| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC serv safe had expired. |
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on rack above prep cooler and employee water bottle stored on tray next to single service items. CDI- Drinks removed. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
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 41F. -P Observed two very deep and tightly covered pans of white rice in fridge at 45-47 degrees that appear to have not properly cooled overnight (over 6 hrs of cooling). CDI- PIC voluntarily disposed of improperly cooled rice. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
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 5 containers of Biryani rice cooked 3 days ago according to PIC that were not date marked. CDI- PIC voluntarily disposed of non date marked rice. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
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 deep and covered pans of white rice improperly cooled and a deep covered bowl of shredded cabbage in front drink fridge actively cooling and deep covered pan of noodles in fridge cooling 1 hr. CDI- Reviewed proper cooling methods with PIC, white rice was disposed of, shredded cabbage was moved to shallow vented pans in 3 door fridge to properly chill. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
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 tub of peeled onions stored on floor in kitchen. CDI- Onions stored off the floor. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
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 cooks not wearing hats or hair restraints. CDI- Cooks put on hair nets. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed 3 door fridge with torn gasket. (repeat) |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. Will follow up within 10 days that proper quat test strips are available. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
Yes |
No |
5-205.15 Maintain a plumbing system in good repair. Handwash sink in kitchen is leaking from faucet and pipes under sink.(repeat) |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
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. Observed walls needing better cleaning of food build up around cook line, walls needing cleaning of dust in bakery area.
GENERAL COMMENT: Call main office at 980-314-1620 to request a re-inspection. |