INDIAN VERANDAH, THE

2 findings recorded on Jul 10, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-1C ↗

   Bare-hand contact with food

   Observed food employee grab cabbage with bare hands in walk in cooler of main kitchen. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

   Inspector’s full note

   Inspection item: No bare hand contact with ready-to-eat foods or approved alternate method properly followed

   Code 511-6-1.04(4)(a)1,2,3,4(i)

   Observed food employee grab cabbage with bare hands in walk in cooler of main kitchen. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Cabbage discarded. Corrected On-Site. New Violation.

   Official report · Item 2-1C ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several TCS foods (see asterisks) in prep top cooler #1, prep top cooler #1 bottom, prep top cooler #2, prep top cooler #2 bottom, the undercounter reach in cooler, and the counter temp above 41F in the main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several TCS foods (see asterisks) in prep top cooler #1, prep top cooler #1 bottom, prep top cooler #2, prep top cooler #2 bottom, the undercounter reach in cooler, and the counter temp above 41F in the main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.