Deshi Masala (Grill & Cafe)

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed aluminum foil used to line shelving in main kitchen area. Corrective action - PIC advised that foil liner is not allowed as shelving surface must be smooth and cleanable by design. Nonfood-contact Surfaces. 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed faulty door on oven in main kitchen area held shut with wire cable. Corrective action - PIC advised to make necessary repairs to oven door or replace the unit. Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of 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.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris and sticky residue on shelving in walk-in cooler dry storage area. Observed grease buildup on vents under hood. Corrective action - PIC advised to perform detailed cleaning of shelving units, hood vents, and exteriors of food containers and equipment throughout the kitchen area. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and sticky residue on floor of walk-in cooler dry storage area. Corrective action - PIC advised to perform detailed cleaning of floors, walls, and ceilings throughout the kitchen area. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed that there was no manager or Person-In-Charge on premises during operation and at the time of inspection. Corrective action - PIC advised by phone that a designated person to ensure food safety is required at all hours of operation. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Operations Not Conducted in Private Home; Authorized Personnel Access; Authorized Persons Compliance; Employee Handwashing; Monitoring of Receiving; Monitoring of Receiving during Non-Operating Hours; Proper Cooking Techniques; Proper Cooling Methods; Proper Thawing; Proper Sanitizing; Clean Tableware; Bare Hand Contact; Food Safety Training; Reporting Responsibilities; Imminent Health Hazard; Procedures and Plans.

Food stored covered — Inspector Note: Observed food containers, cooking pans of food items cold-holding without lids, tops, or sealed packages to protect from contamination. Corrective action - PIC advised to cover foods during storage. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Proper date marking and disposition — Inspector Note: Observed several foods cooked and stored without date marking inside of reach-in coolers throughout the main kitchen area (cooked chicken breasts, cooked goat, sliced tomatoes, cooked rice, chicken curry). Corrective action - PIC advised to label foods with the date prepared and ensure they are served or discarded in less than 7 days. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths not stored in sanitizer between uses. Observed wet wiping cloths stored in solution without sanitizer present. Corrective action - PIC advised to store wet wiping cloths in sanitizing solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Nonfood-contact surfaces clean — Inspector Note: Observed sticky residue, soil, and food debris on containers of food items stored on shelving units and in reach-in coolers in main kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed that there was no manager or Person-In-Charge on premises during operation and at the time of the inspection. Corrective action - PIC advised by phone that a designated person to ensure food safety is required at all hours of operation. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Operations Not Conducted in Private Home; Authorized Personnel Access; Authorized Persons Compliance; Employee Handwashing; Monitoring of Receiving; Monitoring of Receiving during Non-Operating Hours; Proper Cooking Techniques; Proper Cooling Methods; Proper Thawing; Proper Sanitizing; Clean Tableware; Bare Hand Contact; Food Safety Training; Reporting Responsibilities; Imminent Health Hazard; Procedures and Plans.

Food stored covered — Inspector Note: Observed numerous food containers and cooking pots cold-holding without lids, tops, or sealed packages to protect from contamination. Corrected on site - packages in freezers closed or sealed by food employee, pots and food containers in reach-in coolers provided with lids. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 food splatter and residue on the interior of the microwave in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning of interior surface of microwave. Equipment food-contact surfaces and utensils shall be clean to sight and touch.