Sarva

The walkin refrigeration unit is empty & out of service Provide all necessary repairs. Parts are on order per PIC

No Certified Food Protection Manager or Allergen Awareness certificates could be presented during the inspection either digitally or printed; provide at least one person on staff who is on site at least 40 hours per week who is a Certified Food Protection Manager and someone who holds a certificate in Allergen Awareness.

There is excessive clutter and soils on the ground in the outside refuse area; remove or discard the cluster and clean and sanitize the outside trash area.

Observed an employee rinsing a drinking glass in a labeled handwashing sink at the bar area; retrain staff that handwashing sinks should only be used for hand washing there was a utility sink directly next to the handwashing sink.

Observed heavy soils buildup underneath equipment at the bar underneath the warewashing machine along the cookline; clean and sanitize of soils.

The walkin refrigeration unit is empty & out of service Provide all necessary repairs. Parts are on order per PIC

Large dark rodent droppings were observed in the downstairs dry storage area along with evidence of gnawing on food packaging; large rodent droppings also observed in the bar area and in the kitchen area beneath the warewashing machine behind the cookline there was a large hole in the wall where the onions are stored. A pest control report from 9-29-2026 states there was a deceased rat capture in the kitchen area. Have a pest control operator perform a service before the reinspection and as many services as required to provide a clean pest control repot showing no evidence no activity no captures sanitation inside the restaurant has improved to an adaquate level and any entry points structural issues and voids have been fixed or repaired.

There is a hole in the wall behind the walk-in cooler above where the onions are stored; repair or replace the wall to prevent pest entry.

The internal thermometer for the walk-in cooler does not appear to be functioning correctly with all the red liquid stuck in the bottom of the device and not properly measuring the ambient temperature of the area; provide an internal thermometer for cold holding units. A working internal thermometer was provided during the inspection; corrected on site. The reading of the internal thermometer after being left in the walkin unit for five or more minutes was 58F.

At the walk-in cooler paneer 55F sour cream on top shelf left 55F basmati rice right wall 56F fried chicken 56F in rear below fans fried potatoes top back shelf 57F tested in different locations inside the walk-in cooler inspector's thermometer was left in the cooler for four minutes to test ambient and read 59F reading right next to fans 67F; the person in charge is unsure the last time somebody measured the temperatures of the foods in the walk-in cooler but probably two days ago; hold cold foods at or below 41F. All of the TCS foods were observed discarded and denatured and thrown in the outside dumpster by the Health Inspector and were logged for the disposal order which will be given to the PIC. Repair the walkin cooler so that it hold cold foods at or below 41F.

The outer front entrance was observed propped open during the majority of the inspection; outer doors should be closed to prevent pest entry. Corrected on site.

The outer front entrance was observed propped open during the majority of the inspection; outer doors should be closed to prevent pest entry. Corrected on site.

There is excessive clutter and soils on the ground in the outside refuse area; remove or discard the cluster and clean and sanitize the outside trash area.

Large dark rodent droppings were observed in the downstairs dry storage area along with evidence of gnawing on food packaging; large rodent droppings also observed in the bar area and in the kitchen area beneath the warewashing machine behind the cookline there was a large hole in the wall where the onions are stored. A pest control report from 9-29-2026 states there was a deceased rat capture in the kitchen area. Have a pest control operator perform a service before the reinspection and as many services as required to provide a clean pest control repot showing no evidence no activity no captures sanitation inside the restaurant has improved to an adaquate level and any entry points structural issues and voids have been fixed or repaired.

Observed an employee rinsing a drinking glass in a labeled handwashing sink at the bar area; retrain staff that handwashing sinks should only be used for hand washing there was a utility sink directly next to the handwashing sink.

There is a hole in the wall behind the walk-in cooler above where the onions are stored; repair or replace the wall to prevent pest entry.

No Certified Food Protection Manager or Allergen Awareness certificates could be presented during the inspection either digitally or printed; provide at least one person on staff who is on site at least 40 hours per week who is a Certified Food Protection Manager and someone who holds a certificate in Allergen Awareness.

At the walk-in cooler paneer 55F sour cream on top shelf left 55F basmati rice right wall 56F fried chicken 56F in rear below fans fried potatoes top back shelf 57F tested in different locations inside the walk-in cooler inspector's thermometer was left in the cooler for four minutes to test ambient and read 59F reading right next to fans 67F; the person in charge is unsure the last time somebody measured the temperatures of the foods in the walk-in cooler but probably two days ago; hold cold foods at or below 41F. All of the TCS foods were observed discarded and denatured and thrown in the outside dumpster by the Health Inspector and were logged for the disposal order which will be given to the PIC. Repair the walkin cooler so that it hold cold foods at or below 41F.

The internal thermometer for the walk-in cooler does not appear to be functioning correctly with all the red liquid stuck in the bottom of the device and not properly measuring the ambient temperature of the area; provide an internal thermometer for cold holding units. A working internal thermometer was provided during the inspection; corrected on site. The reading of the internal thermometer after being left in the walkin unit for five or more minutes was 58F.

Observed heavy soils buildup underneath equipment at the bar underneath the warewashing machine along the cookline; clean and sanitize of soils.

Internal thermometers missing from all cold holding units; provide internal thermometers at all cold holding units.

The presented certification does not have an expiration date from 360 Training and is listed as a Certificate in Food Safety Manager Principles Training; the person in charge was determined to be knowlegable and answered questions about food safety illness policy and sanitization asked by the Health Inspector; contact 360 training and provide a Certified Food Protection Manager Certificate.

At the handwashing sink next to the warewashing area the hot water does not provide hot water while the cold water knob provies hot water; have a licensed plumber fix the sink so hot water flows out when the hot water control knob is turned on.