Dosti Tap & Grill

Inspector observed potentially hazardous TCS food in walk-in cooler greater than 41 degrees F (with dates "11.22" and "11.23"). CA: Cold held TCS food needs to be held at 41 degrees F and below. COS PIC discarded TCS product greater than 41 degrees F. Cooling log and cooling documents provided to PIC.

Inspector observed clean utensils staged to air dry on dirty end of dish pit table. Inspector observed the clean utensils with food residue and label residue. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch, and protected from contamination. COS PIC pulled utensils for rewash.

Inspector observed a live roaches and flies through the main kitchen throughout the kitchen. Inspector observed numerous dead flies on window seal in dining room. CA: Continue working with pest control company to reduce the presence of pests and remove dead pests in a timely manner.

Inspector observed faucet leaking at the 3-compartment sink. CA: Plumbing system should be maintained in good repaired.

Inspector observed foil and cloths lining shelves throughout the facility (bar shelves, bar reach in cooler, dish pit drying racks, dry storage racks). Inspector observed packing materials on ice machine, splash guards, and reach in cooler near the dish pit. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector observed knives with chips in blade. Inspector observed broken blade on can opener. Inspector observed gaskets on reach-in cooler at grill line in disrepair. CA: 1. Equipment shall be maintained in a state of good repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Inspector observed hand sink at bar not sealed to wall. Inspector observed seal at hand sink (near main kitchen rear door) in disrepair. Inspector observed splash guards at the prep sink not sealed to sink. Fixed equipment should be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

Inspector observed absorbent materials used for FWC. CA: Materials should be non-absorbent and made smooth, durable, and easily cleanable for areas where food service establishment operations are conducted.

Inspector observed holes/gaps in ceiling tiles throughout the main kitchen. Inspector observed hole in wall behind soda dispenser. Inspector observed fuzzy green mold like growth in walk-in cooler blower covers. Inspector observed slimy food residue under equipment and on walls throughout the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector observed employees not removing gloves and washing hands between tasks. (employees touching hair, touching face, entering and exiting kitchen doors, touching personal belongings, remove fly strip from window seal). CA: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS PIC had employees remove gloves, wash hands, and retrain on when to wash.

Inspector observed potentially hazardous TCS food in reach in cooler (beside the grill line) and shelf above prep top (near grill line) greater than 41 degrees F. CA: Cold held TCS food needs to be held at 41 degrees F and below. Repair broken gaskets on cooler and have cooler maintained to hold product at 41 degrees F and below. COS PIC discarded TCS product greater than 41 degrees F.

Inspector observed raw mutton rack out of original packaging - in ROP - bearing Australian label only. Invoice could not be produced during inspection. CA: Provide a way to verify the source at the time of inspections - invoices need to be available upon request. COS - withholding product from sale until source is verified by the local EHS.

Inspector observed PIC not performing duties to ensure compliance with the Georgia State Food Code. CA: Retraining Staff and RCP prior to reinspection.

Inspector observed RTE food not labeled with a name and date. CA: Label all RTE and prepped food with a name and date.

Inspector observed Raid stored inside utensil pan with spices. CA: Facility may hand chemical/pesticide with manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment. COS PIC discarded pesticide and spices.

Inspector observed several employees drinking (from reusable small cups without lids) with gloved hands while prepping food and over open prep top coolers. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS PIC relocated cups and retrained employees. Employees washed hands and changed gloves.

Inspector observed 3 of 4 employee hand sinks blocked in the kitchen and bar with equipment and utensils in and around the sinks. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS PIC removed equipment and utensils.

Inspector observed hand sinks not stocked with paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS PIC restocked paper towels.

Inspector observed hand sink without hand cleanser. CA: 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 restocked hand soap.

Inspector observed food stored uncovered in walk-in cooler. CA: Store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC covered food.

Inspector observed slimy pink, green, black mold-like substance on walls and lips of the ice machine. CA: Clean equipment at a frequency necessary to preclude accumulation of soil or mold.

Inspector observed 3 compartment sink sanitizing solution too low. CA: Maintain quat sanitizing solution at/between 200-400ppm Quat. COS: PIC remade with water between 65 - 75 degrees F.

Inspector observed fish and mutton in ROP packaging thawing in prep sink. Inspector observed chicken thawing on dirty end of the dish pit table. Inspector observed corn on cob thawing on dry storage shelving in prep area. CA: Thaw according to manufacture's instructions, under refrigeration, and/or under cool running water. COS PIC discarded chicken, fish, mutton, corn.

Inspector observed a live roach at the 3 compartment faucet and live flies throughout the kitchen. Inspector front door bent and in disrepair with large light gap. CA: Speak with pest control service about a plan to control pests and repair door.

Raw lamb rack out of original packaging in ROP bearing Australian label only. No invoice or original packaging/box. COS - discarded. Advised to provide original packaging or a way to approve the source.

Floors in walk in cooler in disrepair. Advised to repair. Owner stated will replace within 30 days.