Taj Mahal

Year by year

Inspections

1. Jan 20, 2026 Follow Up · No items found

   No violations cited.

2. Jan 6, 2026 Routine · 2 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cauliflower/dough in one-door True cooler is 43-45F

     Correction: Repair/adjust cooler to maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer in the warewash machine is only about 10ppm.

     Correction: Repair/adjust amount of sanitizer in final rinse to provide a minimum of 50 ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     The drain pipe for the west hand wash sink is broken.

     Correction: Repair the drain pipe so hand sink is functional. (There is another hand wash sink on the east side of the kitchen)

     Code 5-203.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -top glass doors of freezer -3 door cooler doors/shelves -1 door cooler door/shelves -she;ves inder prep tables -storage rack next to mop sink -top of ware wash machine -top shelves where spices are stored

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

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walk-in cooler floor is worn/rusted.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Jan 9, 2025 Routine · 1 priority, 3 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Butter chicken sauce in large pot was 51F. Sauce was prepared last night and placed in cooler.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. I discussed proper cooling of foods in shallow pans, ice bath, etc. Also discussed and demonstrated poper thermometer calibration.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Most prepared foods were properly date marked but there were still some items such as samosa and fried vegetables that did not have dates on them.

     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

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Some of the large plastic containers that are used for food are cracked or stained and uncleanable.

     Correction: I recommend using metal contaioners instead of plastic. Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     There is grease build up on pipe/along bottom of wall behind stove, etc.

     Correction: Clean the grease from these areas.

     Code 6-501.12

4. Jan 11, 2024 Follow Up · No items found

   No violations cited.

5. Dec 28, 2023 Routine · 2 priority, 2 priority foundation, 3 core, 4 repeat
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Gravy in large plastic buckets in walk-in cooler was found to be 49F. I was told this gravy was prepared yesterday.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Foods in walk-in cooler that are date marked but are past the 7 day limit.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Large buckets of gravy not cooled properly.

     Correction: Foods such as gravy may be left out at room temperature until they reach 135F. Then active cooling must get foods to 41F within 6 hours. (see below). Do not use 5 gallon plastic buckets for food storage until foods have been properly cooled to 41F.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Many items were date marked but I still noted many prepared foods without dates.

     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 Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several foods in reach-in coolers 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. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bulk foods are being dispensed with deli containers.

     Correction: Use a scoop or spoon with a handle to dispense bulk foods. Keep scoop in food with handle up and out of food to prevent contamination.

     Code 3-304.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled and must be cleaned: -shelf above stove in kitchen -inside/outside of 3 door cooler and 1 door cooler in kitchen. -bulk food containers (include lids) -shelcves as needed -wall in back room

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

     Code 4-601.11 (C)