Chef Dinesh Cafe

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: 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.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: 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

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Insects, rodents, and animals not present — Inspector Note: 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;

Food stored covered — Inspector Note: 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;

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

Approved thawing methods used — Inspector Note: 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:

Contamination prevented during food preparation, storage, display — Inspector Note: 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 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.