Health Report #103271

Establishment Name: Madras Masala
Report Date: 05/09/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Cooked food(s) cooled walk in cooler From 70 degrees f to 41 degrees F for more than 4 hours 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. ,
Critical Cleaning Procedure Employee(s) Back prep area handsink Improperly washed hands 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 Package Integrity Food package(s) Cans storage area Dented, dented on seam or swollen 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 Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment ice machine With accumulation of debris 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. ,
Normal Unnecessary Items and Litter Unnecessary item(s) old/broken equipment throughout entire facility Not removed from facility 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
Normal Cooling methods Food item(s) cooled walk in cooler shelf Improperly In large container Bulk storage container 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
Normal Hand Cleanser, Availabilty Soap prep area handsink Not provided 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.
Normal Containers Identified with Com Food item(s) prep area Not identified 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
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels employee restroom Not provided At hand sink 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
Normal Manager Certification N/A N/A N/A 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
Normal Clean, Vent. Sys., Prev. Disch Ventilation system cooking/preparation area ventilation hood Not clean Observed filters in ventilation hood in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule
Normal Using a Handwashing Sink Handwashing sink(s) prep area Not easily accessible 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
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) shelving prep area shelves Not easily cleanable 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
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors front counter area under counter With accumulation of debris 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
Normal Repairing Physical facilities Wall(s) prep area In poor repair broken 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