| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored next to steam table. CDI- Drink removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee personal raw fish stored above chopped peppers in walk in cooler. CDI- Raw fish moved to a low shelf away from RTE foods. Observed boxes of raw chicken stored on rolling rack directly above bags of rice as it was transported. CDI- Chicken stored separate in walk in cooler away from rice.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed mango stored above cut vegetables in walk in cooler. CDI- Mango moved to storage rack with other unwashed produce. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 fried chicken pieces and fried paneer cheese cooked 2 days ago acc. to PIC that were not date marked. CDI- Foods voluntarily disposed of by PIC. (repeat) |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility with TPHC procedure for noodles, cabbage, and lettuce. Foods that had been left out for 2 hrs were not time marked on chart per approved TPHC procedure. CDI- Foods time marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chafing fuel cans stored above bags of rice on BOH storage rack. CDI- Chafing fuel moved to chemical storage shelf. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 noodles cooling in 4" deep in walk in cooler. CDI- Noodles separted into approx. 2" deep amounts to speed cooling process. Noodles cooled to 45 by end of inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labeling on the various spices, oils, sugar, salt etc. on rolling work table on cook line and buckets of oils stored in cabinet at BOH. |
|
42
|
0
|
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 few pans on dish racks stored by tight stacking while wet. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both quat and chlorine test strips in use that are faded, water damaged, need replacing ASAP. Will follow up that facility has proper test strips. |