DEHDEH'S TAKE OUT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At upright double door stainless reach in cooler; raw chicken feet stored over raw beef. Operator moved raw chicken feet to bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator wearing single use gloves preparing food then used cash register then returned to preparing food without washing hands or changing gloves. Discussed with Operator who then washed hands and changed gloves. Corrected On-Site

Basic - Ice buildup in white chest reach-in freezer. Advised Operator to maintain freezer without build up of ice.

Basic - Upright stainless reach-in freezer interior/bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cash register before preparing ready to eat plates for customers. Instructed operator of proper handwashing procedures. Employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach freezer items stored in food grade bags. Operator moved chicken. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store prep containers. Advised operator Hand washing sinks are used for handwashing only. Operator removed items. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; beef soup (47F - Cooling) Per operator was prepared and stored in cooler overnight. Item did not reach 41F within six hours Operator discarded See stop sale Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee handled raw meat then handled clean utensils without washing hands first. Advised operator, employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; Raw shell eggs stored above cooked beef. Advised operator who fixed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reach in Freezer; Raw chicken stored above raw beef Advised operator who fixed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; beef soup (47F - Cooling) Per operator was prepared and stored in cooler overnight. Item did not reach 41F within six hours Operator discarded

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked ackee (120F - Hot Holding); cooked callaloo (125F - Hot Holding) Per operator held at steam table for approximately two hours. Advised to reheat to 165+F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw seasoned pork stored over cooked sauces. Raw chicken stored over cooked oxtails. Advised operator to store all raw products on bottom shelf. Operator moved raw items to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, hot holding display cabinet; meat pies (110F - Hot Holding). Operator stated patties reheated prior to being placed in cabinet. Being held 1 hour at that point. o Operator put patties back in oven to reach 165F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by prep table inaccessible. Advised operator to remove items blocking hand sink. Operator made hand sink accessible. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In double door reach in cooler, cooked chicken, cooked oxtail, cooked sauces, no date mark. Operator stated food prepared 2 days prior. Advised operator to date mark food.

Basic - Time/temperature control for safety food thawed in an improper manner. In main kitchen area, raw chicken, raw oxtail, raw fish thawing at room temperature. Advised operator on how to properly thaw items.