NAMASTE BY CAKE WORLD TASTE OF INDIAN

2 findings recorded on Oct 13, 2026.

1. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed multiple trays of cooked goat, lamb, fish, and chicken (made two days ago) stored in the walk in freezer with no date marking. 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: Person in Charge (PIC) had employee date mark items.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed multiple trays of cooked goat, lamb, fish, and chicken (made two days ago) stored in the walk in freezer with no date marking. 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: Person in Charge (PIC) had employee date mark items.

   Official report · Item 6-2 ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed at least five serving spoons being stored in ambient temperature water (see temp log). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed at least five serving spoons being stored in ambient temperature water (see temp log). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC removed serving spoons from water and cleaned them.

   Official report · Item 14A ↗

   Correction status not recorded

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