Aamar Indian Cuisine

4 findings recorded on Jun 29, 2026. 1 marked corrected on site.

1. Violation recordedItem 1-2B ↗

   Food protection manager

   Observed that the ServSafe was expired on 2/18/2026 and has not been renewed. I advised the PIC to remind the Food Safety manager to renew the Certification.

   Inspector’s full note

   Inspection item: Certified Food Protection Manager

   Code 511-6-1.03(3)(a)

   Observed that the ServSafe was expired on 2/18/2026 and has not been renewed. I advised the PIC to remind the Food Safety manager to renew the Certification. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf New Violation. Correct By: 07/01/2026

   Official report · Item 1-2B ↗

   Correction status not recorded

   Correct by Jul 1, 2026

2. Violation recordedItem 11C ↗

   Thawing methods

   Observed the kitchen using the wrong method of thawing a bucket of chicken. The chicken was being thawed in a bucket of water not under a running water.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed the kitchen using the wrong method of thawing a bucket of chicken. The chicken was being thawed in a bucket of water not under a running water. I advised the PIC that thawing must be done by submerging the chicken in water and keeping it under a running water until the thawing is done and he corrected it. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed failure to properly store wiping cloths. I observed 3 wiping cloths on the floor and lying by the oven.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.04(4)(m)

   Observed failure to properly store wiping cloths. I observed 3 wiping cloths on the floor and lying by the oven. I advised the PIC to store the in use ones in a sanitizer and the dry ones in a proper bin. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. New Violation. Correct By: 07/08/2026

   Official report · Item 12C ↗

   Correction status not recorded

   Correct by Jul 8, 2026

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