| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
PIC noted using bare hands to tear flat bread for use in beef dish. CDI (corrected during inspection). The PIC (person in charge) was stopped and instructed to wear gloves when tearing flat bread and to not serve bread touched by bare hands. PIC states he washed his hands. Further conversation on no bare hand contact. PIC complied. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed significant food debris in the bottom of two hand sinks. Make sure hand sinks are only used for washing; no dumping. Repeat. Employee observed rinsing spoon in handsink then proceeding to use spoon at the stove. CDI . The employee was instructed to wash the spoon in the three compartment sink or dishwasher and to use a new spoon. PIC removed food/hookah debris from the handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several plates, bowls, and other utensils on side storage rack heavily soiled with food debris. PIC states he does not use plates and he is going to remove or place in a different area. I will return within ten (10) days to verify compliance of this violation. _ |
|
20
|
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 potato/cabbage mix in walk in cooler at 51F. Observed butter stored at room temperature at 63F. Observed chicken at 42F and lettuce at 43F in the salad cooler. CDI. PIC cooled beef and lettuce to 41F. Potato/cabbage mix was voluntarily discarded by the PIC. PIC to service coolers to ensure they are holding 41F or below. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf
Observed container of sanitizer not labeled on bottom prep shelf. CDI. PIC labeled the sanitizer. Repeat.
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P
Observed quat ammonia sanitizer above 400PPM. CDI. Instructed the PIC how to make chlorine sanitizer, as it is easier to maintain and make. PIC made chlorine sanitizer to 100PPM. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Observed several containers of spices and large bags of seasoning not labeled in the kitchen area. Label with the common name. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a few live cockroaches at the front bar area crawling on the floor. Observed several dead flies/gnats on back kitchen window seal. Make sure to have pest control address and thoroughly clean window seal to remove dead insects. Provide a door sweep to the side back storage door as a gap to the outside was noted. |
|
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.
COMMENT: Observed cut limes directly stored on small salad prep cooler racks. Store limes in an approved storage container to prevent possible contamination. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
COMMENT: Observed PIC not wearing a hair net or hat in the kitchen while preparing food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location.
Observed personal items stored throughout the kitchen. I.e. purse on bottom prep shelf by food, chapstick by packages of spices, employee drink stored on clean bottom prep shelf, employee items stored next to clean linens/aprons, etc. Personal items shall be limited in an establishment and contained in such a way that no possible contamination can exist. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards in need of being resurfaced/replaced. Make sure to replace/resurface when no longer able to clean effectively. Repeat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
6-501.14 A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned at least every 24 hours.
COMMENT: Observed debris buildup inside the pre-rinse sink of the dishwasher, inside the dishwasher sanitizing/cleaning attachment where you test sanitizer, inside the three comparment sink and the prep sink. The debris is stuck on and not just normal food/warewashing debris. |
|
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 heavy debris buildup at the following areas: on the outside and inside of the ovens, the stove, the outside of reach in equipment, the grill, the hood vents above grill and stove to include outside of light shields, shelving at the three compartment sink, and on clean dish rack in back storage area. Increase cleaning frequency; a deep clean needs to be performed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. ; 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 heavy food debris on wall to the right side of the oven. Observed heavy food debris under equipment; on the walls in the dishroom; in the back storage rooms. Observed debris on ceiling tiles throughout establishment. Observed heavy debris on floor drains throughout the kitchen. Facility is in need of a deep clean. Make sure to increase cleaning frequency. Repeat. Observed low grout in some areas in the kitchen, observed broken tile in some places on floor. Observed flaking ceiling in employee restroom. Observed light bulbs out in kitchen that need to be replaced. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed significant amount of employee belongings and possessions comingling in kitchen with food establishment items. Please make a designated area for employee belongings, hookah equipment etc. as it is affecting the overall cleanliness of the estblishment. Repeat. |