| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed 1 food employee handle phone then proceed to food preparation and handling clean glassware. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed clean plates stored near handwashing sinks and single-service gloves stored in front of handwashing sink behind front counter. CDI, items relocated to provide access to handwashing sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates and bowls stored as clean but food debris / residues remaining. CDI, equipment relocated for cleaning. Improvement made since previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breading prep unit not maintaining TCS foods at required temperature and milk, cheese stick, calamari held above 41 degrees F and pasta and broccoli held in prep unit drawer above 41 degrees F. CDI, TCS foods voluntarily discarded. TPHC discussed with operator unil unit calibrated. Handout provided and completed by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of oven cleaner stored on dish machine. CDI, oven cleaner relocated for proper storage. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pasta recently portioned and cooling in walk in cooler. Pasta measured 47 degrees F at 12:39p and masala sauce measured 118 at 12:34. At 1:19 pasta measured 46 degrees F and masala sauce was 105 degrees F. CDI, operator transferred foods to walk in freezer to rapidly cool. Proper cooling methods discussed with PIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no food thermometer available on-site. Vr to ensure facility has food thermometer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives sused for cutting sandwiches stored in water at 103 degrees F and spatulat stored weged in soiled area of prep drawer handle. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage from beverage lines inside bar cooler and general cleaning needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. |