Masala Box

4202 Bell Blvd
Queens, NY 11361
(718) 281-2699

Current Inspection Grade: A
Current Grade: A
Last Graded: 11/26/2019
 
 

At A Glance

Masala Box has an average score of 25 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Masala Box may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

01/18/2024 | Cycle Inspection / Re-inspection | Score: 24 | B
  1. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  2. (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
01/04/2023 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. (Critical) 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.

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