Masala Pointe

Observed cooked lamb date marked for 10/2-10/7 and cooked chicken date marked 10/1-10/10 stored in the prep cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P).

Observed a designated PIC (person in charge) was not present. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Observed PIC was unable to provide employee health forms for him and another food employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

PIC was unable to name the reportable diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf).

Observed the only handsink located in the kitchen did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf).

Observed a large trash can top blocking the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

PIC was unable to provide written procedures for a diarrheal and vomiting event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed cooked rice and cooked noodles in the prep cooler not date marked. Observed lamb in the ziplock bag not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

Observed PIC was unable to provide test strips for the three compartment sink. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf).

Observed a container of salt ,with a container of flour stored on top of it, stored on the ground in the storage area. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed the opening inspection report not posted into public view. 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. (C).

Observed 2026 permit not posted into public view. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C).

Observed a container of single use to go plates and single use containers with tops brough in 2 weeks ago stored on the ground. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C).

Observed unapproved ceiling finish in the following areas; 1. employee bathroom 2. small storage room 3. above single use item shelf in the storage area located across the employee bathroom 4. above reach-in-cooler in the lobby Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C).

Observed employee bathroom missing cove base on the right hand side. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C).

At the beginning of the inspection, observed the front door prompted open by a black colored block. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C).