| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee water bottle stored on a prep table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employees change cooking / cleaning tasks and then change gloves without washing hands. CDI - Employees were educated and they washed hands. One hand sink is available in the kitchen so employees must make efforts to use it more often. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing soap and paper towels for the bar hand sink. CDI - Manager provided during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed two thermometers that were deeply soiled with food residue. CDI - Thermometers were cleaned during inspection. |
|
20
|
1.50
|
Proper cooling time & 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 41F. -P.
Observed three 10-gallon buckets of Curry that had failed to cool over night. CDI - Items were voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 66 degree chicken on the counter during the busy lunch hours. (11:30-2) CDI - Item was removed from cold holding at 11:30. It will now be kept on TPHC. EHS provided policy. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 three 10-gallon buckets of curry attempting to cool with lids. Items did not make it to 41 degrees over night. EHS had previously recommended ice wands for the cooling process. Manager purchased ice wands but establishment has failed to use them. CDI - Items were voluntarily discarded and ice wands will now be used. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap on the side of the back kitchen door. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several curries and samosas cooling directly next to the hand wash sink. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed multiple employees preparing food without hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on prep surfaces. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed cups being used to scoop flour and sugar. Observed utensils stored in 88 degree water on the grill. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed a “household use only” chest freezer in dry storage. Observed the drain board for the dish machine being supported by a treated wooden 2x4. Observed paint chipping from the dry dish storage racks. Observed tape holding together the handle of a rice cooker. Observed broken reach-in cooler in the back storage area. Observed a deeply stained prep cooler cutting board. |