Raduni Indian Cuisine

Inspector notes: Observed black organic matter lining the inside rim of the hot-holding rice cooker, in close contact with the hot-holding rice. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC voluntarily discarded rice being hot held inside rice cooker and cleaned thoroughly sanitized cooker before the end of inspection.

Inspector notes: Observed tamarind sauce cooling on the counter with an initial temperature of 78°F at 11:55 a.m. The PIC stated it was in the cooling process and moved the sauce to the 3-door reach-in cooler. A second temperature check at 12:40 p.m. showed the sauce remained at 78°F. Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food r...

Inspector notes: Observed chicken curry in the prep-top cooler dated 11/15/25, as well as two bins of vegetables in the reach-in cooler dated 11/10/25 and 11/15/25. These date-marked items exceeded the 7-day storage limit. Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS: PIC voluntarily discarded the chicken curry and the two bins of vegetables.

Inspector notes: Observed bags of frozen spinach thawing in a bin of sitting water on counter in the main kitchen. 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...

Inspector notes: Observed premade mango lassi in the 3-door reach-in cooler stored in a container that originally contained whole milk. Prohibitions; Single Service and Single Use Articles (C) 1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: (i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vii) Under open stairwells. (viii) Under other sources of contamination COS: PIC voluntarily discarded container of mango lassi.

Inspector notes: Observed exit door of main kitchen propped open upon the start of inspection. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the...