Masha Allah Restaurant One Inc

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed prepped tcs sauce within the smaill prep and rear reachin coolers at 60F in addition to milk and eggs within the front customer beverage cooler at 45F. Sambusas within the front display cooler were observed at 50F. This was discussed and operator moved items around to freezer and out of coolers not able to cool sauce and hold cold temperatures at 41F or below. Hold all tcs foods at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floors at the wall junctures, under equipment and throughout the back kitchen soiled with food and grease. Clean more frequently and clean in these specific areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

Observed no certified food protection manager employed at the facility. Obtain training and location information at the following website: ] https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed all cold hold but the freezer not able to hold temperatures at 41F or below during high-use activities. This was discussed and person in charge was directed to call contractor for a Saturday appt. The freezer will be used to cool fresh sauce and cooked meats will be on grill for hot hold.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Only use single-service items one time.

Inspector’s notes

Observed numerous single use buckets being used to store cut veggies, sauces and meats. Obtain food grade containers for cooling and storing food.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Observed flies in the back kitchen area during food prep and cooking. The door was open at this time. Obtain fly traps and hang out of reach of food and close the door during service.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s notes

Observed employees eating food while cooking and placing the food on the prep table. Discontinue eating while prepping and cooking food.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed no soap at the handsinks. Obtain soap and keep it stocked.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

Inspector’s notes

Observed no towel supply at the handsinks. Obtain towels and maintain the supply at the sinks. Napkins are not a substitute for towels.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed no signs at the handsinks directing employees to wash hands before returning to work. Obtain and post these signs at all handsinks;

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Disassemble, roughly clean, and wash fixed equipment or utensils which are too large to fit in the warewashing machine or three compartment sink.

Inspector’s notes

Observed large pots sitting in the mopsink for cleaning. Do not use the mopsink for washing dishes. Install a larger sink or obtain smaller utensils.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

Inspector’s notes

Observed a pattern of non-compliance and failure by the PIC to ensure employees are complying with the duties listed in 2-103.11, including oversight and/or routine monitoring of said duties. They include, Proper Handwashing (Handsinks are not stocked), proper cold hold for tcs foods (coolers observed not holding temps year after year), proper cooling foods (coolers are not holding temps and food is being cooled in large containers without proper pans for cooling) and proper cleaning of equipment (large items were being washed in the mop sink)

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed large quantities of sauces made and placed in large jugs within the coolers. Obtain smaller pans for this product and cool to 41F within 4 hours of making the sauce.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed large containers of flour with encrusted food on the covers and handles. Clean thoughly and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

Observed no current license posted. Obtain the current license and post onsite.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

Inspector’s notes

Observed no paper towel at 4 handsinks. Obtain paper towel supply and maintain the supply during operation.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed chicken thawing in a sink full of water. This was discussed with the operator and the chicken was removed. Thaw tcs foods in the sink with watere flowing in and out at all times.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed 2 coolers in the back kitchn not functioning properly and air within measuring 50F and 60F. This was discussed with operator and a discussion to call a contractor was made.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed tcs foods-cooked pepper sauce-within the large reachin cooler at 70F. This was discussed and operator moved the product to the front customer reachin until kichen reachins are working properly. Maintain all cold tcs foods at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Remove single-service and single-use articles made from materials that are unsafe and unclean.

Inspector’s notes

Observed food being stored in the freezer using thin, partially opened 'thank you' plastic bags. This was discussed with the operator. Use food-grade storage bags or containers to store food.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Observed the microwave dirty with food debris. Maintain clean at all times of operation and clean spills as they occur.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed old equipment thrown down and sitting at the bottom of the basement stairs. Remove and clean the area. This was discussed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed packaged house made yogurt drink without a label in the customer area cooler. This was discussed with operator. Label all packaged products for customer access with Name, ingredient, expiration date.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

Observed no Certified Food Protection Manager working at the facility. Find traing information at the following website. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

microwave obsered very soiled. clean.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

The mopsink was observed very dirty with built up grime. Clean at a frequency to avoid this. The grease hood panels were observed verey dirty. clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

The business license must be posted where it can be easily seen.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.