India At Times Square

Inspection history 5 visits

1. 2025
2. Passed Jul 2 Score 64 ▲6

   Cycle Inspection

   3 violations, 3 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
3. Failed Mar 13 Score 58 ▼11

   Cycle Inspection

   7 violations, 6 critical

   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Critical Toxic chemical or pesticide improperly stored or used such that food contamination may occur
   • Minor Nonfood-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
4. 2024
5. Failed Jul 10 Score 69 ▼17

   Cycle Inspection

   9 violations, 5 critical

   • Critical Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment
   • Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Minor Nonfood-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
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
6. 2023
7. Passed Dec 12 Score 86 ▼5

   Cycle Inspection

   2 violations, 2 critical

   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored

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