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: 4
*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 ins 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 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:

Cardboard with buildup used as liner

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:

Exterior of reach ins, stove, ice machine 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 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, fan unit in walk in 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 Sanitizer test kit adequate Cold holding<41 F, Raw Chicken 40 F, Cooked Chicken 37 F Sliced vegetables 38 F, Potatoes 40 F Hot holding>135 F, Chicken 144 F, Beans 146 F, Rice 140 F Date marking in place