Kashmir Karahi Point

The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.

The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.

The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.

The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.