Desi Street

Inspector observed container of raw chicken in contact with container of sauce. COS-relocated chicken. Corrective Action: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, and (II) Cooked ready-to-eat food.

Inspector observed bowls (without handles) being used as scoops for sauces in the walk-in cooler. COS-removed scoops. Corrective Action: 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);.

Inspector observed seal to wall in disrepair on handwashing sinks. Corrective Action: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

Inspector observed multiple TCS items above 41°F (see temperature log). COS-discarded. Corrective Action: Time/temperature control for safety food shall be maintained at 41°F or below.

Inspector observed TCS item below 135F (see temperature log). COS-discarded. Corrective Action: Time/temperature control for safety food shall be maintained at 135°F or above.

Inspector observed Active Managerial Control measures not satisfactory for establishment to be in compliance with code. Corrective Action: Persons in charge, managers or CFSM must be properly trained or retrained.

Inspector observed multiple food items with the incorrect date of preparation. COS-added the correct date label. Corrective Action: Re-train employees. Refrigerated, 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.

Inspector observed PIC stating that multiple food items are picked up at Restaurant Depot and BJ's via personal vehicle. Corrective Action: Food shall be obtained from sources that comply with law.

Inspector observed non-fully cooked foods in refrigerated cold holding when manufacturer cooking instructions state to keep foods frozen until cooking. COS-discarded. Corrective Action: Commercially packaged food that bears a manufacturer’s cooking instructions shall be cooked according to those instructions before use in ready-to-eat foods or offered in unpackaged form for human consumption, unless the manufacturer’s instructions specify that the food may be consumed without cooking.

Inspector observed light gap from rear door and inspector observed rear door not fully self closing. Corrective Action: outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Inspector observed earbuds case on same shelf as food items. COS-relocated earbuds case. Corrective Action: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Inspector observed rice in rice cooker at 65F at 1pm. PIC states that they are reheating the rice and started at 11am. COS-discarded. Corrective Action: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.

Inspector observed multiple TCS items above 41F (see temperature log). COS-discarded. Corrective Action: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Inspector observed sanitizer solution from dish machine at 0 ppm Cl. COS-replaced sanitizer and observed new solution to be 50 ppm Cl. Corrective Action: A chemical sanitizer used in a sanitizing solution for a manual operation shall be used in accordance with label use instructions.

Inspector observed rack blocking the way of the hand sink. COS-relocated rack. Corrective Action: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Inspector observed rice scoop sitting in container of water at 74F. COS-removed and replaced with dry scoop. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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); In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 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).