Shriji Catering & Take-out

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

Food handlers did not wash their hands properly, which could contaminate food and food preparation surfaces.

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

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.