| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF- Observed PIC not present during the start of the inspection. CDI -PIC arrived later into the inspection.
NOTE: Due to covid19 pandemic no signature occurred however PIC Vishal Makkar was present by the end of the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.- Observed only hand sink in kitchen without a hand wash sign. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- REPEAT- Observed raw unwashed produce stored above washed RTE produce and foods.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed all RTE TCS foods in the wic not covered and below 41F. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several knives, veggie peelers and metal containers stored with food debris and sticker residue on pans stacked together. CDI- Items were moved to dish pit area to be properly cleaned before next use. |
|
21
|
3
|
Proper date marking and disposition |
No |
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 - REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed all RTE TCS foods without proper date marks. PIC stated some items were from today and would be kept another day, some foods were from yesterday. PIC was able to date mark all TCS foods. A VR will occur no later than 9/20/20 to ensure a date marking system is implemented and followed by facility. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P- Observed WD40 stored with rte foods and above food prep areas. CDI- PIC moved item. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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- REPEAT- Observed chicken, lamb, cut tomatoes, and mixed greens above 41F but below 45F in the flip top. PIC stated the items were out for prep 30 mins prior to inspection. Also observed crispy chicken cooling at ambient air. All items were moved to walk in uncovered to quickly cool. PIC was informed on how to properly cool TCS foods from ambient air and cook cool. A VR will occur no later than 9/20/20 to ensure all TCS foods are properly cooling. |
|
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 all in use squeeze bottles and seasoning containers not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed two buckets of red sauce stored on the floor near hand sink. Observed out door dry good storage and wic not in use and unlocked during the entire inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed dry wiping cloths stored on food prep tops with visible food debris left on them. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT- Observed handsink needs to be reattached and re-sealed, 3-comp sink needs to be re-sealed, broken freezer top, broken freezer handle, broken prep top handle. Shelving inside wic is chipping paint and rusting.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
|
47
|
1
|
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. - REPEAT- Observed food debris and dirt build up on cooking equipment, cold holding equipment, and hot holding equipment. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage - P - Observed sewage back up at the only hand sink drain in the kitchen. PIC voluntarily closed to address the issue. A VR will occur no later than 9/20/20 to ensure the drain is properly functioning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. -REPEAT- Observed walls, floors, ceiling in need of a deep
cleaning due to food debris and grease residue build up.
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 wall damage throughout the kitchen area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C- Observed lighting at 6-12 foot candles in prep areas throughout the kitchen and .12 foot candles in the walk in cooler. |