T &T Dua Restaurant, Inc

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed failure to keep chopping board and kitchen utensils clean 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. C.A: PIC advised to clean and sanitize chopping board

Food properly labeled; original container — Inspector Note: I observed failure to label food storage containers with their common name 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. C.A : PIC advised to label all food storing containers with the common name of the food

Adequate handwashing facilities supplied & accessible — Inspector Note: I observed failure to discharge hot water 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf CA:PIC advised to provide the sink with adequate hot water supply

Adequate handwashing facilities supplied & accessible — Inspector Note: I observed failure to provide the handwashing sink with soap 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf C.A:PIC provided soap to the sink on sight

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand sink in main kitchen. COS: PIC provided paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: I observed failure to keep chopping board and kitchen utensils clean 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. C.A: PIC advised to wash and sanitize chopping board and other utensils

Proper cold holding temperatures — Inspector Note: I observed failure to keep chicken, pork and beef in the countertop cold holding in temperature 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P C.A: PIC advised to toss the affected proteins away and fix the cold holding unit