| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 2 pans of completely uncovered cooked food products. CDI by discarding one (see violation #18) and covering the other. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on a couple knives stored as clean on the knife rack. Observed a few hotel pans stored as clean with food debris. CDI by removal to re-wash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on the ice machine deflector plate. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lamb masala cooling from last night (10pm-11pm) in the walk in cooler still at 50F. CDI by disposal (see product disposition). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce 55F and yogurt raita 49F on the salad buffet stored on ice. CDI with education on fully submerging the product on a sufficient amount of ice. Additional ice was added and products were re-checked 30 mins later. Observed the lettuce at 42F and yogurt raita at 47F. |
|
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 lamb masala sauce cooling in a deep metal pan still 50F after over 12 hours of cooling. Discussed breaking down dense products in several pans and frequently stirring. CDI by disposal (see product disposition). |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of food coloring and oil unlabeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2-3 fruit flies in the facility. According to the PIC the facility has a contracted pest control company that visits monthly. Advised to clean any noted areas that may serve as insect harborage locations and notify the contracted pest control company if problem does not resolve. |
|
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 a cup stored inside the flour bin for use as a scoop buried under the flour. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Advised to invert large pots stored under the prep table. Observed food debris inside from food falling from the above prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Replace gouged cuttting boards on the front flip top coolers and small cutting board found on the back prep table. 4-501.11 Maintain equipment in good repair. Observed a missing fan cover on the walk in freezer fan. According to the PIC the unit has already been called in for repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the walk in cooler shelving and splatter on the outsides of food containers. Observed build up inside the prep cooler gaskets. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 broken tiled covings. 6-501.12 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 detailed cleaning needed around the tiled covings, splatter on the wall behind the prep sink area and wall by back door. Observed dust build up on the ceiling vent in the upstairs storage room where metal pans are stored underneath. |