| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (4) Packaged and Unpackaged Food - Separation, Packaging, and Segregation- C - REPEAT. Observed several foods such as cooked cauliflower, chicken, cooked fish, jerk chicken, and spices uncovered in the walk-in cooler and sandwich cooler. Food shall be protected from contamination by; except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings. PIC placed covers on the exposed spices. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - REPEAT- Observed cooked chicken stored at 43F, cooked lamb at 45F, and vegetable curry at 53F in the sandwich cooler closest to the flat top grill. All TCS foods shall be maintained at 41F or below. The ambient temperature of this unit dropped down to 47F, was being used to cool foods from this morning, and pushed all the way up to the wall partition. PIC moved unit out from against the wall to allow the unit to get more air flow in the back, moved foods cooked from this morning to the tall reach-in freezer to cool more quickly. Other foods were discarded and being discarded at 4 hours every day. I will return by next Tuesday to ensure that this unit has been serviced and maintain foods at 41F or below. If food is used in this unit, use ice to maintain food temperature along with the Time Control Policy listing all foods to be thrown away at 4 hours. Gave PIC the time as a public health policy. PIC had old policy from previous buffet and understands how to use it. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Many foods such as potato masala, cooked cauliflower, and other TCS foods stored in quarter pans in the sandwich units without a date label. Per PIC, these items were removed from the bulk containers labeled with a date in the walk-in cooler. Ready-to-eat, TCS foods held for more than 24 hours shall be dated with the date of preparation and/or date of discard counting the date of prep as DAY 1. CDI - Discussed dating all pans with a date or another method to indicate the date it was prepared. PIC labeled all containers with the prep date. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Observed sanitizer buckets stored on the top of the prep table with spices. All chemicals shall be stored in a separate designated area to prevent contamination of food, equipment, or single-service items. CDI - PIC moved to the lower shelf of the prep table. PIC explained that the buckets may have been out due to the time of day when cleaning occurs. If cleaning these areas remove food from the areas prior to cleaning. Otherwise keep on a bottom shelf separately. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) - Observed 3-4 flies flying around landing on equipment in the kitchen. The premises shall be maintained free of pests. Control pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises- C - REPEAT. Container of raw chicken was stored on the floor in the walk-in cooler. Store food in a clean, dry location where it is not exposed to contamination and kept at least 6 inches above the floor.
3-305.12 Food Storage, Prohibited Areas (C) Observed onions stored under the drain pipe of the prep sink. / Box of chicken was stored under a dripping condensation line in the walk-in cooler. Foods may not be stored under sewer or waste lines that are not shielded to intercept potential drips; under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; Avoid storing foods under waste lines or condensation lines. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C -REPEAT. Observed tightly stacked containers above the three compartment sink still very wet. Allow equipment and utensils to air dry after cleaning and sanitizing and before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT. Observed torn gaskets on the sandwich coolers. Equipment shall be maintained in good repair. Replace damaged gaskets.
4-501.12 Cutting Surfaces- C - REPEAT - Observed deep cuts and discoloration in the cutting surfaces on the make line. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. Other cutting boards were replaced except for the one on the sandwich cooler where Raita was stored. Resurface or replace. Did not increase violation points due to improvement on cutting boards. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) Missing drain plugs on the dumpster used by other restaurants. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact waste management to replace.
5-501.115 Maintaining Refuse Areas and Enclosures (C) Excessive garbage and bags surrounding the dumpsters. Many flies accumulated due to this. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. Work with all neighboring restaurants using these facilities and keep clean. |