| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed herbs and produce stored on walk in shelf above RTE foods. CDI - PIC rearranged storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped tandoori chicken in walk in cooler at beginning of inspection during walk through. CDI - PIC covered foods. -0- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding basmati rice in rice cooker at 128.4F. CDI - PIC stated this item was in pot for one hour. Rice reheated to 175F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed aspirin and first aid kit stored above single use containers in bar cabinet. CDI - Items moved to space in cabinet under register. -1- |
|
31
|
0
|
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 cooked veggie balls and cooked lentils with cheese cold holding above 41F. CDI - PIC voluntarily discarded.
Observed cooked potatoes cooling at a rate of .01 degrees per minute in walk in cooler in large pan. CDI - EHS advised PIC to split portions and actively stir to help cool faster and to monitor cooling methods to ensure quick cooling. Product stirred. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear kitchen entrance propped open during inspection without screen or air curtain to protect facility from insects and rodents. -0- |
|
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 rice scoop in standing water at 80.9F. CDI - PIC refilled container with water at 148.4F. -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed debris in bottom of small spoon container.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed styrofoam plates stored by front entrance on bar counter with food contact surface facing up. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling paint on walk in cooler blue shelving. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 (C) Warewashing Equipment, Cleaning Frequency - C Clean inside of warewashing equipment at least once every 24 hours. Observed buildup inside dish machine in upper corners. Per PIC, this machine is cleaned every week. EHS advised that warewashing equipment shall be cleaned at least once every 24 hours. -.5- |
|
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 buildup on gasket of wait station prep unit, small walk in freezer and walk in cooler and on outsides of metal food container not stacked, stored as clean on drying shelf near dish pit. -.5- |