DHAKA GUYS scores 73; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Upon arrival, observed approved hand sink not installed in the front food service area. Facility removed hand sink without Health Authority approval.

   Inspector’s full note +

   Code 511-6-1.06(2)(g)

   Upon arrival, observed approved hand sink not installed in the front food service area. Facility removed hand sink without Health Authority approval. CA: Except as specified in paragraph 2 of this subsection, a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law. Pf New Violation. Correct By: 07/30/2026

   Official report · Item 2-2D ↗
   New violation

   Correct by
   Jul 30, 2026

2. 02

   Time as a public health control: procedures and records

   Item 6-1D ↗

   Observed two container of house-made ghee(butter) on the counter top table (tempt at 77F and 80F)with no time tracking (TPHC). COS: Food employee voluntarily discarded TCS food items.

   Inspector’s full note +

   Code 511-6-1.04(6)(i)

   Observed two container of house-made ghee(butter) on the counter top table (tempt at 77F and 80F)with no time tracking (TPHC). COS: Food employee voluntarily discarded TCS food items. 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 as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P Corrected On-Site. Repeat Violation.

   Official report · Item 6-1D ↗
   Corrected on siteRepeat violation
3. 03

   Proper date marking and disposition

   Item 6-2 ↗

   Date marking inconsistent. Observed pre-cooked chicken wings, sliced cabbage and boiled eggs with no date marking.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Date marking inconsistent. Observed pre-cooked chicken wings, sliced cabbage and boiled eggs with no date marking. Observed a second container of boiled eggs with an old label. 1. 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 7 days. The day of preparation shall be counted as Day 1. Pf New Violation.

   Official report · Item 6-2 ↗
   New violation
4. 04

   Approved thawing methods used

   Item 11C ↗

   Observed four containers of frozen, cooked vegetables thawing at room temperature on a shelf. COS: Person in charge relocated into reach in cooler.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed four containers of frozen, cooked vegetables thawing at room temperature on a shelf. COS: Person in charge relocated into reach in cooler. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed heavy accumulation of food residue at the bottom of the prep top cooler, by the fryer and other cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed heavy accumulation of food residue at the bottom of the prep top cooler, by the fryer and other cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.

   Official report · Item 15C ↗
   Repeat violation
6. 06

   Insects, rodents, and animals not present

   Item 18 ↗

   Observed a live roach by the range. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed a live roach by the range. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. New Violation.

   Official report · Item 18 ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.