HACCP: Cooling Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed an opened bag of peeled garlic labeled "refrigerate after opening" in the whole fruit and vegetable storage cooler at 54 degrees F. Employee stated that this cooler is only for whole fruits and vegetables which do not require refrigeration and establishment did not realize that the garlic needed to be refrigerated after opening. Corrected: According to employee, bag of garlic was opened less than four hours ago. Establishment allowed to move garlic to the glass cooler in the dry storage room, which was holding a temperature of 41 degrees F. Do not store any potentially hazardous foods in the Kenmore cooler. Only whole fruits and vegetables may be stored in this cooler.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Foods properly cooled
Observed two large containers of sauce cooling at room temperature in the dry storage room. Sauces were 115 degrees F. Corrected: all potentially hazardous foods should be refrigerated for cooling once the temperature drops below 135 degrees F, or rapidly cooled using approved methods for food safety. Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F. Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container. Corrected: sauces moved to walk in cooler to finish cooling process.
- Food protection during storage, prepartion, display, service, transportation
Observed two cardboard boxes of raw chicken with plastic liners stored directly on the floor in the kitchen. Corrected: boxes of chicken elevated to prep table to continue preparing chicken for cooking.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Wiping cloths clean, used properly, stored
Multiple blue wet wiping cloths observed stored on stove and counters in kitchen/dry storage area in between uses. Store all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Floors properly constructed, clean, drained
Observed chipped and missing tiles in kitchen. Repair or replace tiles. Observed missing coving/FRP behind hand washing sink in kitchen. Repair or replace missing coving/FRP.
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10/27/2015 | Routine | 91 |
HACCP: Food Handler Training and FSSMC
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Foods handled with minimal manual contact
Two large tubs of rice have bowls in them for dispensing in the dry storage room. Provide scoops with handles.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Plumbing installed and maintained
There is a leak present at the faucet of the prep sink in the kitchen. Repair leak.
- Floors properly constructed, clean, drained
Observed chipped and missing tiles in kitchen. Repair or replace tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Some chipped tiles on restroom walls. Clean vents and repair chipped tiles.
- No Certified Manager Present
FSSM not present during inspection. Provide to have a Food Safety Manager at all times that potentially hazardous foods are being prepared and served.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/16/2015 | Routine | 95 |
Complaint investigation conducted in response to RFS 15-0058, which stated that "windows are boarded up and there is a leak in the ceiling in the middle of the dining area." Spoke to staff on-duty, who stated that there was a leak in a small section of the ceiling in the dining room when heavy rain occurred. This leak was repaired over two weeks ago. During today's inspection, the ceiling appeared to be dry and free from water stains. There is a large section of glass on the side of the building that is missing due to vandalism. The window is covered by two pieces of wood, which are painted on the portion that faces the dining area. The wood does not allow the entrance of pests or rodents. Recommend complaint be closed as no evidence of a public health hazard was observed during this inspection. SS.
No violation noted during this evaluation. | 3/4/2015 | Complaint Investigation | |
HACCP: Cooling HACCP provided. Foods cannot be cooled at room temperature. Cool foods in a refrigeration unit.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: One FSSM and one Food Handler on duty during inspection. One employee working during inspection has not yet completed his Food Handler Training. Manager states that the rest of the staff will be taking the Food Handler training online this month. Code Violation (740.570) Food Handler Training
All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.
- Critical: Hot food at proper temperatures
1) Chicken biryani being held hot on stove top was found to be 108 degrees F. Corrected: Gas flame turned up to return product to 135 degrees F or higher. 2) Various foods cooked for buffet line were stored between 125 degrees F and 130 degrees F on the table next to the tandoori oven. These items had recently been cooked and were being cooled for storage. Cool all foods rapidly in a refrigeration unit by storing them in shallow dishes. Corrected: items moved to coolers.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Foods handled with minimal manual contact
Two large buckets of rice were found with bowls for measuring/dispensing stored within the rice. Corrected: bowls removed and scoops with handles extended out of product provided. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Non-food contact surfaces clean
Baffles above hibachi grill and tandoori oven are heavily soiled. Provide a routine cleaning of all baffles/hood of ovens and grills.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Various floor tiles throughout establishment are missing or chipped. Repair or replace floor tiles.
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2/4/2015 | Routine | 91 |
This inspection is due to a complaint investigation of the establishment smelling like bug spray.
The establishment does not smell like bug spray during this investigation. It does however, smell like Indian spices.
Manager stated that the last pest control was on November 24th and that they do not do their own pest control.
No violation noted during this evaluation. | 12/16/2014 | Complaint Investigation | |
HACCP: Outer openings shall be screened and self-fitting to protect against the harborage of pests and rodents.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Tomatoes in produce refrigerator are moldy.
Discard tomatoes. Corrected. Tomatoes were discarded.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink intermingled with single-service items. Employee was eating meal in the kitchen.
Employee dining and personal food and beverage storage shall take place in designated employee dining area. Corrected by education.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
Pan used for storing clean kitchen utensils is soiled.
Wash, rinse, and sanitize pan.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Outer openings protected from insects, rodent proof
Back screen door of kitchen is missing screen.
Provide screen. Corrected
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10/28/2014 | Routine | 84 |
HACCP Ensure that test strips are used to obtain proper concentration of chlorine sanitizing bucket: Reviewed sanitizer HACCP bulletin.
Chlorine sanitizing bucket concentration (modified and corrected): 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Onion food holding bin is chipped and broken.
Replace or repair bin.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
No Cl sanitizer detected in sanitizer bucket in kitchen.
Ensure that Chlorine sanitizer has proper concentration of 100-200 ppm. Corrected by education and modification of sanitizer. Bleach was added to sanitizer bucket.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
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6/18/2014 | Routine | 95 |
HACCP Discussed and reviewed food storage practices: Food storage HACCP bulletin was left with manager.
Chlorine three compartment sink concentration: 200 ppm
Frozen foods are frozen.
Chlorine test strips purchase: $3 cash paid. MS
- Critical: Wholesome, sound condition
Potatoes in potato bin are spoiled and rotten.
Routinely inspection food products to ensure food is free from spoilage
- Thermometers, gauges, test kits provided
Chlorine test strips not present in establishment.
Provide chlorine test strips to ensure proper concentration of approved sanitizer
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3/5/2014 | Routine | 94 |
HACCP: Discussed continuing good practices that have been put in place to ensure cross-contamination does not occur. Raw foods are stored in one fridge, raw vegetables in a second fridge, and cooked foods are stored in a third fridge. Continue labeling all potentially hazardous foods with the date of preparation so that they may be consumed or discarded by Day 7.
cl- sanitizer is used in the establishment.
Frozen foods were frozen.
Note: This is a final first-recheck inspection to ensure compliance with the agreements made between the owner of Masala Cafe and the Health Department in September of 2013. The establishment has met the criteria of two, consecutive inspections with a score of over eighty-five (85) and one (1) or less critical violations. The establishment received a score of ninety-seven (97) today and had zero (0) critical violations. The establishment will be put back on a routine schedule for inspections (3 times yearly for a Category I license) as of 11/27/2013.
2nd Note: A full inspection was completed today, making it the third routine inspection for the year.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled in kitchen. Clean all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Some chipping and/or broken tiles throughout kitchen and backroom storage area. Repair or replace broken or missing tiles to provide a smooth, nonabsorbent, easily cleanable surface.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/26/2013 | 1st Recheck | 97 |
. HACCP: Sanitizer concentration
Frozen foods were frozen.
cl- sanitizer is used in establishment.
First re-check inspection in October after previous failed re-check inspection conducted in September. Establishment has corrected multiple items from previous inspection including: replacing rice scoop so that handle is extended out of food, leak repaired at 3 compartment sink, soiled hood in kitchen cleaned and serviced by Getz in October 2013. A first re-check fee will be charged for this inspection due to previous inspection having more than 1 critical violation. A letter will be sent to establishment within the next 5 business days with a decision in regards to whether or not another follow-up inspection will be conducted in November, or if the establishment will be put back on a regular routine inspection schedule that will begin January 2014.
- In-use food dispensing utensils properly stored.
Single-service spoons in baskets by kitchen window stored every which way. Store all food utensils with handles facing the same way to avoid contaminating food contact surfaces with hands.
- Floors properly constructed, clean, drained
Some chipping or broken tiles throughout kitchen and backroom storage. Replace worn tiles to provide smooth surface. Keep floors as dry as possible in between mopping.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/30/2013 | 1st Recheck | 98 |
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