Desi Chowrastha

Inspector observed TCS foods above 41F. COS-discarded. Corrective Action: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Inspector observed employee medications stored above food preparation area. COS-relocated items. Corrective Action: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.

Inspector observed cups being used in place of scoops in bulk food containers, knives stored between prep top coolers, and ice scoop sitting in ice in ice machine. Corrective Action: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed several water bottles throughout kitchen. Advised PIC to designate one area for employee beverages. Employee beverages are to be in a disposable cup with a straw and lid.

Prep area hand sink did not have paper towels. COS- Paper towel dispenser was replenished during the inspection.

3-compartment sink sanitization solution below minimum sanitization level. ) ppm QAC Per management dispensing unit is to be repaired on Monday. Advised PIC to manually adjust sanitization level unit the unit is adjusted. COS to 200ppm QAC

Observed employees with beards longer than 1/2 inch preparing and serving foods. Advised PIC to provide beard nets. Observed all employees using hair restraints.

Observed cups being used in place of scoops in bulk food containers. Advised PIC to use utensil with handle to dispense bulk foods.

Observed back hand sink blocked with trash bags and other cleaning related items. COS- removed. Advised PIC to have hand sink accessible at all times.

Observed flies in the kitchen and the back door propped open. COS- door closed during inspection. Advised PIC to keep back door closed at all times or install a tightly fitting screen door with 16 mesh to 1 inch (16 mesh to 25.4 mm) screening.

Observed ice scoop in the ice machine. COS- Removed. Advised PIC to store ice scoop outside of ice in a clean dry container between uses. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed scoop for ice cream stored in standing water.

Observed spoons at cook stations stored in a pot of water.

Clean floor drains at the front food prep area with a frequency to prevent drain odor.

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed ground raw goat stored next to desserts. COS- raw meat moved to lower shelf.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-see temperature log. COS Foods discarded.

Cooked Time/Temperature Control for Safety Food (chicken and lentil soup) was not cooled from 135F to 70F within 2 hours. Time/Temperature Control for Safety Food (chicken and lentil soup) not cooling at a rate fast enough to achieve 41F in 4 hours.

Working containers of food removed from original container not identified by common name.

Observed foods being prep and served in front food service without sneeze guard. Advised PIC to install sneeze guard on the left side counter. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food.

Observed cloths throughout the kitchen and front food service used to line shelves, or on counter tops. Advised PIC- Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

Observed an in-use utensil (such as a knife) stored in crevices between equipment in between uses. COS- knives removed and cleaned.

Observed bowls used to dispense bulk food items. Advised PIC to use scoop with handle.

Equipment and utensils not properly air-dried, observed pans being wet stacked. Advised PIC to air dry before stacking