Masala Mantra Indian Bistro

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee glass of water on prep table in kitchen. Glass removed. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean storage pans stored on rack/shelf near dish area.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Ceiling vent cover near dish machine. Vent cover cleaned during inspection. Corrected On-Site

Basic – Food stored on floor

Containers of oil on floor in kitchen.

Basic – Garbage can located outside has no lid or lid open/broken

Shared dumpster outside of establishment. Operator states that landlord was notified. Corrective Action Taken

Basic – Garbage on the ground and/or pad around dumpster

Shared dumpster outside of establishment.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils in container of water on cook line 116F. Water discarded. Corrected On-Site Repeat Violation

Basic – In-use wiping cloth/towel used under cutting board

Two towels under green and white cutting boards on cook line. Towels removed. Corrected On-Site

Basic – Missing drain plug at dumpster

Shared dumpster outside of establishment.

Basic – Single-service articles not stored inverted or protected from contamination

Foil to go containers on top shelf above pass through window. Containers inverted. Corrected On-Site Repeat Violation

Basic – Stored food not covered

Cut onions stored in walk in cooler. Onions covered. Corrected On-Site Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet cloth on back prep table in kitchen. Cloth moved and stored correctly. Corrected On-Site

High Priority – Employee washed hands with no soap

At hand washing sink at end of cook line, cook on cook line did not use soup to wash hands and did not wash hands for 10-15 seconds. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Four live flies observed in establishment.

High Priority – Non-food grade paper/paper towel/cloth used as food contact surface. nUtensil wrapped in dry cloth used to press bread on cook line. Utensil wrapped in plastic. Corrected On-Site

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Manager states they use household chemical inside establishment.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In back standup silver freezer, raw shrimp stored over ready to eat bread. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cream stored in reach in cooler on cook line 46F. Cream was kept out of cooler for approximately 15 minutes. Cream placed back in cooler. Rechecked temperature 42F. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

On shelf in dry storage area, caulk gun with caulk leaking out over bulk food items. Caulk moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

White cutting board on cook line.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand washing sink near triple sink. Towels provided. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In reach in cooler on cook line, cooked chicken prepared two days prior not dated. Chicken dated by employee. Corrected On-Site