CILANTRO INDIAN CUISINE Inspection – June 11, 2026

High Priority 1

#7High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee put bread on plate with bare hands.

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. **Repeat Violation**

Repeat Violation

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked lamb, sautéed onions and peppers. **Repeat Violation**

Repeat Violation

Basic 6

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. Operator printed and posted. **Corrected On-Site**

Corrected On-Site

#2Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Operator donned beard guard.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cook at cook line. Operator donned hair restaint

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floor at cook line.

#5Basic36-62-4

Basic – Light not functioning. One bulb at cook line. Operator replaced. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area.

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