GORKHALI

Dec 15, 2025 - Cycle Inspection / Initial Inspection

Score: 24 points

Thawing procedure improper. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Hot TCS food item not held at or above 140 °F. Wash hands sign not posted near or above han...

Dec 15, 2025 - Cycle Inspection / Initial Inspection

Score: 24 points

Thawing procedure improper. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Hot TCS food item not held at or above 140 °F. Wash hands sign not posted near or above han...

Dec 15, 2025 - Cycle Inspection / Initial Inspection

Score: 24 points

Thawing procedure improper. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Hot TCS food item not held at or above 140 °F. Wash hands sign not posted near or above han...

GRADE A Apr 22, 2024 - Cycle Inspection / Re-inspection

Score: 9 points

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to ...

Oct 19, 2023 - Cycle Inspection / Initial Inspection

Score: 35 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Wash hands sign not posted near...

GRADE A May 18, 2022 - Pre-permit (Operational) / Re-inspection

Score: 12 points

Food contact surface not properly maintained. Hot food item not held at or above 140º F. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly ...

Apr 28, 2022 - Pre-permit (Operational) / Initial Inspection

Score: 42 points

Thawing procedures improper. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Hot food item not held at or above 140º F. Evidence of rats or live rats present in fa...