MEENA BAZAAR AND RESTAURANT scored 60; newer inspection records 99

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   Observed employee touch ladle with finger, lick finger to taste sauce, then place ladle back in the sauce.// A food employee may not use a utensil more than once to taste food that is to be sold or served. (P) Corrective Actions: Sauce was discarded. Employee washed hands. Ladle was washed, rinsed, and sanitized.//

   Inspector’s full note +

   Code .04(4)(b)

   Observed employee touch ladle with finger, lick finger to taste sauce, then place ladle back in the sauce.// A food employee may not use a utensil more than once to taste food that is to be sold or served. (P) Corrective Actions: Sauce was discarded. Employee washed hands. Ladle was washed, rinsed, and sanitized.//

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink next to three-compartment sink with a bucket in it, making it inaccessible.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was removed from sink.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed handwashing sink next to three-compartment sink with a bucket in it, making it inaccessible.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was removed from sink.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee attempting to sanitize dishes in warewashing machine that was dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Instructed person in charge to set up three-compartment sink to wash, rinse, and sanitize dishes.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed employee attempting to sanitize dishes in warewashing machine that was dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Instructed person in charge to set up three-compartment sink to wash, rinse, and sanitize dishes.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Cooling time and temperature

   Item 6-1C ↗

   Observed cooked rice and chana masala not cooling at a rate fast enough to reach 70F within 2 hours. ***SECOND CONSECUTIVE VIOLATION***.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was placed in shallow pans and moved to the walk-in cooler to cool rapidly.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed cooked rice and chana masala not cooling at a rate fast enough to reach 70F within 2 hours. ***SECOND CONSECUTIVE VIOLATION***.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was placed in shallow pans and moved to the walk-in cooler to cool rapidly.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
6. 06

   Date marking and disposition

   Item 6-2 ↗

   Observed several time/temperature control for safety foods (goat curry, chicken curry, beef nihari, paneer cheese, onion pepper sauce, chicken roast, chicken biryani rice, goat curry) marked with preparation dates between 7/25/26 and 7/29/26. Foods had not been frozen for any period after preparing.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food was discarded.//

   Inspector’s full note +

   Code .04(6)(h)

   Observed several time/temperature control for safety foods (goat curry, chicken curry, beef nihari, paneer cheese, onion pepper sauce, chicken roast, chicken biryani rice, goat curry) marked with preparation dates between 7/25/26 and 7/29/26. Foods had not been frozen for any period after preparing.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food was discarded.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
7. 07

   Date marking and disposition

   Item 6-2 ↗

   Observed several refrigerated time/temperature control for safety foods (rice, yogurt sauce with herbs and spices, chili garlic sauce, yogurt drinks with fruit) prepared more than 24 hours ago not marked with a preparation date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date mark labels were added to foods.//

   Inspector’s full note +

   Code .04(6)(g)

   Observed several refrigerated time/temperature control for safety foods (rice, yogurt sauce with herbs and spices, chili garlic sauce, yogurt drinks with fruit) prepared more than 24 hours ago not marked with a preparation date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date mark labels were added to foods.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
8. 08

   Toxic substance storage and use

   Item 8-2B ↗

   Observed two chemicals in spray bottles not labeled.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what was in each bottle. Labels were added.//

   Inspector’s full note +

   Code .07(6)(b)

   Observed two chemicals in spray bottles not labeled.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what was in each bottle. Labels were added.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
9. 09

   Toxic substance storage and use

   Item 8-2B ↗

   Observed two fluid lighters stored on shelves above prep coolers.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to an approved area.//

   Inspector’s full note +

   Code .07(6)(c)

   Observed two fluid lighters stored on shelves above prep coolers.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to an approved area.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
10. 10

    Cooling methods and equipment

    Item 11A ↗

    Observed facility using inadequate cooling methods such as keeping recently cooked foods at room temperature in large, covered containers for nearly 2 hours. ***SECOND CONSECUTIVE VIOLATION***.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved…

    Inspector’s full note +

    Code .04(6)(e)

    Observed facility using inadequate cooling methods such as keeping recently cooked foods at room temperature in large, covered containers for nearly 2 hours. ***SECOND CONSECUTIVE VIOLATION***.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved cooling methods such as quickly moving food into small, shallow containers, and using coolers, and using ice wands.//

    Official report · Item 11A ↗
    No correction or repeat marker recorded.
11. 11

    Thermometers

    Item 11D ↗

    Person in charge could not provide a working thermometer for measuring thin foods.// A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

    Inspector’s full note +

    Code .05(3)(g)

    Person in charge could not provide a working thermometer for measuring thin foods.// A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

    Official report · Item 11D ↗
    No correction or repeat marker recorded.
12. 12

    Equipment design and condition

    Item 15A ↗

    Observed ice accumulation on interior walls of chest freezer located against the wall.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed ice accumulation on interior walls of chest freezer located against the wall.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
13. 13

    Warewashing facilities and test strips

    Item 15B ↗

    Observed warewashing machine dispensing chlorine below 50ppm. ***THIRD CONSECUTIVE VIOLATION**.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

    Inspector’s full note +

    Code .05(6)(d),(e)

    Observed warewashing machine dispensing chlorine below 50ppm. ***THIRD CONSECUTIVE VIOLATION**.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.
14. 14

    Pest control

    Item 18 ↗

    Observed flying insects in kitchen area.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

    Inspector’s full note +

    Code .07(5)(k)

    Observed flying insects in kitchen area.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

    Official report · Item 18 ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.