| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands for less than 15 sec and using hands to turn the faucet off. Ensure to use a clean barrier like a paper towel when turning faucets off. CDI PIC had employee wash hands properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw chicken stored above ready-to-eat foods in the reach in unit. CDI PIC moved container to proper location.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in the walk in cooler uncovered. Ensure to cover food once item has cooled to protect food from contamination. CDI PIC had food overed during the inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee cutting raw lamb and touching freezer handle and plastic covers without changing gloves and washing hands. CDI PIC had employee wash hands properly and donned new gloves. |
|
14
|
1.50
|
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 ladles, spatulas, and 2 metal containers soiled with food debris stored as clean. CDI PIC moved items to 3 comp sink to be washed, rinsed, and sanitized properly.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at 0ppm. CDI PIC changed chlorine bucket and concentration was 50ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked rice cold holding on shelf above 45F. CDI PIC voluntarily discarded container of rice. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 food items such as chicken curry, lentil soup, ground cooked lamb, cooked potatoes, tamarin sauce, and samosas held for more than 24 hrs without a date mark. Ensure to properly label all TCS food held longer than 24 hrs. CDI PIC had proper dates marked on cooked ground lamb, cooked potatoes, and lentil soup. PIC voluntarily discarded chicken curry, tarmarin sauce and samosas. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC on buffet line without proper written procedures for food items on the buffet line. CDI PIC corrected the written procedure during the inspection. Repeat violation. Points were not esculated due to having written procedures in the facility and food items were added during the inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer without a label. CDI PIC had label added onto sanitizer bucket. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 food such as chicken curry, lentil soup, and lamb curry being cooled on countertops in large portions in plastic containers. Ensure to quickly cool foods using methods such as shallow metal pans and actively stirring. CDI food items were placed in smaller portions in metal containers and cooled in the walk in cooler. Repeat violation. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with a broken thermometer. CDI PIC had employee purchase a thin probe thermometer during the inspection. |
|
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 containers of water and oil, and containers of spices not labeled. Ensure to label food ingredients to easily identify. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while actively preparing food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on cutting boards and prep surfaces and cloths soiled with food debris. CDI PIC removed damp wiping cloths during the inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 in-use utensils such as serving spoons stored in a metal container on the floor. CDI utensils were moved to the 3 comp sink during the inspection. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF Observed tamarin sauce and spices stored in blue containers not easily cleanable. PIC stated that they will discontinue use of containers. |
|
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 debris build up in reach in unit racks. Ensure to increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed shared dumpster without a drain plug. |
|
53
|
0.50
|
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 walls and handles soiled with debris. Ensure to increase cleaning frequency. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food like an apple and containers of ice cream stored with food for public. Ensure to designate an area for employee food.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored with dry food ingredients. |