Madras Masala

Contact Information

330 Maynard
Ann Arbor, MI 48104

Health Report - 11/04/2014 (6 critical incident(s))

(Critical) Observed missing sneeze guard panel on self serve cold buffet line in dining room. Also, observed pan of rte food located on end of buffet line with no sneeze guard, lid or other effective means. All food on display shall be protected from sources of contamination at all times. Pic stated that panel was recently removed for repair and new panels are on-site and will be installed this weekend. Pic corrected violation today by covering all exposed pans with lids at time of inspection and stated he will complete repairs in a timely manner for more permanent correction. Violation corrected

(Critical) Observed no soap at handsink in employee restroom. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink at time of inspection. Violation corrected

(Critical) Observed several unlabeled spray bottles of sanitizer throughout kitchen. All chemicals/toxics must be labeled with common name at all times for proper identification. Pic corrected by properly labeling sanitizer bottles at time of inspection. Violation corrected

(Critical) Staff need to be verifying sanitizer concentration in dishmachine more often and as needed. Pic corrected by educating staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected.

(Critical) Observed can opener blade in prep area with a heavy accumulation of dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected.

(Critical) Observed no paper towels at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking paper towel dispenser at time of inspection. Violation corrected

Observed several pans stacked and stored wet on clean dish rack in dishwashing area. Stagnant water observed on edges of several pans. Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans and utensils to completely air dry before stacking or storing on shelves

Observed interior of both microwave ovens in cooking and prep areas with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed several uncovered housemade food items in wic. All food must be stored in a clean, dry area and not exposed to sources of potential contamination. To correct, please cover all food containers after cooling process complete

Observed pan storage racks in prep area in poor repair (particle board exposed and wood is chipping). To correct, please resurface and repaint all shelves in prep area as soon as possible so all surfaces are smooth and cleanable. , observed excessive frost buildup in chest freezers in basement. To correct, please defrost freezers as soon as possible so all surfaces are smooth and cleanable

Observed walls in dishwashing and basement dry storage areas with an accumulation of mold and/or debris. To correct, please clean these areas now and on a more frequent schedule.

Health Report - 05/07/2014 (2 critical incident(s))

(Critical) Observed facility not sanitizing plates and utensils properly as i measured 0 ppm of chlorine in dishmachine. Upon further investigation, discovered that sanitizer dispenser end tubing was not pushed down into sanitizer bucket under dishmachine. All dishmachines need to sanitize as per manufacturers directions at all times. Pic temporarily corrected by fixing sanitizer tube at time of inspection. Rechecked machine, now sanitizing at 100ppm. Violation corrected. I will check this item at follow up inspection to ensure compliance. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Please complete risk control plan and bring to administrative conference. ,

(Critical) Observed several pans (4) of rte meat and vegetable dishes on buffet in dining room hot holding at 92-110f (some steam table wells turned down too low). All potentially hazardous rte food items need to be hot held at 135f or more at all times. Food has been on buffet for an hour (per pic). Pic temporarily corrected violation by turning up steam table and reheating all out of temp food items to 165f at time of inspection. I will follow up on this item to ensure compliance. Please note: this violation has been cited at 3/5 routine inspections. As a result, you are required to attend an administrative conference at the washtenaw county health dept. For enforcement actions. Please contact me at 734 222-3872 within 72 hours to schedule. ,

Observed floors under cooking equipment on cooking line with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule. , observed floors in basement with an accumulation of stagnant water (from leaking pipes/floor drains). Please mop basement floors as soon as possible

Observed open holes/damaged walls in prep area (near stock pot shelves), dishwashing area, and basement dry storage area. To correct, please repair and repaint all damaged walls in kitchen and basement areas as needed. , observed open hole in door lock area of exterior door in mens restroom. To correct, please repair hole as soon as possible so all surfaces are sealed

Observed overhead spray nozzle in dishwashing area in poor repair. Need to replace nozzle as soon as possible. , observed several leaking sewer lines (from dishwashing and prep area sinks and floor drains) in basement. Please repair as soon as possible. Pic stated that contractor has already been called and will be here today to fix leaks

Health Report - 11/12/2013 (3 critical incident(s))

(Critical) Observed employee beverage stored in ice machine in prep area (beverage shoved down into ice). Please remember that ice is considered rte food and employees cannot store canned or bottled beverages in ice machine at any time. Pic corrected by educating employee and discarding employee beverage at time of inspection. Violation corrected.

(Critical) Staff need to checking and verifying sanitizer concentration in dishmachine and wiping cloth buckets with proper test strips more often and as needed. Pic corrected by educating staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. Upon further investigation, discovered that in-use sanitizer bucket appears to be contaminated with greasy water/debris. All dishmachines need to be sanitizing as per manufacturers directions (in this case, 50-100ppm). Pic corrected by replacing sanitizer bucket with new product. Retested machine, now sanitizing at 100ppm. Violation corrected

Observed overhead spray head nozzle in dishwashing area in poor repair (nozzle is leaking and had a plastic bag rubber banded to nozzle). To correct, please repair or replace broken spray head nozzle as soon as possible

Observed the following pieces of equipment in need of cleaning: *both paper towel dispensers at handsinks in front and back prep areas (accumulation of dried on food debris on sides and handles of dispenser). * bulk spice bins (tops, edges) on shelves in back kitchen prep area (accumulation of food debris). *spice bins in cooking area (accumulation of food debris). To correct, please clean all this equipment now and on a more frequent schedule.

Observed top of dishmachine with a heavy accumulation of scale and food debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: *cooking area floors (under and behind equipment) have an accumulation of grease and debris. *dishwashing area floors and walls have a heavy accumulation of mold and debris. *dishwashing and mop sink area floor drains have an accumulation of food debris. To correct, please clean all these areas now and on a more frequent schedule

Observed missing and dirty ventilation filters in vent hood in cooking area (grease dripping down hood). To correct, please replace all missing filters and wash all filters now and on a more frequent schedule

Observed in-use fly glue strip hanging directly above soup warmer and steam table in prep area. Equipment was not turned on yet and no food was observed in equipment at time of inspection. All food must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, need to relocate fly strip to approved area as soon as possible. Pic corrected by removing fly strip at time of inspection. Violation corrected.

Health Report - 05/08/2013 (5 critical incident(s))

(Critical) Observed employee handling and cutting rte naan bread in prep area with bare hands. Food employees may not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves as needed. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Violation corrected

(Critical) Observed can opener blade in prep area with a heavy accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

(Critical) Observed pan of rte tandoori chicken on buffet line in dining room with an internal food temperature of 110-120f. All other food items on buffet hot holding at 145f or more. All potentially hazardous rte foods must be hot held at 135f or more at all times. Please monitor hot holding temps with food thermometer every day and as needed. Chicken has only been on line for 30 minutes per pic, so pic corrected by reheating chicken to 165f at time of inspection. Violation corrected.

(Critical) Observed ric in prep area (next to rice warmer) not able to hold at 41f or below. Ice was observed on cooling coils. Cooler has been taken out of service and will not be used until properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed pans of rte rice pudding and housemade sauces in 2 door ric next to rice warmer with internal food temps of 50-54f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the washtenaw county health dept. Pic corrected by discarding all pudding and housemade sauces at time of inspection. Violation corrected

Observed broken water faucet in 3 compt sink. Facility does have a dishmachine, but use 3 compt sink for washing and sanitizing larger food containers. To correct, please repair as soon as possible

Observed walls in dishwashing area in poor repair (broken, open holes). To correct, please repair all damaged walls so all surfaces are smooth and cleanable

Observed interior of microwave oven in cooking area with a heavy accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed floors under cooking equipment and coolers in main prep area with a heavy accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed low light intensity in wic (had to use flashlight to see foods in back corner). To correct, need to replace light bulb with higher wattage or install another light fixture on other side of wic to provide adequate lighting in all areas

Observed several pieces of broken equipment and general clutter in basement. Facility has removed several items over the past year. Please continue to remove all unnecessary items from facility as soon as possible

Health Report - 11/08/2012 (0 critical incident(s))

Observed several knives stored on back of prep table in between the prep table and back wall. All clean utensils must be stored in a clean, dry location and not exposed to possible sources of contamination. To correct, please relocate knives to approved location as soon as possible (recommend installing knife rack).

Observed low light intensity in wic. To correct, please replace bulb with higher wattage or provide lighting on other side of cooler so all food and surfaces can be clearly seen

Observed raw chicken thawing in 5 gallon bucket of stagnant water in mop sink. Internal food temp of chicken was 38f. All food must be thawed under refrigeration or under cool running water to avoid the accumulation of bacteria

Observed wic door gasket broken and hanging on side of door. To correct, please replace as soon as possible

Health Report - 05/08/2012 (2 critical incident(s))

(Critical) Observed pan of rte tandoori chicken on buffet in dining room with an internal food temperature ranging from 101-108f. All other hot foods on buffet hot holding at 140f or more. All potentially hazardous rte foods must be hot held at 135f or more at all times. Staff stated correct cooking temps of chicken, but appears chicken may have been left out at room temperature after cooking this morning. Pic corrected by discarding chicken at time of inspection. Critical corrected. Other backup pans of chicken were hot holding on grill at 140f or more

(Critical) Observed box and flats of raw shell eggs on shelf in wic directly above packages of rte soft shell tortillas. All raw animal products must be stored below and away from all rte foods at all times to protect from possible cross contamination. Pic corrected by relocating eggs to bottom shelf at time of inspection. Critical corrected

Observed food catch basket under dishmachine with a heavy accumulation of food debris. To correct, please empty and clean catch basket now and on a more frequent schedule

Observed 2 uncovered pans of chicken/marinade stored on wic floor. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

Observed lack of hot water at handsink in dining room area (near pop machine/front counter). To correct, please repair as soon as possible

Observed water leaking (clear water from upstairs ice machine) onto sealed gallon containers of vinegar and food coloring in basement dry storage area. All food must be protected from sources of contamination at all times. To correct, please relocate food to approved location as soon as possible

Observed no lights in one of the basement dry storage rooms (both bulbs burned out). To correct, please replace missing bulbs as soon as possible

Observed wic door gasket broken and hanging. To correct please replace as soon as possible. , observed ice machine discharge line leaking in back of machine. As a result, water is leaking through floor into basement. To correct, please repair as soon as possible

Observed several walls, shelves and coving in upstairs prep and dishwashing areas and floors in dry storage room in basement in poor repair. To correct, please repair/replace as soon as possible so all surfaces are smooth and cleanable

Observed leaking drain lines (from upstairs sinks) in basement causing water to accumulate on basement floor (currently have trash can collecting water). To correct, please repair as soon as possible.

Observed no light shields on lights in both dry storage areas in basement. To correct, please replace missing light shields as soon as possible

Observed old equipment, wood, and general clutter located in several basement storage rooms. In one storage room, wood is piled from floor to ceiling creating a possible fire hazard and insect/rodent harborage conditions. To correct, please remove all unnecessary items from facility as soon as possible

Health Report - 11/08/2011 (0 critical incident(s))

Observed no light shields on lights in both dry storage areas in basement. To correct, please provide as soon as possible

Observed pan of raw meat thawing in handsink in back kitchen area. All handsinks must be fully accessible at all times for proper employee handwashing. Do not store items in or around any handsink at any time.

Observed several shelves throughout facility (food storage, clean dishware) with chipped paint and in poor repair. To correct, please resurface and repaint all damaged shelves in facility so all surfaces are smooth and cleanable as soon as possible

Observed large piles of old wood and debris piled up from floor to ceiling in storage room in basement creating insect/rodent harborage conditions (could not even enter room). To correct, please remove all debris and clutter from storage room as soon as possible

Observed floors throughout facility (under cooking equipment, prep areas, dry storage areas in basement) soiled with debris and/or grease. Need to clean now and on a more frequent schedule

Observed walls in kitchen prep areas, dishwashing area, and basement dry storage areas with chipped paint and in poor repair. Also observed hole in wall in mens restroom. To correct, please repair or replace all damaged walls in facility as soon as possible

Observed old equipment and general clutter located throughout several storage rooms in basement. To correct, please remove all broken equipment and unnecessary items from facility as soon as possible

Observed pan of raw meat thawing at room temperature in handsink in back kitchen area. All phf must be thawed under refrigeration or under cooling running water to prevent the accumulation of bacteria

Observed several clean knives in front and back prep areas stored in between pieces of equipment and wall. All clean utensils must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, please obtain and install proper knife rack in prep areas as soon as possible.

Observed leaking drain lines (from upstairs prep sink per pic) in basement causing water to accumulate on basement floor. To correct, please repair as soon as possible,

Health Report - 05/09/2011 (4 critical incident(s))

(Critical) Observed interior of ice machine in prep area with an accumulation of mold and debris. All ice machines must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. To correct, please remove ice, then wash, rinse and sanitize as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed pop nozzles and pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. Need to wash, rinse and sanitize all pop nozzle and pop machine components as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed blender on clean equipment shelf in back kitchen area (near wic) soiled with debris. Blender has not been washed or sanitized in several days. All blenders must be washed, rinsed and sanitized after every use or throughout the day as needed. Pic corrected by sending blender through dishmachine at time of inspection. , observed 3 soiled knives stored in between pieces if equipment in prep area. All utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by sending all 3 knives through dishmachine at time of inspection. ,

(Critical) Observed several severely dented cans on dry storage shelf in basement. All food containers must be in good condition and all dented cans and distressed merchandise must be pulled from shelf to protect the food integrity. Pic corrected by discarding dented cans and educating staff on proper food safety procedures. Critical corrected.

(Critical) Observed employee handling raw chicken (with bare hands) in back kitchen area then wash his hands for less than 10 seconds in a handsink that did not have any hot water. Employee then started to cook food on prep line. All employees must properly wash their hands often and anytime their hands have been contaminated (especially after handling raw meats). Temporarily corrected by educating all staff on proper handwashing procedures (including how and when). Will need to repair handsink as soon as possible so employees can properly wash their hands. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed large plastic container (+/- 8 gallons) of housemade tomato sauce and a 6 inch pan of chicken curry stew base in wic with internal food temps of 55-80f. Both foods were made 1. 5 days ago per pic. All phf must be cooled from 135f to 70°F within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, please utilize shallower pans, ice wands/ice baths before trying to cool food in wic. Pic temporarily corrected by discarding tomato sauce and chicken curry base at time of inspection. I will check this item again at follow up inspection to ensure compliance. Please note: this violation has been cited at the last 2/3 routine inspection. As a result, you are required to complete a risk control plan to help control this recurring violation. Please complete and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an admin conference at the wash. County health dept. ,

Observed stairs leading to basement in poor repair creating a possible safety hazard. To correct, please repair as soon as possible. , observed large holes and chipped paint in several walls in kitchen. To correct, please repair and repaint as soon as possible

Observed floor under cooking equipment and coolers in main prep line area soiled with grease and debris. Also observed floors in basement dry storage area soiled with debris. To correct, please clean now and on a more frequent schedule. , observed walls in dishwashing area soiled with mold and debris. Need to clean now and on a more frequent schedule

Observed several food and equipment storage shelves in kitchen lined with foil, cardboard, or shelving has chipped paint. All storage shelves must be smooth and cleanable at all times. To correct, please remove foil, cardboard and repaint shelves as soon as possible

Observed handsink on main prep line blocked by prep cart. All handsinks must be fully accessible at all times for proper employee handwashing. Do not block sink or store any items in handsink

Observed filters in ventilation hood in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Observed no serv safe certified employee in facility. Once complete, please fax copy of serv safe certificate to carl walczesky at 734 222-3930. Must correct within 90 days to avoid enforcement actions

Observed no paper towels in employee restroom (dispenser empty). All handsinks must be stocked with soap and paper towels at all times for proper handwashing

Observed several unlabeled spice and food containers in kitchen. Once removed from original packaging, all food containers must be labeled with common name for proper identification

Observed no soap at handsink in main prep area and in ladies restroom. All handsinks must be stocked with soap and paper towels at all times for proper handwashing.

Facility using large plastic tubs to cool phf. Also, observed 1 ice wand in facility sitting on shelf in basement. Current cooling methods are not working as required. Need to utilize shallower pans, ice baths and ice wands before placing food in wic. Whatever cooling method you employ, staff must be monitoring foods as they pass through the temp danger zone

Observed old, broken equipment and general clutter located throughout several rooms in basement (one room has large amounts of old wood and debris piled up floor to ceiling creating a possible fire hazard). To correct, please remove all unnecessary items from facility as soon as possible

Health Report - 11/29/2010 (0 critical incident(s))

This incident (39638) does not have any more information on it

I observed gnats in this storage room. As instructed, contact a license pest control company and immediately schedule them to conduct a site visit. Save the invoice for review by this department. Successful pest control is requires continuous monitoring and routine visits by your pest control service. Additionally, ensure that food storage locations are frequently cleaned. Last, maintain a high level of sanitation in the entire restaurant. A follow-up inspection will be made to verify that this critical violation is corrected.

This incident (18291) does not have any more information on it