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: 100
Core Item Total: 4
*click on violations to view required correction
VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:

Reach in missing thermometer

REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:

Exterior of equipment has buildup

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:

Lights 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 and shelving 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.
Hand washing adequate Sanitizer 100 ppm Chlorine Sanitizer test kit adequate Cold holding <41 F, Chicken 39 F, Curry chicken 37 F, Cooked vegetables 40 F Chicken 146 F, Beans 142 F, Rice 140 F Three compartment sink adequate Dishwasher 50 ppm Chlorine Date marking in place