Blue Flame

Cloths were left on food prep surfaces, and no use of food sanitizer was observed. The operator prepared a sanitizer solution and placed the cloths in it. The solution initially measured 50 ppm Quats, more sanitizer was added and the solution measured 200 ppm quats.

Live cockroaches were observed in the open electrical panel of the standup freezer. Numerous dead cockroaches were observed in the glue boards in the dishwashing and bar areas., , Last pest control treatment was 17/03/2026.

Many containers of food were left uncovered in the walk-in cooler. The operator promptly got lids/covers for the containers.

There are open gaps between corner guards and the wall as well as baseboards and the wall. Ensure these gaps are sealed.

There is debris buildup on walls, floors (particularly underneath the deep fryer), light switches, and on the inside of the electrical panels of the standup freezer and chest freezer.

Dead cockroaches were observed in monitoring boards throughout the facility., , Regular pest control and cleaning are being completed.

Dry storage is organized a lot better, but there are still bags of bulk foods stored directly on the floor. Additional elevated surfaces are required for storage.

Dead cockroaches were observed in monitoring boards throughout the facility.

A deep cleaning is required in the dishwasher area around the grease trap and underneath the equipment in the bar area.

Dry storage is organized a lot better, but there are still bags of bulk foods stored directly on the floor. Additional elevated surfaces are required for storage.

A live cockroach was observed under the three compartment-sink in the kitchen and in the gap at the floor-wall joint in the server area. Dead cockroaches were observed in monitoring boards throughout the facility.

Most of the containers have appropriate lids or are covered adequately with plastic wrap. There is a container of rice with no lid., , Dry storage is organized a lot better, but there are still a few bags of bulk foods stored directly on the floor.

There were several dirty wiping cloths on top of counters throughout the facility. The cloths were discarded by the operator., , Either use clothes once and throw them in the soiled linen receptacle or keep clothes in a sanitizer solution between uses.

Sauce in the walk-in cooler was stored in a dishwasher detergent container. Staff said they cleaned it prior to storing the sauce in it. This container is not food grade. The sauce was discarded, and the operator was told that these containers are to never be used for food storage.

There was no soap at either handwashing sink in the kitchen. Staff went and got soap for one of the sinks.

There are several lids for bulk food containers that have a buildup of debris and require cleaning., , Several containers of food are uncovered, partially covered with plastic wrap or an ill-fitting lid, or with lids ajar., , Bags of bulk food ingredients are directly on the floor.

One of the shelves in the standup freezer is broken.

There is a buildup of grime and food debris on the floors in the kitchen and walk-in cooler, and they require a deep cleaning. There is grime buildup on common touch surfaces (handles, light switches) in the kitchen. There is a layer of flour on top of the knife rack., , There is a buildup of dust on the ceiling, particularly around ventilation.

Progress with cleaning has been made in some areas, particularly underneath the dish pit and prep cooler, and along the backsplash by the grill., , The remaining areas to clean are the hood canopy and area behind/underneath the grills/stoves/deep fryers.

Progress with cleaning has been made in some areas, particularly with the buildup of dust in the kitchen ceiling vents and the general floor area in the kitchen., , The area underneath the dish pit is improved but there is grime buildup around the grease trap on the underside of the sink. The backsplash by the grill has a buildup of food debris and grease. , , Areas underneath equipment (tandori oven, prep coolers, fryers) also have some remaining buildup and require cleaning.

Used cleaning cloths were left on the prep counter instead of being stored in a sanitizer bucket, increasing the risk of cross-contamination., , The sanitizer bucket contained no sanitizer and measured 0 ppm of chlorine.

The mechanical dishwasher measured 0 ppm of chlorine. There is no soap or sanitizer present, as the containers were empty.

Several containers of cooked food and raw chicken were left uncovered in the walk-in cooler., , An uncovered container of grated garlic was left on the prep table, which poses a risk of contamination.

There is a buildup of dust in the kitchen ceiling vents that requires cleaning., , The walls, the edges around the grill, the area behind the tandoori oven, hand sink and the floor all require deep cleaning.

A few containers of food in the freezer were left uncovered. They were promptly covered by the operator.

Last record of pest control was from September 2024. A pest control checklist was provided to the operator., , Ensure at least a monthly checklist and monitoring is completed.

Floor in the dry storage and bar area has a buildup of debris/residue and require cleaning.

Frozen meat was being left out at room temperature to thaw. The operator placed the meat in the cooler., , The food prep cooler by the tandoori oven measured approximately 15°C. The rice in the cooler was discarded.

The mechanical dishwasher measured 0 ppm chlorine. The operator stated that they would contact a technician and switch to manual dishwashing in the three-compartment sink.

Several containers of food in the walk-in cooler were partially covered with utensils sticking out of the container. The operator removed the utensils and closed the containers. Ensure all foods in storage are covered and a new utensil is used when portioning from the bulk supply., , The scoop for the ice machine was directly on the counter; staff got a container to keep the scoop in., , A bad of flour was stored directly on the floor. The operator moved the flour to an elevated surface.

The prep cooler by the tandoori oven is not maintaining ≤4°C.

The floor in the walk-in cooler has a buildup of food debris and requires cleaning., , There is a buildup of dust around the ceiling vents in the kitchen.