Swad Indian Restaurant

Year by year

Inspections

1. Feb 18, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat Corrected on site

     LABEL - WORKING CONTAINER - Not Corrected

     Gee and tamarin sauce are stored in unlabeled containers in the food preparation area.

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

     Code WFC 3-302.12

2. Feb 11, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Chicken grinder is visibly soiled with dried food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken tandoori 85F, beef curry 87F, and vegetable samosas 83F improperly cooled by storing on racks adjacent to the walk in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Crispy onions stored on tray in food preparation were observed uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Repeat Corrected on site

     LABEL - WORKING CONTAINER

     Gee and tamarin sauce are stored in unlabeled containers in the food preparation area.

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

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach chlorine in sanitizer bucket in food preparation is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     TABLEWARE CONTAMINATION

     Eating utensils are stored uncovered on tables in customer dining area where the contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COLD HOLDING

     Diced tomatoes on food preparation tabletop being cold held at 54F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Thermometer in Table top and Cultek upright cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

3. Jan 14, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jan 7, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready-to-eat Samosa with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Curries, milks, cooked vegetables in coolers being cold held is not datemarked..

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Paint brush used for basting does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen Salmon in reduced oxygen packaging (ROP) is being improperly thawed without removing it from package. It is not thawed according to manufacture instructions.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible due to water bottle and large spoon stored inside.it.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before donning gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spices is stored in unlabeled container.

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

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Thermometer not being sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Pot of hard boiled eggs stored in pot on the floor in kitchen.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - EQUIPMENT ON FLOOR

     Dirty pots improperly stored on the floor in the kitchen.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Chopped tomatoes 56 F, garlic with cooked onions 56 F in open container on counter top..

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored outside of sanitizing solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Jun 29, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 22, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The kitchen prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Walk-in cooler racks are no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Milk @ 172F used for "mango milk" is cooling in a deep plastic container in dry storage area.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw chicken stored above raw fish in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Multiple items being cold held in walk-in cooler and made yesterday are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Multiple containers of curries stored in the walk-in cooler for longer than 24 hrs were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is blocked by a container and not accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: ensuring that persons unnecessary to the food establishment operation are not allowed in the back storage areas. Tenants of the business next door share a common hallway and have access to the dry storage areas.

     Correction: The person in charge shall restrict access of the next-door business to the operation's dry storage when the restaurant is closed.

     Code WFC 2-103.11 (B)

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Container of curry was being stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Cooked chicken made yesterday in walk-in cooler is 49F

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

7. Dec 12, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 19, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. Apr 14, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Apr 28, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

11. Apr 20, 2016 Routine Inspection · Reinspection Required

    No violations cited.

12. Sep 19, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 11, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. Dec 27, 2013 Pre-inspection · No Reinspection Required

    No violations cited.