Zaika Gourmet India

Year by year

Inspections

1. Jul 6, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Goat curry in the Cookline Food Prep Table was observed cold held at 44.3°F.

     Correction: Reduce food volume in pans in the top of the food prep table. Keep the lid closed as much as possible.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Cookline Prep Table is not sufficient in capacity to hold foods at temperatures below 41F.

     Correction: Reduce food inventory. Keep lid and doors closed between orders.

     Code 4-301.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Walk-in Cooler is not sufficient in capacity to hold foods at temperatures below 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

2. Sep 5, 2025 Routine · 2 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING MACHINE - CHEMICAL - WASH SOLUTION TEMPERATURE

     The temperature of the wash solution in the kitchen, chemical sanitizing, dishmachine is less than 120°F.

     Correction: Maintain the wash temperature in the warewashing machine at a temperature not less than 49°C (120°F).

     Code 4-501.110 (B)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Kitchen handwashing sink faucet handles must be replaced with non-hand operated handles.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

3. Aug 6, 2025 Pre-inspection · 3 priority foundation, 5 core
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Thermometer are not present for monitoring food temperatures.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     Install paper towel dispensers at the bar and kitchen handwash sinks.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Food storage containers were not labeled with the common name of the food.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single use bowls were observed being used as scoops in bulk containers of salt, sugar, and flour.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     The kitchen handwashing sink faucet handles must be replaced with not non-hand operated handles.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the kitchen is not tight-fitting along the bottom of the door.

     Correction: Replace/repiar the weather strip to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)