| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not actively controlling cooling methods, hand washing habits of food employees and BHC. Also observed issues with active management control of keeping food hot/cold. Need to work with staff to ensure meeting food code parameters. |
|
4
|
0
|
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 employee beverages being stored above food preparation surfaces and food. CDI Drink was relocated. Make sure to store drinks so equipment, single service and food will not become contaminated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee going from dirty to clean without washing hands at ware washing. CDI Food employee stopped and directed to wash hands. Reviewed with PIC correct hand washing procedure and when required. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 food employee cutting onions bare hand. CDI Product discarded and reviewed with food employee regarding glove usage and hand washing. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils such as strainers and other equipment stored as clean with food debirs on it. Observed hotel pans with sticker residue. CDI Items were returned to ware washing and reviewed with PIC correct ware washing procedures. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 3 pans of rice that were prepared yesterday evening still above 45 degrees. CDI Product was discarded and reviewed cooling parameters with PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and noodles hot holding below 135 degrees. CDI Noodles was discarded and rice was reheated to above 172 degrees (temperature chart is full). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, heavy cream, baby corn, tandoori chicken, red chicken, fried peppers and lentils (dhalel) cold holding above 45 degrees. CDI All product was discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 food going out to buffet below 135 degrees. CDI Product was reheated above 165 degrees and reviewed TPHC with food employees. Failure to comply with TPHC procedures in future could result in procedure not being approved in future. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 Food establishment is cooing product down in deep large pans with large quantity of food. CDI Product was discarded due to time/temperature parameters. Reviewed with PIC about correct cooling methods. Will follow up with food establishment on a later day. VERIFICATION REQUIRED.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed food establishment trying to prepare large quantity of food without proper equipment to keep hot/cold or cool. VERIFICATION REQUIRED. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment using a laser gun thermometer for measing TCS and thin sliced foods. CBI Reviewed with PIC which thermometer is approved for usage with TCS and thin sliced foods. Establishment did have two thin probe thermometers on site. |
|
35
|
0
|
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. Observed containers of spices, oils, and aqueous solutions not labeled. Make sure to label all working containers once removed from original packaging. REPEAT Points not escalated due to food establishment making genuine effort to label containers. If seen in future, point will be deducted. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed low boy reach in unit with standing water and holding food above 45 degrees. Make sure to have equipment fixed. REPEAT **Transitional item food establishment has until 8/29/2018 to complete items.**
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced/resurfaced. Make sure to replace/resurface.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using aluminum to line shelves and saran wrap for hanging equipment. Make sure to follow approved surfaces. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used. Pf Observed pots/pans not able to fit into 3 compartment sink or go through ware washing. PIC will have items removed from kitchen. VERIFICATION REQUIRED. |
|
47
|
0.50
|
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 food debris in reach in units, gaskets, sides of equipment, shelving etc. Make sure to increase cleaning frequency. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles where food preparation is occurring. Observed lighting in kitchen less than 50 foot candles. Make sure to repair. TRANSITIONAL ITEMS HAVE UNTILL 8/29/2018 REPEAT . |