Dhaba Kitchen

Year by year

Inspections

1. Jan 22, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     1. Ventilation filers above cookline are soiled with grease and access dust. 2. Interior of prep coolers on the line are soiled in grease and food particles, especially interior door where plastic placed on new units is deteriorating.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk-in cooler, raw chicken and raw lamb stored above RTE sauces. In prep cooler, raw shrimp stored above RTE ingredients.

     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) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     1. Several food items being cold held are not datemarked. 2. Spiced potato mixture dated today to represent assembly date even though potatoes were cooked prior.

     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

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is observed on counter in cold water/ice water mixture at 27F. Salmon was removed from freezer earlier in day and was put into walk-in cooler in ice in ROP.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

2. May 8, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     The owner holds a small operator certificate for the establishment valid until 2/21/2027. This certificate is for establishments with five or fewer total food handlers. When the certificate was issued, the PIC informed the establishment was operating at reduced capacity.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Nonfood contact surfaces, such as unsealed wood shelving in dry storage area, unsealed wood on wheels with plastic bins, and unsealed wood on pass through shelf opposite to cookline are exposed to splash, spillage, or other food soiling and is 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)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink is not accessible or conveniently located in front server area where ice bin, soda machine, coffee, and drinks are made and poured.

     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)

     TEMPERATURE - COLD HOLDING

     Large prep cooler on cookline is holding at 47F cheese/sauces in upper right hand section of cooler. Temperatures near bottom of containers <41F, containers are not overfilled. Bottom of prep cooler and left hand side holding proper temps, dough 40F, vegetables 40F.

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

     Code WFC 3-501.16

3. May 8, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     The food storage racks in the walk-in cooler that are exposed to splash, spillage, or other food soiling is 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

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The hand sinks located in the kitchen of this facility are not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     General cleaning is needed throughout the kitchen area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the low temp dish machine is at 0ppm.

     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