Dosa Delight

Inspection history 5 visits

1. 2025
2. Failed Jul 17 Score 28 ▼3

   Cycle Inspection

   11 violations, 8 critical

   • Critical Live roaches in facility's food or non-food area
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
   • Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
   • Minor Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
3. Passed Apr 9 Score 31 no change

   Cycle Inspection

   4 violations, 2 critical

   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Hot TCS food item not held at or above 140°F
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
4. Failed Jan 28 Score 31 ▼35

   Cycle Inspection

   12 violations, 9 critical

   • Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
   • Critical Hot TCS food item not held at or above 140°F
   • Minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
5. 2024
6. Passed Mar 4 Score 66 no change

   Cycle Inspection

   4 violations, 3 critical

   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit

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