Masala Art Indian Restaurant

Wet cleaning clothes noted on the counters. Instructions provided to always store the cleaning clothes inside the sanitizer solution between use.

Chlorine-based dishwasher was measured at 0 ppm at dish-level. Machine was run several times to remove the air gap in sanitizer pipe, finally the reading was 100 ppm at dish-level.

Dirty knives were stored in the knife holder in the kitchen. The knives were removed for dishwashing, and the operator was instructed to clean and sanitize the holder as well to prevent any risk of cross-contamination.