MASALA INDIAN CUISINE

Observed two soda dispenser nozzles in the bar area with dark debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC voluntarily cleaned and sanitized the nozzles.

Observed chlorine dishwasher in the kitchen measure 0ppm chlorine (after a few attempts). CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration/Range/Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49/120 (49)/120 (49) 50-99/100 (38)/75 (24) 100/55 (13)/55 (13)

Discussed with PIC to have the dishwasher serviced. Until the dishwasher is repaired to use the three compartment sink to sanitize dishes.

Observed handwashing sink in bar area dripping water. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. Discussed with PIC to repair the sink by 4/16/26.

Duct tape was observed securing a stainless steel shelf in place adjacent to the prep top cooler. Additionally, duct tape was noted on the interior side of the prep top cooler, being used to hold insulation material. Additionally, observed a vegetable sink splash guard chipped with sharp edges. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Discussed with PIC to remove the duct tape from equipment areas mentioned and repair accordingly.

Observed dark grime on the floor between the stove, fryers, and naan oven. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC to clean the areas.

CA:511-6-1.04(4)(c)1(iv)Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed food containers of raw chicken, sauce, and vegetables in the prep top cooler, Walk-In cooler and Walk-In Freezer. COS: Food employee provided metal and plastic coverings for each food item.

CA: 511-6-1.04(4)(q) Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor Observed prep top cooler with food debris on the outside of equipment and on the handle. COS: Food employee cleaned outside of prep top cooler with spray and wiping cloth.

CA: 511-6-1.05(7)(a)3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris on the floor of the dry storage area. Advised PIC to keep all non-food contact surfaces clean to sight and touch.

CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented Observed raw chicken above raw shell eggs, raw beef, and raw fish in WIC. COS: PIC reorganized food items so that they were separated by the food minimum cook temperature on shelves in WIC.

CA: Time/temperature control for safety food shall be cold held at 41°F (5°C) or below Observed cooked chicken, boiled chicken, baked potatoes, cooked vegetables, and lentil holding above 41 F degrees in the WIC. Ambient temperature for WIC was above 41 F degrees. (See temperature log) COS: PIC voluntarily discarded all TCS food items that had been held in WIC for more than 4 hours and moved other TCS food items to other working coolers. Advised PIC not to hold TCS foods in cooler until it has been serviced and is holding at 41 F or lower (ideally 36F-38F).

CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Foods on time shall indicate the date, the time it was removed from temperature control, and the discard time. Observed tomato sauce and two containers of cream being held without temperature control with no TPHC (time as a public health control) procedures or labels/logs in place. COS: PIC moved cream to cooler. Discussed labeling tomato sauce and gave PIC the template for TPHC procedures.

CA: Advised PIC that chlorine residual shall be maintained between 50ppm-100ppm. Observed the sanitizer spray solution at over 200ppm chlorine residual. COS: PIC remade the sanitizer solution to 100ppm chlorine residual.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Observed multiple live German cockroaches near hot holding units in the kitchen and dead cockroaches near dish machine. Observed recent pest control report from Glory Pest Control dated 11/29/24.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed excessive food debris on the floor of the dry storage area, walk-in cooler, and under equipment and shelves in main kitchen area. Advised PIC to keep all non-food contact surfaces clean to sight and touch.

CA: All physical facilities shall be maintained in good repair. Observed multiple tiles in the kitchen area with the grout missing. Advised PIC to re-grout these tiles. Observed several tiles in the dry storage area missing. Advised PIC to replace any missing tiles.