Indian Masala Magic

Violations (19)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(a) Establishment failed to post current food protection manager certificate in public view or conspicuous location.

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) Chef on site claimed the CFM was coming later. A CFM must be presents during ALL hours of operation. Manager did in fact come in 30-40 minutes after the start of the inspection. Maria Serrano - Expires 05/6/2030 - CERT NO. 7830536

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED UPON INSPECTOR REQUEST. All employees must be certified and copies of their certificates on site to prove certification. This person must also have a GOVERNMENT ID to confirm it is their certificate

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  3-301.11(B) OBSERVED A SERVER/CASHIER TAKE LEAVES/GARNISH WITH BARE HAND AND PLACE IT ON RTE TAKE OUT MEAL. Employees must wash hands first then don gloves to touch ready to eat foods.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 OBSERVED HANDWASH STATION PAPER TOWEL DISPENSER IS NOT OPERATING, a paper towel roll is nearby but the inspector observed it is away from the handwash station and a food prep employee was preparing foods and blocking off the paper towel; hence a habit of paper towel being barely used.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) OBSERVED CAN OPENER BLADE WITH MINOR MILDEW, OBSERVED CEILING OF MICROWAVE HAS MINOR DEBRIS. Clean food contact surfaces ASAP

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) Inspector observed dishwasher was washing and rinsing dishes with soap but NO submergence into sanitizing solution before air dry. The dishwasher then put these unsanitized dishes into service. 3 compartment sink must follow wash, rinse, sanitize protocol. 1st sink must be full of soap and water to submerge dishes and wash off grime or debris. 2nd sink must be used to rinse off soap and left over grime. 3rd sink must have a sanitizer solution (QUAT or chlorine) to submerge the dishes. 50-100ppm for 10 seconds for chlorine; 150-400ppm for 30 seconds for quat.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) OBSERVED INSTANCES OF FOODS NOT DATE MARKED DESPITE CHEF STATING THEY WERE MADE YESTERDAY, AND OBSERVED A FEW INSTANCES OF FOODS STORED PAST 7 DAY DATE MARK RULE. Foods must be date marked if stored in cold hold overnight, AND they must be kept for only 6 days after the date mark.

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Observed working containers of poisonous or toxic material not labeled with a common name.

• 37

  Food properly labeled; original container

  3-302.12 OBSERVED UNLABELED SQUEEZE BOTTLES FOR SAUCES. Side note: Please ensure labeled foods have the label side facing outward to view.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) OBSERVED GINGER CRATE STORED DIRECTLY ON THE FLOOR AND INSTANCES OF FOOD BINS NOT COVERED IN DRY STORAGE. Foods shall be 6 inches off the floor AND covered.

• 40

  Personal Cleanliness

  2-303.11 OBSERVED EMPLOYEE CUTTING ONIONS WITH EXCESS JEWELRY ON WRIST. No wrist wear or rings for food prep employees.

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED DRY WIPING CLOTH USED AS ABSORBENT FOR THE FLOOR. Do not use wiping cloths as floor absorbent.

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED HANDLE-LESS CUPS INSIDE BULK STORAGE BINS AND OBSERVED LONG TONG STORED ON GRILL HANDLE, HEAD OF UTENSIL CLOSE TO THE GROUND. Use handled utensils and keep utensils 6 inches off the ground

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-801.11 OBSERVED DRY LINENS / WIPING CLOTHS IN USE WITH DRY FOOD STAINS. They must be clean, once stained place in laundry bin and switch to a new one.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.19 OBSERVED CARDBOARD SURFACE USED TO HOLD UTENSILS AND A BUCKET OF ONIONS, VISIBLY STAINED. Do not use absorbent materials

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 OBSERVED GROCERY BAGS USED TO STORE MEATS IN COOLERS. Keep meats in food grade / food contact storage bins, not grocery bags

• 52

  Sewage and waste water properly disposed

  19-126.5(c) OBSERVED NO GREASE TRAP TICKET PROVIDED WITHIN INSPECTION

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 OBSERVED PERSONAL DRINK ON FOOD PREP TABLE. Keep personal drinks away or below food prep or storage areas even if they area closed.