Chef Dinesh Cafe

Observed shelves and microwaves in the kitchen that had a build up of food debris. (CA) Advised the PIC that the kitchen needs to be cleaned every day. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed mouse droppings in the store room and in the ware washing area. (CA) Advised the PIC that the areas need to be cleaned and they need a pest control agency to routinely treat the facility. Routinely inspecting the premises for evidence of pests;.

Observed the need of toilet paper in the men’s rest room. (CA) Advised the PIC that the men’s rest room must be supplied with toilet paper at all times. supply of toilet tissue shall be available at each toilet. Pf.

Observed pans of food in the WIC stored without a covering. (CA) Advised the PIC that containers of food when stored must be covered. storing the 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;.

Observed build-up of grease and food debris on the dish machine. (CA0 Advised the PIC that the dish area needs to be cleaned daily. warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

Observed the floors, walls, and ceilings in the kitchen needs cleaning. (CA) Advised the PIC that more frequent cleaning of the kitchen is needed.The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee drinks throughout the kitchen. (CA) Advised the PIC that employee drinks must have a lid and a straw and be stored in designated approved areas away from food and food prep areas. 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.

Observed chicken thawing in a sink without running water. (CA) Advised the PIC that food thawed in a sink must be thawed completely submerged and under running water. time/temperature control for safety food shall be thawed: Completely submerged under running water:.

Observed food items in the WIC and WIF stored on the floor. (CA) Advised the PIC to store food at least 6 inches above the floor. food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Observed food containers labeled with 5/10/2024. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. Pf.

Observed fork, spoons, and knives being stored with handle down. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS: PIC inverted utensils.

Observed packages of food being stored on the floor in the WIC & WIF (raw chicken & lentils).

Observed cold holding food items on the counter top and RIC units being held at a temperature above 41 degrees.

Observed Rte food items being placed directly on stove top with no temperature control in place. COS: PIC turned on gas stove top for hot holding purposes (temperature control thus in place).

Observed chemical sanitizer of dish washer machine reach concentration levels below required parameters (chlorine).

Observed major build up of mold-like residue inside of the main Ice machine. Also observed microwave oven with rust-like build up in poor condition.

Observed food items throughout the main kitchen area and storage units without date marking procedures indicating prep date or disposal.

Observed evidence of employees in the main kitchen area not drinking from single service beverage cups with a secure lid and straw. (evidence observed were unfinished bottles of water found on counter tops away from designated areas).

Observed uncovered food containers/items (sugar, salt, fried cauliflower) in the main kitchen area.

Observed food items throughout the main kitchen area placed in storage containers without the common name.

Observed single service articles being re-used as utensils for the purpose of continuously handling food items. COS: PIC disposed of single service items found throughout the main kitchen.

Observed accumulation of debris on containers used for food storage, specifically used for various spices, flours, and flavor enhancing condiments.