GOLDEN INDIAN CURRY HOUSE

Restaurant workers were touching food that doesn't get cooked again (like salads or bread) with their bare hands instead of using gloves or utensils.

Raw meat was not stored below and separately from ready-to-eat foods, risking contamination.

There was no knowledgeable manager present who could ensure food safety rules were being followed.

Cold foods are being kept at temperatures above 45°F, meaning they may spoil or grow harmful bacteria.

Raw meat was not stored below and separately from ready-to-eat foods, risking contamination.

Cold foods are being kept at temperatures above 45°F, meaning they may spoil or grow harmful bacteria.

Restaurant workers were touching food that doesn't get cooked again (like salads or bread) with their bare hands instead of using gloves or utensils.

The restaurant did not have proper handwashing sinks available for staff to use.

The restaurant did not have proper handwashing sinks available for staff to use.

Food that was returned, previously served to a customer, or past its safe use date is not being properly thrown out or tracked.

Food that was returned, previously served to a customer, or past its safe use date is not being properly thrown out or tracked.

There was no knowledgeable manager present who could ensure food safety rules were being followed.