| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee touch chicken breast with bare hands. CDI chicken breast discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw shrimp over pasteurized crab and raw fish and scallops over cooked lamb. CDI items reorganized. Repeat.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed head lettuce stored above sliced tomatoes. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 3 comp sink santizer at 50ppm and manufacturer states it should be 200-400ppm. CDI sanitizer emptied.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine that was soiled with pink and black debris. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date marks in prep units. CDI items dated. Repeat. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed bottle of sanitizer above 400ppm. Bottle requires santizer to be 200-400ppm. CDI bottle diluted. |
|
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 samosas that were sitting on a rack in prep area for an hour and a half at 80F and tomato sauce in wrapped plastic container cooling at in walk in. CDI had samosas placed in reach in freezer for quick chill and sauce placed in shallow pan and placed in walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-801.11 Clean Linens - C
Observed linen used to handle naan in clay oven soiled with debris. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate.
Observed data plate missing on dish machine. |
|
47
|
0
|
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 racks and shelving soiled with food debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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.
Observed cracked ceiling, cracked floor tiles, base and entrance of storage walk in in need of repair.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed walls in dish area need of cleaning. |