DADDY'S INDIAN CUISINE

Observed only hand sink in main kitchen blocked by reach in freezer. Other hand washing sink is located outside of kitchen behind swinging doors.

C/A:Handwashing Sinks, Location and Placement. A handwashing sink shall be located To allow convenient use by employees in food preparation, food dispensing, and warewashing areas.

Handwashing sink in server area not sticked with hand washing soap.

C/A: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: PIC stocked soap at time of inspection.

Several food items stored uncovered through facility in prep coolers, dry storage and walk in cooler. C/A: All TCS foods must be stored covered to prevent contamination.

Observed several buckets of lentils, rice and spices with scoops without handles. C/A: scoops must have handle to be stored in food product.

Observed raw chicken stored above cooked chicken and sauces. C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables.

COS: PIC moved chicken below ready to eat foods at time of inspection.

Observed multiple employee drinks stored directly on food prep tables. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: All drinks moved away from food and non food contact surfaces.

Observed only hand sink in main kitchen blocked by reach in freezer. Other hand washing sink is located outside of kitchen behind swinging doors.

C/A:Handwashing Sinks, Location and Placement. A handwashing sink shall be located To allow convenient use by employees in food preparation, food dispensing, and warewashing areas.

Several food items stored uncovered through facility in prep coolers, dry storage and walk in cooler. C/A: All TCS foods must be stored covered to prevent contamination.

Observed pack of cigarettes stored directly in container of rice on shelf of dry storage. C/A: Miscellaneous Sources of Contamination. Food shall be protected from contamination COS: PIC removed cigarettes and discarded rice at time of inspection.

Observed TCS food hot holding below 135F. See times marked with an asterisk in temperature log table. CA: All TCS food hot holding must be maintained at 135F and above. COS: Food reheated rapidly to 165F.

Ice bin in service area has black residue on the ceiling/lid surface. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice bin was taken out of service until it can be cleaned.

Observed one wipe cloth sitting on the prep table in the kitchen and 2 wipe cloths for tables hanging on hooks by the beverage service station. CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily. COS: Cloths placed in chlorine sanitizer solution 50 - 100 ppm.

Observed porous tile observed in rest rooms and above beverage machine. Concrete floor is rough porous and not smooth and easily cleaned. CA: Replace porous tile with cleanable tile and seal concrete floor or replace flooring within 60 days. Concrete floor was sealed per 5/21/24 informal visit. Ceiling tiles in the rest room were replaced and verified via photos 7/9/24/

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All food discarded or moved to WIF. Corrected On-Site.

Observed several TCS foods hot holding at below 135F (see asterisk).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Food reheated to 165F.

Observed employee drinking cups without lids or straws stored along shelving above prep areas and coolers in main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: All containers removed. Corrected On-Site. New Violation.

Observed several food items stored directly on the floor of WIC and dry storage areas in main kitchen.

C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Correct By: 12/07/2023

Observed in-use wiping cloths stored along prep tables in main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Correct By: 12/07/2023

Observed several pieces of equipment/units (ice machine and coolers) not in-use or inoperable stored in main kitchen.

C/A: Repair/remove equipment; The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Correct By: 12/07/2023