Dhaka Guys

Inspector notes: Observed food employee rinse spoon at the hand sink in the front food service area. COS: Food employee immediately stopped rinsing. CA: A handwashing facility may not be used for purposes other than handwashing

Inspector notes: Unable to verify food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Inspector notes: Observed food employee wash gloved hands at the meat sink instead of the hand sink. COS: Employee removed gloves and washed hands at the hand sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Inspector notes: Observed food employee rinse contaminated gloves at the prep sink. COS: Food employee removed contaminated gloves and washed hands. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

Inspector notes: Upon arrival, observed soiled equipment stored directly in the basin of the vegetable sink.Food employee removed large pot. Advised to sanitize. CA: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such a...

Inspector notes: Observed a container of butter on the counter top (tempt at 75F), a container of fried chicken on top of a flat pan at the 3-compartment sink(tempt at 66F), a container of lentils stored in a pot underneath the counter table (tempt at 80F) and a container of boiled, peeled eggs stored on the counter tempt at 53F with no time tracking (TPHC). COS: Food employee voluntarily discarded butter, fried chicken and lentils. Food employee relocated eggs to cooler to cool. 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 or 135°F (57°C) or above, CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except...

Inspector notes: Observed heavy accumulation of food residue at the bottom of the prep top cooler and reach in freezer. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.