was removed from the facility. * Per PIC, facility receives biweekly pest control services. Reviewed the last pest control report from 1/15/2026. Per report, live activity was noted in the kitchen and bar area and treated for. PIC stated that facility was recently fumigated within the past month.

Observed lack of cover on light in food prep area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Observed dust and dust accumulated on walk in cooler fan guards. Observed dust and dirt around ventilation fans in the cook line area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Lack of lids on garbage/refuse containers. [CA] Refuse containers shall be covered at all times when not in use.

Lack of food handler cards for employees in the facility. [CA] 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.

Observed loose coving near warewash area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair the coving.

When water is turned on at hand wash sink or food prep sink, water is draining slow in floor sink. Water is also draining slow at mop sink. Per PIC, they have already called a plumber and the issue will be fixed by 1/15. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

Observed soiled wiping towels on prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed tray holding cups and cups for tea not clean to sight. [CA] All food-contact surfaces and utensils shall be cleaned as required Observed cutting board installed on naan prep table with deep knife cuts that are accumulated with black residue, the cutting board is not in use at this time. [CA] All food-contact surfaces and utensils shall be cleaned as required. Ensure to replace cutting board when it is not cleanable. [COS] PIC flipped the cutting board to the cleaner side.

Measured lentils and gravy at 96-140F cooling in covered deep metal containers on a rack in walk in cooler. Per PIC, all the items were cooked and stored for cooling within last 2 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC took out all the containers and divided PHFs into shallow containers and stored uncovered in walk in cooler.