Chache Da Dhaba and Pizza

July 31, ** - various high risk cooked foods were stored on a cold stove with no method of heat maintenance on., , July 28, ** - high risk foods such as meat phyllo rolls were stored at room temperature: 22'C on the exterior, internal temperature was measured and verified at 23-25'C.

** - no sanitizer solution was ready made within the active kitchen for use on cleaning cloths and food touch surfaces. When a spray bottle was located, it was nearly pure chlorine, no water. Ensure that the strength is 100 ppm (use the test strips)

** - improper cooling of high risk foods observed: ensure large quantities of hot food are divided into smaller amounts to allow for rapid cooling of foods: rice, cooked soy.

** - high risk foods such as meat phyllo rolls were stored at room temperature: 22'C on the exterior, internal temperature was measured and verified at 23-25'C.

** - improper dishwashing observed: no sanitizing step was occurring. Properly wash dishes by hand using the following method 1. soap and water wash 2. rinse in clean water 3. SANTIZE the dishes for 2 minutes, all dishes must be completed submerged for the 2 minutes. 4. Air dry, ** - improper cooling observed: ensure large quantities of food are divided into smaller amounts to allow for rapid cooling of foods: rice, cooked soy.

**-do not store food equipment on the floor at any time

**-upright freezer was in disrepair – temperatures inside were measured -7 to +7’C. Should be ~-18’C. Immediately remove all foods and place in another freezer or thaw out in the cooler (don’t refreeze after a full thaw). Do not use the upright freezer until cleaned and repaired. The rubber gasket is not working properly – large gaps were noted on the upright freezer.

**-thorough cleaning required on the dough sheeter

**-wet dirty cleaning cloths were not stored in sanitizer solution when not in use.

**-foods were not covered in the cooler or in dry storage to prevent potential contamination. Includes small take out bowls of sugar or spices under the thermostat in the front. , **-foods in the cooler were stacked improperly – the bottom of one container was in direct contact with the food ingredient beneath., **-raw meat was stored over top of and beside vegetables, cooked foods, and ready to eat meats in the cooler, **-do not nest inserts into another insert for the counter coolers. The insert that contains the food must be in direct contact with the free-flowing air of the cooler., **-open containers of spices on the cook line were cross contaminated with other ingredients, filthy spoons with build up, dirty handles of spoons, and other dirty surfaces, **-do not store food equipment on the floor at any time, **-do not store food or beverages on the floor at any time., **-do not store foods or food equipment on the dirty grease trap at any time., **-do not store dirty aprons on food preparation surfaces

**-remove the spray pesticide from the facility , **-do not use bleach with scent or fabric softener (not food grade). Only use plain bleach, **-label all spray bottles to disclose contents.

**-2 large bags of frozen chicken were left out overnight to thaw. Don't thaw/defrost meats and other high risk foods on the counter at room temperature. Thaw only by 1. Cooler overnight, 2. Microwave 3. In cold RUNNING water OR 4. In an ice bath. Discarded during inspection.

**-upright freezer was in disrepair – temperatures inside were measured -7 to +7’C. Should be ~-18’C. Immediately remove all foods and place in another freezer or thaw out in the cooler (don’t refreeze after a full thaw). Do not use the upright freezer until cleaned and repaired. The rubber gasket is not working properly – large gaps were noted on the upright freezer.

**- a very large pot of thick curry sauce was left to cool on the stove overnight. NEVER leave high risk cooked meats, high risk cooked vegetables, or high risk cooked dairy forward food items on the stove at room temperature overnight. Improper cooling practices such as cooling in a very large pot will not work quickly and will increase bacteria contamination. To cool properly, divide the amount into smaller amounts, stir often and store in cooler or freezer. Discarded during inspection. Internal and external temperatures were 25’C/26’C, **-cooked potato was left on tandoori skewers overnight. 21’C, discarded

**-do not use bowls as scoops for dry ingredients. DO NOT leave the dirty high touch surface of a handle in direct contact with the bulk food ingredient.

**-do not leave dirty dishes in sinks overnight (breeds flies), **-indoor flies noted

**-current and valid Food Handling Permit is not posted in public view

**-thorough cleaning required, -all shelves including the shelf over the pizza over, -floors under all equipment., -all doors, the inside and outside of doors: cupboards, coolers, freezers, etc., -the industrial mixer , -all containers and lids – especially grey buspans., -the metal shelf over the cooktop – clean the underside to prevent a fire, -all milk crates, -all handles – inside and out, -all pots, lids and handles of the pots., -microwave inside and out, -all utensils and tandoor skewers , -all chest freezers inside and out.

**-remove tape and duct tape from all food equipment. Tape is not cleanable. , **-defrost all freezers