| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed Person-in-charge obtaining water from handwashing sink for sanitizing solution; sink shall be used for handwashing purposesONLY at all times.Informed Person-in-charge. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
There were various amounts of Ready-to-eat/TCS foods stored at the walk-in-cooler that had been stored for more than 24 hours (tzeki sauce, cauliflower, salad, chopped mushrooms, cooked chicken, tomato cream sauce ) with no date label. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI - Items were date marked.REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) - Observed one bucket of quaternary ammonium sanitizer measuring at 0 ppm. Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions)P, or 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. (Quat 200 - 400 ppm) CDI - PIC remade solution at 200 ppm. Repeat |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) -
Observed a metal pan of chicken tika masala were sitting out on countertop at room temperature of 81F. In order to quickly cool foods suggested methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI - Lid slightly vented placed on dish and later placed into the walk-in cooler to rapidly cool.REPEAT |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) -
Observed many foods including diced onions, salad, mushrooms, 3 bulk sauce containers and several metal pans of food uncovered in the walk in cooler directly beneath soiled shelving rack; Store food in a clean, dry location, not exposed to contamination. Cover foods with lids or plastic wrap to prevent contamination during storage. Person-in-charge covered with saran wrap.CDI REPEAT
There were two bulk containers on floor surfaces in walk-in-cooler; shall be stored at least 6 inches above the floor to prevent potential contamination. Person-in-charge picked up containers. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
There were several dishes being stored away as being clean containing food debris on handles of surfaces and some pots stored un-inverted, at top shelf. utensils shall be effectively cleaned and stored in a manner that prevents potential contamination. Transferred to three comp sink.cdi |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)- REPEAT- Chest freezer by back door labeled HOUSEHOLD only and was not ANSI accredited. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
4-501.11 Good Repair and Proper Adjustment - Equipment (C
The Following items shall be maintained and in good repair:
A. Domesticated chest freezer is out of order.
B. BROKENCRACKED lid to the bulk container of corn starch is broken.
C.Remove shipping tape from the shelving above the prep sinks. There are missing knobs on the grill. REPEAT
D. The soap dispensers were not in working order. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)-
The following non-food contact surfaces of area containing build up of equipment shall be cleaned at frequency to prevent accumulation of soil residue.REPEAT
A.the walk-in cooler gaskets
B.Sticky substance of soap dispensers
C.Beneath and entire surfaces of shelving units at front and back counter.
D. Lower shelving of most preparation tables
E. Food grade shelving unit at walk-in-cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) -
The soap dispensers at the hand sinks are not working properly. Reattach the hand sink to the wall in the men's restroom. All floors, walls, and ceilings shall be maintained in good repair. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-101.11 Surface Characteristics - Indoor Areas (C)
A.There are peeling surfaces,holes in the wall throughout the prep/dish area,
B. wall damage beside the mop sink.
C.There is missing coved base throughout the kitchen. In the back kitchen, the ceiling is unfinished and is not an approved area for any type of restaurant storage (food, food supplies, chemicals, linens, equipment, etc). Presently exposed ceiling in dry storage area.
D. Dining tiles including hallway shall be tightly fitting and re-secured. Presently overlapping and exposing gaps.REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)-
Lighting intensity was at a range of 20-25 foot candles under the hood where the stove and grill are located. Lighting intensity was 34 foot candles at the prep table
Light intensity shall be at least 50 foot-candles at all working surfaces where you are working with food. Please note there were several blown out light bulbs at vent hood and cook's line as well. |