DESHI STREET BANGLADESHI RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.