Masala Pakistani and Indian Cuisine

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Air hap handout provided.

Inspector notes: The non-food contact surfaces of the ice machine and portable fan have an accumulation of bio-film and dust respectively. Equipment to be cleaned.

Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. Cover shut.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH. Application provided.

Inspector notes: Various containers were observed with old date mark stickers. Stickers to be taken off of container prior to being washed rinsed and sanitized.

Inspector notes: The prep sink was observed directly next to hand wash sink. If handwashing sinks and fixtures are located where splash may contaminate food contact surfaces or food, then splash guards should be installed or food-contact surfaces should be relocated to prevent cross-contamination.

Inspector notes: Bowls are being used as scoops in various containers. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.

Inspector notes: At the time of inspection, chicken items in the walk-in cooler, which were prepared in advance previous day, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Chicken was observed at 49 and 54 degrees Fahrenheit. Chicken was voluntarily disposed of at the time of inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, Chicken was placed hot in the refrigerator and densely packed in stacked, covered containers. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination. Cooling strategies and information were left with the PIC at the time of inspection.

Inspector notes: Dishes and utensils (Plastic bucket/tub) was observed in the kitchen hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Plastic bucket was removed at the time of inspection.

Inspector notes: Bowls/Portion cups are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC to obtain scoops with handles for dry ingredients.

Inspector notes: Wood is used in the construction of shelving and equipment support in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Untreated/uncoated wood surfaces are to be sealed.

Inspector notes: The ceiling in the back storage area where initial cooling of uncovered product takes place, is constructed of uncovered, unpainted drywall material. The ceiling is to be covered/sealed with a product that is smooth, durable, easily cleanable.