| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- Written plans should be on file.
PIC was able to verbally tell REHS procedures, however no written vomiting and diarrheal clean-up plan.
CDI- REHS provided a copy. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Employees should have area for storing and drinking.
Employee drink, bottle water was sitting on counter above prep table and coffee mug sitting on top of prep table across from the Tandori.
CDI- Drinks were moved. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employees shall wash hand when changing tasks including switching from handling clean dishes and dirty dishes.
Employee observed working in the dish area then removing product from reach in units to prepare.
CDI- Employee washed hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P): Employee should use barrier when handling RTE foods including but not limited to gloves, tongs, deli paper etc.
Employee handled cooked naan with bare hands.
CDI- Product was discarded and staff was educated about handling naan. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from contamination by storing unwashed vegetables below washed and RTE foods.
Unwashed vegetables stored above washed vegetables and RTE foods. Product removed from packaging was co-mingled together in reach in chest freezer.
CDI- Product was rearranged. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Quat based sanitizer shall maintain a minimum temperature of 75F and a concentration specified by manufacturer recommendations.
Quat sanitizer in spray bottle read 100ppm.
CDI- Sanitizer replaced.
4-601.11 Equipment Food Contact Surfaces and Utensils- Frequency (C): Food contact surfaces shall be clean.
Black microbial growth material in ice machine. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Product held in refrigerators shall be 41F or less.
Several items in the coolers were above 41F due to cooked product being placed on top of cold held items.
CDI- product in coolers were rearranged to allow for proper cooling and cold holding. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Items that are prepared in an establishment shall be date marked to reflect the date the product was made as day 1.
Several items that were prepared yesterday were mis dated to reflect several different dated.
CDI- PIC was able to provide invoices of when product was received and walked REHS through the process. Dates were corrected. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf): Chemicals when removed from original packaging shall be labeled with common working name.
Sanitizer spray bottle not labeled and metal Cambro with sanitizer not labeled.
CDI_ spray bottle labeled and Cambro was moved to dish area. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Food containers shall contain common working name.
A couple of reused containers contained a garlic labeled but contained a white powder. 1 container of seasoning on shelf not labeled. Large container of flour not labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C): Outer opening shall be protected.
Back door does not fully close.
6-501.111 Controlling Pests (C): Pests shall be controlled.
Several flies in kitchen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Repeat
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination.
Onions stored on ground under handwash sink.
Condensation dripping on product inside of reach in unit (repeat violation). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): In use utensils shall be stored in a container of water that is maintained at a temperature of at least 135F .
Utensils held in water on stove at a temperature of 131F then container of water was stored on a wood shelving unit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Repeat
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Utensils and equipment shall be placed in a self draining position.
A few cambros were stacked wet. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-service and single use articles- use limitations (C): Single use articles shall not be reused.
Plastic cup used to scoop rice. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment shall be maintained in a state of good repair.
-Water is leaking from standing RIC [dripping from the top and pooling in the bottom].
-Torn gaskets on several coolers
*Repeat
-Rusted shelving in dish room and in 2-door refrigerator near the door to the dining room.
4-402.11 Fixed Equipment, Spacing or Sealing: Equipment shall be sealed to walls.
Hand sink in kitchen and womens bathroom need caulking.
4-205.10 Food Equipment, Certification and Classification (C): Equipment shall be current ANSI certified.
Reach in freezer does not contain NSF mark.
Residential food processor stored in facility above 2 comp sink.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C): Utensils shall be kept in good repair.
Several plastic handles to pans were cracked. Large clear Cambro used to store flour was starting to show signs of wear and tear with spider cracks. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat
4-602.13 Nonfood Contact Surfaces (C) -Non-food contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soiled residue.
Gaskets of all cooler have accumulation of residue and suspected microbial growth; interiors of all coolers need additional cleaning [food residue present].
Sauce and seasoning containers and bottles on shelf has thick food residue present.
Cart used in dish pit area has soil and food residue.
Outside of equipment needs additional cleaning.
Shelving and storage containers need cleaning throughout the kitchen.
Pot holders stored in dish area need to be cleaned. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P): backflow preventor shall be in place.
No backflow preventor on map sink while hose was connected.
CDI- hose disconnected. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning receptacles: Receptacles shall be clean
Grease dumpster needs additional cleaning outside. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.12 Cleaning, Frequency and Restrictions (C):
Floor beneath dish pit has food debris and soil accumulated.
Wall behind fryer, under dish machine and throughout facility has accumulated food and grease splatter.
Ceilings need additional cleaning.
General floor, wall, and ceiling cleaning needed throughout the kitchen.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Floor beneath dish pit is damaged and very damp near walls.
Coving in poor repair in dish area and random areas in the kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 [B] Designation - Dressing Areas and Lockers (C): Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Cell phone on food prep surfaace.
6-202.11 (C): Replace missing light cover in kitchen over cook line. |