Masala King

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Hot TCS food item not held at or above 140 °F.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Evidence of rats or live rats in establishment's food or non-food areas.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Evidence of rats or live rats in establishment's food or non-food areas.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Live roaches in facility's food or non-food area.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Evidence of mice or live mice in establishment's food or non-food areas.

Live roaches in facility's food or non-food area.

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

Evidence of rats or live rats in establishment's food or non-food areas.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Live roaches in facility's food or non-food area.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Evidence of mice or live mice in establishment's food or non-food areas.

Evidence of mice or live mice in establishment's food or non-food areas.

Evidence of rats or live rats in establishment's food or non-food areas.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Hot TCS food item not held at or above 140 °F.

Live roaches in facility's food or non-food area.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.