Little Tibet Madison

Year by year

Inspections

1. Mar 19, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The food 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

     GOOD REPAIR - PLUMBING - Not Corrected

     The water flow at the handwash sink in the kitchen has been turned down because there is a leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

2. Mar 18, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food 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

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Dough mixer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING

     Beef potato dated 3/10, lamb curry dated 3/6, cheese sauce dated 3/9, noodles dated 3/2 being cold held in basement walk in cooler have datemarks that exceed 7 days. Red johl in basement walk in cooler is not datemarked.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The water flow at the handwash sink in the kitchen has been turned down because there is a leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and HACCP plan has been approved for yogurt made in-house. Recipe calls for fermentation at room temperature for five hours.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     MOP SINK

     Mop water is being disposed outdoors into drain.

     Correction: Mop sink shall be used for disposal of mop water and cleaning mops unless a State-approved variance is obtained.

     Code WFC 5-203.13

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Low Temp Sanitizer in the dishmachine is 0 ppm.

     Correction: Dishmachine shall provide sanitizer chlorine concentration according to product label.

     Code WFC 4-501.114

3. Jun 17, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     The floor in the kitchen near the dishwasher is not in good repair or easily cleanable. Exposed wood and deteriorating floor needs to be corrected.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

4. Jun 12, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Ice machine interior is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Multiple ready-to-eat foods such as lentil soup, green soup, cooked lamb, cooked mixed veggies being cold held is not date marked.

     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

     GOOD REPAIR - EQUIPMENT

     Lid for the chest freezer in basement is no longer fastened to the equipment and is resting on top of the unit.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hot water for handsink does not shut off water completely when turned off

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw chicken cooked for dumpling filling is using a non-continuous cooking process has not received prior approval or process.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The floor in the kitchen near the dishwasher is not in good repair or easily cleanable. Exposed wood and deteriorating floor needs to be corrected.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     Low temperature dish washer testing at 0ppm and not sanitizing dishes.

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

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and quaternary ammonia is missing.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     SINGLE-SERVICE REUSED

     Cardboard reused on shelving units in basement for dry storage items.

     Correction: Discard single-use and single service articles after initial use.

     Code WFC 4-502.13

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Multiple food items such as flour in bucket, guava candies, moong beans, and canned mango pulp is 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

     Lentil soup in bottom side of reach in prep cooler is at 99F after 4.5 hours.

     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

5. Jun 21, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 17, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Daal soup for momo being cold held has a date mark that exceeds 7 days. Item is dated 6/7

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach sanitizer in the dishwasher 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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Cooked potatoes in top of prep cooler being cold held at 47 degrees F.

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

     Code WFC 3-501.16

7. Feb 27, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.