| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF (D) PIC is not supervising handwashing of employees as evidenced by repeat handwashing violations. CDI- Reviewed PIC's responsibilities of enforcing handwashing. PIC enforced proper handwashing during inspection. (repeat) |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee washing hands in prep sink above dirty water and not use soap or towels. CDI- Instructed worker to wash hands at handsink. Employee washed hands properly with soap and towels. (repeat) |
|
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 Observed employee wearing one glove handle cooked Naan bread with non gloved hand. CDI- Nann bread placed back into tandori above 165 and employee put on glove to handle cooked Naan. |
|
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 tea urn stored in the only kitchen handsink. CDI- Urn removed for employees to wash hands. (repeat) |
|
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 tandori chicken stored above pans of rice in walk in cooler. CDI- Raw chicken removed and stored on bottom shelf with other tubs of raw chicken.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few pans of food being stored un-covered in walk in cooler. CDI- Foods covered
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed produce (egg plant, ginger root, cauliflower, etc.) stored above RTE foods and washed produce on several shelves in walk in cooler. CDI- Foods arranged with unwashed produce below RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Properly sanitize all food contact surfaces in a 3 step processs: wash, rinse, and sanitize. Observed dish washer washing dishes, placing them in sanitizer and then rinsing the sanitizer off the dishes with 3 compartment sink incorrectly set up. Sanitizer is effective when allowed to air dry onto the surface of the dish as the final step of the 3 step process. CDI- 3 compartment sink set up properly and dishes previously washed were re-sanitized. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed several containers bleach, degreasers and sanitizers stored above clean dishes and un-washed and washed onions on back storage shelf. CDI- chemicals moved to chemical storage shelf away from food and food contact surfaces.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labeled spray bottle of degreaser at serving area in FOH. CDI- Bottle labeled. |
|
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 employee place large pot of biryani rice on floor, lid fell off onto floor, employee picked up lid and put it on top of a pot of oil on stove. CDI- Employee corrected, voluntarily disposed of potentially contaminated oil on stove, lid washed. Observed bag of onions stored on floor in BOH. CDI- Onions stored off the floor. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and
utensils. Observed only 2 out of 5 food employees in kitchen wearing hair restraints. CDI- PIC had all workers put on hair nets. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
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 frozen food item in 3 door freezer stored in badly cracked and damaged plastic container with bits of plastic on top of the food item. CDI- PIC voluntarily disposed of container and food.
4-501.11 Maintain equipment in good repair. Observed two door fridge near back door not working. Facility walk in cooler was over-crowded making proper food storage difficult. Have fridge repaired to provide additional refrigeration space. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 3 compartment sink has bad pipe leak under sink. Needs repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored on storage shelf above pans and bags of onions. CDI- Coats removed.
GENERAL COMMENT: Call 980-314-1643 To request a re-inspection. |