Dosa Place LLC

Inspector's notes

Observed water dispenser faucet installed on the corner of the handwashing sink in the main kitchen. Handwashing sinks can only be utilized for handwashing and require only the handwashing faucet. Remove dispenser. Also observed elongated handle on the left handle of the faucet for the handwashing sink near the three compartment sink. The elongated handle prevents full rotation and reduces water pressure. Replace with proper faucet handle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled flooring behind and under the main cook line equipment. Also observed soot on the ceiling tiles throughout the kitchen. clean flooring and ceiling tiles. Maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment operating without a certified food manager present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment uses time as control for cooked rice. There was not documentation available to verify times. PIC placed a time on the rice from when the product began time as control. Discussed procedures for using time as control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no staff on site with a certifeid food protection manager certification.

Inspector's notes

Raw shell eggs stored over ready to eat foods (cauliflower) in walk in cooler. Eggs are to be treated as a raw meat and stored beneath ready to eat foods in walk in cooer. Eggs were placed below ready to eat foods and above raw chicken. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed onion sauce and potatoes in the prep cooler across from grill at 44-45*F. Items were placed in walk in cooler to chill back to 41*F. Cold hold of food to be 41*F or lower. Advised staff to verify cold hold of food by using a metal stem thermometer. Corrective Action: Corrected at time of inspection. Second consecutive violation

Inspector's notes

Observed no Certified Food Protection Manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced tomatoes at 48*F, shell Eggs at 46*F, grilled onions at 48*F, tomato based sauces at 46*F at prep table across from grill. Cold Hold of food to be 41*F or lower. As per the person in charge items had been in walk in cooler since Monday (business is closed on Tuesdays). Eggs, tomatoes and tomato based product were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple food items in the walk in cooler including Biryani rice, and beef dishes with no date marking. As per the person in charge, items were prepared on Sunday and Monday. Ready to Eat (RTE)/Temperature Control for Safety (TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility using time as control for rice with no discard times or documentation. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Provided an e-copy of time as control documentation to establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine base sanitizer on wiping cloths. Sanitizer to be at 100 ppm. Bleach was added to buckets for 100ppm Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced tomatoes at 48*F, shell Eggs at 46*F, grilled onions at 48*F, tomato based sauces at 46*F at prep table across from grill. Cold Hold of food to be 41*F or lower. As per the person in charge items had been in walk in cooler since Monday (business is closed on Tuesdays). Eggs, tomatoes and tomato based product were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple food items in the walk in cooler including Biryani rice, and beef dishes with no date marking. As per the person in charge, items were prepared on Sunday and Monday. Ready to Eat (RTE)/Temperature Control for Safety (TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility using time as control for rice with no discard times or documentation. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Provided an e-copy of time as control documentation to establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that three door prep table with flip top across from grill had an ambient temperature of 48*F. Units must be maintained at a temperature that will keep foods at 41*F or lower. TCS foods were discarded. A reinspection will be completed on or before Friday, May 30, 2025 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no refrigerator thermometers in facility cold hold units. All refrigeration must have an internal thermometer for monitoring ambient temperatures of equipment. Internal ambient temperatures must be at a level that keeps food at 41*F. Reinspection will be completed on or before Friday, May 30, 2025 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no chlorine base sanitizer on wiping cloths. Sanitizer to be at 100 ppm. Bleach was added to buckets for 100ppm Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that mechanical dish wash unit had 0 ppm sanitizer solution during sanitization cycle. Sanitizer at dishwash unit using chlorine based sanitizer to be at 50 ppm. Dishes will be sanitized at three compartment sink until unit is repaired. Advised staff to check sanitizer levels at least daily. Corrective Action: Correct prior to re-inspection. Reinspection to be completed within 10 business days or before 2/7/2025.

Inspector's notes

Observed multiple food items in walk in cooler in ready to eat form including on site sauces, rice, chicken in beef with no made on or discard dates. Person in charge explained that items were all made within this week and staff datemarked items at time of inspection. Advised person in charge to date mark at the time product is prepared. Corrective Action: Corrected at time of inspection.