Deshi Masala (Grill & Cafe)

Inspector notes: 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 Haza...

Inspector notes: 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;

Inspector notes: 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...

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.