| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed lack of hand washing between task changing. CDI-Discussed better hand washing is needed for both employees working the kitchen today. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand washing sink. CDI-Paper towels were brought out. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P
Observed curry chicken and goat that did not fully cool within the 6 hours cooling time frame. CDI-The products were discarded. Discussed using their thermometer to monitor cooling times and placing the cooling product closer the fan in the walk in cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed isopropyl alcohol stored on shelf where the red beans are stored. CDI-The alcohol was removed to another location. |
|
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 jerk chicken cooling with a covered lid. Also observed goat and curry chicken that did not cool fully with the 6 hours time frame due to large containers and location placement in the cooler. Discussed having product that is cooling placed closer to the fan of the unit to help facilitate proper cooling. CDI-The lid was removed to prevent heat from trapping in the container, and the curry chicken and goat were discarded. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies inside of the kitchen and dining area. Also observed large amounts of flies around the outside dumpster area. The manager will contact their pest control company to help control the situation. REPEAT.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed gaps between the back door and the flooring. Outside is visible from the inside. Discussed placing an air curtain, adding weather stripping to the bottom of th door, or adding stainless steel to the door. |
|
37
|
0
|
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 food stored on the ground in the walk in cooler. CDI-The product was placed onto pallets and shelves. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 the handle to the scoop stored in the food product of the sugar container. CDI-The scoop handle was moved out of the food product. REPEAT.
*One out of three scoop handles were stored in food product. Points stayed the same today* |
|
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.
Observed cleaning needed to the shelves in the walk in cooler, the inside of the reach in freezer, and underneath the stove tops. Have cleaned. REPEAT. |
|
53
|
0
|
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.
Observed walls underneath the 3-compartment sink and the 2-compartment prep sink in need of cleaning. The manager stated that they are planning on having FRP boarding added to the wall to help maintain cleanliness. Ensure that the walls are properly cleaned prior to adding the FRP. |