Indian Accent

QUAT Sanitizer was measured and found to be well in exceedance of 200 ppm. Sanitizer solutions are being manually diluted not in accordance with the manufacturer's instructions on preparing a 200-ppm solution., , This concern was corrected during the inspection.

The top of the prep cooler had inserts containing perishable foods such as meat stacked on top of another. The inserts stacked on top had a temperature of 8C., , The cooler space below was 4C, so the stacked inserts were relocated to the bottom cooler.

The high-temperature dishwasher reached a temperature of 68C at the dish level after multiple cycles.

There was no paper towel in the dispenser in the main handwashing sink (close by kitchen entrance)., , This concern was corrected during the inspection.

**February 23, 2026- Issue remains outstanding** , , Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.

The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime., , REQUIREMENT: Clean and degrease this area.

Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.

Storage room in the basement requires organization and cleaning in hard-to-reach areas

Spices and crispy flake products were left uncovered in the basement dry storage room. , , All foods are to be properly covered with tight fitting lids

Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.

Accumulation of grease and debris between large cooking equipment in kitchen across from dishwashing area

Storage room in the basement requires organization and cleaning in hard-to-reach areas

Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.

Bucket of Quat sanitizer was measured at 50 ppm. , , Quat sanitizer concentration is to be mixed to 200 ppm. Change bucket of sanitizer every 4 hours or when visibly dirty

Large plastic bin of cooked rice left on the counter to cool. Surface temperature measured at 38C, internal temperature measured at 60C, , Rapidly cool hot foods with shallow metal pans and frequent stirring.

Tray of dried rice and bulk containers of ingredients in the basement storage area was not covered with a proper lid.

Mouse droppings noted behind water tank in the basement area.

Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.

1) Outside of bulk containers require cleaning, , 2) Build-up noted under cooler door handles

**Reoccurring violations**, , Previous violations:, 1) Underneath the handwashing sink in the kitchen was dirty., 2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards., 3) Underneath the dishwashing area was dirty., 4) Debris accumulation under shelving unit in the walk-in cooler, 5) Food splatter on walls behind the hand sink, 6) Dust accumulation on ceiling tiles in the small kitchen, , Thoroughly deep clean and sanitize the indicated areas.

Organization required in storage room located in the basement

1) The operator in installing baseboard at the wall-floor join in the kitchen area., , 2) There was a gap on the wall underneath the 2-compartment sink. Foam was used to finish the area., Ensure the gap is covered with smooth, non-absorbent to moisture and easy to clean surface., , Previous violation:, There were no baseboards at the wall-floor joints including underneath the handwashing sink in the kitchen., Equip the kitchen floor-wall joints with baseboards.

Cleaning of the indicated areas are underway., , Previous violations:, 1) Underneath the handwashing sink in the kitchen was dirty., 2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards., 3) Underneath the dishwashing area was dirty., 4) The dish pit area was dirty and disorganized., 5) The caulking of the handwashing sink joints were dirty with food debris and in disrepair., Re-caulk the kitchen handwashing sink joints., , Thoroughly deep clean and sanitize the indicated areas.

Lots of foods such as uncooked marinated chicken, raw chicken, rice, and dairy product were kept on the counters with no food handler attending to the foods with an internal temperature of 4.2°C to 7.2°C. , , Ensure foods are brought out of the cooler when it is ready to be prepared to prevent foods from being out at room temperature.

The crate of eggs in the pep cooler measured 16°C., , The eggs were discarded.

1) The paper towel dispenser at the handwashing station was empty., Additional paper towels were available, and the paper towel dispenser was promptly restocked., , 2) No paper towel at the handwashing sink at the Vibe bar area., Additional paper towel was available and promptly restocked., , Please ensure to equip all handwashing stations with soap and paper towel in proper dispensers.

Foods including soup and butter chicken were not kept in the walk-in cooler.

Foods were stored on the floor in the walk-in cooler., , Store foods at least 6 inches off the floor.

There was no paper towel dispenser at the Vibe handwashing sink., , Place paper towel in a suitable dispenser.

1) There were no baseboards at the wall-floor joints including underneath the handwashing sink in the kitchen., Equip the kitchen floor-wall joints with baseboards., , 2) There were missing ceiling tiles in the kitchen., Replace the ceiling tiles.

Utensils and spatulas were kept in a stagnant water., Utensils and spatulas were washed in the dishwasher and kept in a quat sanitizer solution at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

1) Food spill was noted on the walk-in freezer floor., 2) Food spill was noted on the walk-in freezer rubber cotton., 3) Refrigerating unit door handles were accumulated with food deposit., 4) The interior of the microwave was dirty with food debris., Clean and sanitize the indicated areas.

Deep grooves were noted on the cutting boards surfaces., , Resurface or replace the cutting boards.

1) Underneath the handwashing sink in the kitchen was dirty., 2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards., 3) Underneath the dishwashing area was dirty., 4) The dish pit area was disorganized., 5) Food spills were noted o the wall in the kitchen., 6) The wall by the food prep sink was dirty., 7) The caulking of the handwashing sink joints were dirty with food debris and in disrepair., Re-caulk the kitchen handwashing sink joints., , Thoroughly deep clean and sanitize the indicated areas.