DESHI STREET BANGLADESHI RESTAURANT

Observed a few TCS items not cold holding 41F and below in a reach in cooler. Those items were chicken and lamb.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed a red sanitizer bucket in the handwashing sink.

CA:A handwashing facility may not be used for purposes other than handwashing.

COS: PIC voluntarily removed the bucket from the handwashing sink.

Observed a can opener blade unclean with food particles.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: PIC voluntarily placed the can opener blade in the three compartment sink so be washed and sanitized.

Observed a dishwasher machine measure 0ppm chlorine (after a few attempts).

CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration | Range | Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 | 120 (49) | 120 (49) 50-99 | 100 (38) | 75 (24) 100 | 55 (13) | 55 (13)

Discussed with PIC to have the dishwasher repaired as soon as possible. In the meanwhile, use the three compartment sink to wash and sanitize dishes.

Observed various TCS food items in a reach in cooler not cold holding temperatures 41F and below. According to PIC they cooked the TCS food items the day before at around 12pm and placed the foods in the cooler as soon as they were finished cooking. All containers prepped the day before were densely packed and covered. The cooler itself was also overcrowded. Those TCS food items were one tub of chicken with bone (54F), lamb (48), white meat chicken (54F), lamb (56F). CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer;

COS: Discussed with PIC to cool the TCS food items using the 6 hour rule, while also separating the foods into smaller portions. PIC voluntarily discarded the food items since it was past the 6 hour mark.

Observed multiple non-food contact surfaces unclean to sight and touch such as shelves, bottom of coolers. Outside and inside surfaces of reach-in coolers, reach-in freezers, and prep-top coolers need to be cleaned to sight and touch.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Discussed with PIC to clean all non-food contact surfaces in general. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed TCS foods (dairy & raw chicken) not cold holding at 41°F (5°C) or below. COS items placed in reach in freezer and ice baths to cool. Reach in cooler appears to not be sealed properly, recommend having equipment inspected by technician.

Observed uncovered water bottle stored on counter next to prep top sink. COS beverage was discarded, employees may only drink from a single service cup with a lid and straw inside food prep area.

Observed raw fish and vegetables stored uncovered inside reach in freezer. COS items were covered with food grade wrap, all items should remained cover when not in use or cooling.

Observed interior of microwave unclean to sight and touch. Microwave needs to be cleaned and sanitized by close of business.

Observed pvc pipe coming from ceiling directly into sink braising of 3 compartment sink. PIC states the pipe is A/C condensation, pipe needs to be redirected as sink is used to wash, rinse, and sanitizer food contact surfaces.

Observed multiple non-food contact surfaces unclean to sight and touch such as shelves, bottom of coolers, and doors. Outside and inside surfaces of reach-in coolers, reach-in freezers, and prep-top coolers need to be cleaned to sight and touch. Advised to clean all non-food contact surfaces in general. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed TCS foods cold-holding above 41F in the prep-top cooler across from the stove and grill. COS: All TCS foods that were in unit longer than 4 hours were discarded. See asterisks in temperature log. Advised to not use prep-top cooler until it has been serviced. A premise visit will be conducted to check on status of cooler.

Observed no CFSM certificate posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed multiple food items in large two door reach-in cooler uncovered when they have already reached 41F or below. COS: All food items were covered.

Observed multiple food items that were prepared longer than 24 hours. PIC stated that food items were prepared a few days ago. Advised PIC that ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed back door left open upon arrival of inspection. COS: Back door was closed. Advised PIC to close the back door at all times unless receiving deliveries.

Observed live roach in kitchen area. Advised to have pest control come do a service every month.

Observed last inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed multiple non-food contact surfaces unclean to sight and touch such as shelves, bottom of coolers, and doors. Outside and inside surfaces of reach-in coolers, reach-in freezers, and prep-top coolers need to be cleaned to sight and touch. Advised to clean all non-food contact surfaces in general. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.