Noe Indian Cuisin Gets Conditional Pass on Health Inspection

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed 1 raw shell egg on top of cut mushrooms in a well inside a prep cooler. COS - staff immediately removed the raw shell egg. Observed raw chicken stored above the bag of green peas and other raw meat inside the reach in freezer. COS - raw chicken relocated at the bottom of freezer.

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed about 4 packs of raw lamb chops left at room temperature in the kitchen. Per staff, they are thawing the lamb chops. COS - education provided. lamb chops move to refrigerator.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

Observed bulk bins for dry ingredients does not have labels. Label bulk bin with common name.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

Observed deteriorating gasket in one of the prep cooler. Observed gaskets in cooling units with an accumulation of food residue. Maintain gaskets clean at all times. 114182

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed soiled wiping cloths left on top of the prep table. Katherine Tuazon Inspector (415) 252-3865 Inspector Phone katherine.tuazon@sfdph.org Inspector Email bhupendra oli Person in Charge Refused to Sign Current 2 Total 3 Inspection Date 10/29/2025 NOE INDIAN CUISINE Permit Name 4166 24TH ST, SAN FRANCISCO, CA 94114 Address Violation Display (Using Iterative Output)

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

Repair the observed leak in the prep sink in the kitchen. - NOTES - all sinks have hot water. - hand sink adequately supplied with liquid soap and paper towels. - all cooled foods inside the refrigerator are in stainless steels container with cover and food measured at 41 degrees Fahrenheit below. - cold holding ambient temperature measured at below 41 degrees Fahrenheit. - no food preparation observed outside of kitchen. Inspection time includes travel. Katherine Tuazon Inspector (415) 252-3865 Inspector Phone katherine.tuazon@sfdph.org Inspector Email bhupendra oli Person in Charge Refused to Sign Current 3 Total 3

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

Repair the observed leak in the prep sink in the kitchen. - NOTES - all sinks have hot water. - hand sink adequately supplied with liquid soap and paper towels. - all cooled foods inside the refrigerator are in stainless steels container with cover and food measured at 41 degrees Fahrenheit below. - cold holding ambient temperature measured at below 41 degrees Fahrenheit. - no food preparation observed outside of kitchen. Inspection time includes travel. Katherine Tuazon Inspector (415) 252-3865 Inspector Phone katherine.tuazon@sfdph.org Inspector Email bhupendra oli Person in Charge Refused to Sign Current 3 Total 3