| 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 demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF (D) PIC is not supervising handwashing of employees. CDI- Reviewed PIC's responsibilities of enforcing handwashing. PIC enforced proper handwashing during inspection. (J) No sign posted alerting customers to get tableware for each trip to the buffet. CDI- Proper sign posted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed worker washing hands in prep sink, not use soap or towels and available handwash sink was blocked with utensils and had no towels. CDI- Sink un-blocked and supplied with towels, employee properly washed hands using proper procedure. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only kitchen handwash sink was blocked with dirty utensils in it. Workers could not properly wash hands. CDI- Items removed from sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at only kitchen handsink. CDI- Paper towels provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tilpia, raw chicken, and raw lamb stored above prepped RTE veggies and cooked meats in fridge. CDI- Items arranged and stored by final cook temperature. (repeat)
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few pans of foods in walk in cooler not covered. CDI- Foods covered. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large number of date mark required foods held more than 24 hrs ago in walk in cooler and prep cooler that were not date marked or had incorrect old date marking on them including but not limited to: fried chicken bites, cooked onion sauce, lamb and rice, white rice, cooked lamb, cooked chicken, and veggie sambar. All items determined to be prepped/ cooked from yesterday were date marked by PIC, all other items were voluntarily disposed of by PIC. Due to severity of this repeat violation, will follow up within 10 days that date marking system is in place and being properly followed. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed onion sauce date marked for 8 days ago in walk in cooler. CDI- Sauce voluntarily disposed of by PIC. |
|
31
|
0.50
|
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 Once foods reach below 135 degrees and are no longer in the safe temperature zone 45-135, proper cooling methods must be used. Observed large pans of lentil stew at 111 degrees cooling without cooling methods at room temp. PIC said stew had been cooling 30 minutes. Stew moved to shallow pan and placed in freezer to rapidly cool, observed at 70 degrees by end of inspection. |
|
38
|
0.50
|
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. Observed no food employees in kitchen wearing hair restraints. CDI- PIC had all workers put on hair nets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans stored face up and tightly stacked with water build up inside them. Dish worker said they towel dry them. Dishes need to air dry, towel drying is not allowed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a number of food tubs and cambro dry good lids badly cracked and damaged. CDI- Lids removed from Cambros, to be replaced, cracked tubs disposed of.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed bottle drink fridge at front counter used to hold TCS foods. Fridge rated for bottled drinks only. (repeat) |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Prep sink is leaking, needs repair (repeat). Faucet of prep sink is leaking at conneting nut, needs repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 damaged wall at entrance to back hall way with separated FRP. Needs
repair. 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 several walls and floors needing better cleaning throughout facility.
GENERAL COMMENT: Call 980-314-1643 To request a re-inspection. Will follow up within 10 days that date marking violations are corrected. Investigated SR# 87160 during inspection. |