MASTI INDIAN STREET EATS

Food properly labeled; original container — Inspector Note: bserved several unlabeled bottles of sauce on the cook line . Advised PIC that except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a metal pan of cooked basmati rice actively cooling stored inside the walk-in cooler covered with plastic wrap and yogurt sauce and salad stored on the buffet table in the front of house not properly cooled down for immediate service are preparation. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed items inside the walk-in freezer for rapid cooling during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several containers stacked while wet stored above the 3-compartment sink during time of inspection. CA: Advised PIC Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips available for chlorine sanitizer used. CA: Advised PIC . A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed green racks inside the walk-in cooler heavily rushed with build-up present. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food splatter on the back wall behind the grill and side wall next to the prep top cooler. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed several drain flies in the prep area in the back of house across from the back door. CA: Advised PIC 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink in the prep area blocked by a trash can. CA: Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: The trash can was moved

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dish machine in-use measuring 10PPM chlorine. CA: Advised PIC Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed 84/B inspection report posted during time of inspection. CA: Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee bath and body works bag stored on a shelve above the prep table and a red bull next to it. CA: Advised PIC 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC removed items during time of inspection

Food separated and protected — Inspector Note: Observed a metal container of raw fish stored next to a container of raw chicken uncovered and a container of raw shelled eggs stored above 2 uncovered containers of a butter sauce. CA: Advised PIC 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: PIC rearranged the food items during time of inspection

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black debris build-up along the inside of the soda gun behind the bar. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch