|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall be a certified food protection manager. Observed no certified manager on site. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required cook temperature. Observed lamb cooking on vertical rotisserie broiler at 125F and chicken on the other rotisserie broiler at 120F. Lamb and chicken are cut off broiler and finished cooking on the flat top grill. Lamb must reach 145F and chicken 165F for 15 seconds before serving. If facility wishes to cut the lamb or chicken off and cool it before serving they will need to be approved for non-continuous cooking before this process can be done. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thermometer that is readily accessible, with a small diameter probe if measuring thin foods. Observed no thin probe thermometer for taking temperature of rotisserie lamb and skewers of chicken and beef. 10 day VR (verification required) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 two containers on the floor of beans soaking in water and a lamb carcass wrapped but stored on the freezer floor. Lamb will be cut on the meat saw and beans were taken off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - Observed hookah pipes stored on the floor between the dish machine area and dry storage. Discussed removing them from the kitchen or storing these items in a cabinet to limit contamination issues with other kitchen items.Rotisserie oven has been removed since last inspection as it was never approved. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips for chlorine/bleach sanitizer for the undercounter dish machine or 3 comp sink. 10 day VR |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.18 Walls and Ceilings, Studs, Joists, and Rafters - Observed bare wall studs behind fountain drink machine and wall next to kitchen entrance at trash receptacle. Also noted some wall damage by the fountain drink machine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - Observed employee purse, backpacks and similar items stored on the dry storage shelves and in the front area with customer items. Provide separate area for employee items. |
|