Indian Village Restaurant

Year by year

Inspections

1. May 4, 2026 Routine · 5 priority, 4 priority foundation, 6 core, 2 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employees were observed prepping vegerables with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Rawl shelled eggs. Ready to eat foods were stored under raw shelled eggs..

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Carton creme in the prep cooler is cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. CORRECTED: Discard unsafe food items.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Ready-to-eat food was stored in a grocery bag which was not approved for direct food contact.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Majestic Bleach used in the food establishment is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. CORRECTED: New plain Chlorox provided.

     Code 7-204.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     All food items used more than 24 hours througtout the facility were not date marked

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food. CORRECTED: Two new thermometers provided.

     Code 4-302.12 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Food containers on the shelf in the walk-in-cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Tea spoons in a cup were stored with the food contact side pointing up and the handle pointing down.

     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

     FOOD CONTAMINATION - FOOD PREPARATION

     Food sauces in large bins were cooling on the prep table directly below the metal shelves located above the prep table. The metal shelf has debris handing and is a potential for cross contamination should the above containers were to be moved.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils. Mechanical warewashing machine did not have sanitizer.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided. CORRECTION: New approved bleach was provided for sanitizer buckets but the warewashing machine still needs to be corrected.

     Code 4-303.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     - Non-food contact surfaces of shelves above the back prep table. - The drink/cocktail ingredient containers in the walk-in cooler has heavy accumulation of debris around the neck and dispenser area.

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

     Code 4-601.11 (C)

2. Apr 26, 2024 Follow Up · No items found

   No violations cited.

3. Apr 19, 2024 Routine · 1 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

     The warewash machine does not have any sanitizer. There is detergent, chlorinated detergent and a a rinse additive but no sanitizer.

     Correction: Provide low temperature sanitizer to provide a minimum of 50ppm chlorine in final rinse cycle.

     Code 4-501.114 (F)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Most foods items were not date marked at all. Some were marked with dates in March or May. (Now in April).

     Correction: All sauces, cooked meats, samosas, potatoes, cut vegetables, etc. that are not used within 24 hours must have a date on them and be used within 7 days of preparation. Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Make sure test strips are used to check chlorine sanitizer in warewash machine.

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

     Code 4-302.14

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint. Cook without hairnet. Another cook without a beard net.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Sanitizer bucket behind front bar did not have any chlorine sanitizer.

     Correction: Maintain wiping cloth sanitizer solution. (200ppm chlorine bleach).

     Code 3-304.14 (D)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Rice in rice cooker is being dispensed with a plastic deli contaner.

     Correction: Do not use deli containers for dispensing any food. Use a spoon with a handle to dispense rice. If spoon is going to be kept inside the rice cooker, keep handle up and out of rice.

     Code 3-307.11

   • Not serious Core

     FOOD PROPERLY LABELED - STANDARDS OF IDENTITY

     No foods in walk-in cooler are labeled.

     Correction: Label all food containers

     Code 3-601.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The shelves above the warewash machine are not smooth/cleanable/non-porous.

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

     Code 4-101.19

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Caulk between 3 compartment sink and wall is soiled/mildewed.

     Correction: Remove old caulk and replace with white caulk. Make sure it is smooth and cleanable.

     Code 4-601.11 (C)