Restaurant Inspection Scores
India Palace Restaurant
377 Court St Ne
Salem OR 97301

All items that are marked "Priority" or "Priority Foundation" must be corrected immediately or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period.  Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 33-157-0030. A recheck to determine compliance will be made within 14 days.
Priority / Priority Foundation Score: 94
Core Item Total: 5
*click on violations to view required correction
Priority Foundation
VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:

Inside reach in and cutting board have buildup

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:

Exterior of food bins have buildup

REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; or 3) At least 6 inches above the floor.
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:

Exterior of equipment, fan unit in Walk in and rolling carts have buildup

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:

Box of single serve lids on floor

REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:

Light in dry storage missing shield

REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:

Floor around equipment, shelving and walk in door have buildup

REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Sanitizer 100 ppm Chlorine Dishwasher 50 ppm Chlorine Cold holding<41 F, Rice 38 F, Chicken 40 F, Sauce 37 F, Sliced vegetables 40 F Hot holding>135 F, Chicken 146 F, Beans 139 F, Rice 142 Date marking in place