| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 garnish soup with bare hands. CDI: New soup prepared. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cauliflower and broccoli stored directly on shelving in reach in cooler. CDI: Cauliflower and broccoli relocated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 onion sauce from last night at 50F. CDI: Product voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodle dessert holding above 41F. CDI: Item voluntarily discarded. All other cold hold items in facility holding at 41F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large container of gobi sauce from 8/15 in walk in cooler. CDI: sauce voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 onion sauce cooling in deep plastic container from last night. CDI: Sauce voluntarily discarded. Observed sauce prepared this morning cooling in deep plastic container. CDI: Sauce spread out into shallow metal pans. Observed paneer and chicken cooling in prep top cooler. Products were cooling at proper rate today, however EHS recommends that items be cooled using an approved method, such as in the walk-in in shallow containers. . |
|
35
|
1
|
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 squeeze bottles of various liquids stored on shelving with no labels. Observed 2 containers of unlabeled white granulars stored on shelving. REPEAT VIOLATION |
|
37
|
0
|
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 bags of onions and some dry goods stored in outside storage building. Onions were stored directly on the floor. CDI: Dry goods and onions relocated to inside of the restaurant. EHS strongly recommends more frequent deliveries and to reduce the amount of batch cooking to help with volume of food in facility. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls being used as scoops in sauces and items throughout facility. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single service items stored directly on the floor in outside storage building. Building is not sealed or lifted off of the floor. Building is locked. Completely packaged, sealed items may be stored here if they are a minimum of 6 inches off of the floor. EHS strongly recommends more frequent deliveries and additional shelving be added to accomodate necessary storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rubber part of cutting board peeling around both edges. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboard tile at dish machine.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall in dish area with food debris on it. Observed wall near handsink with build up. |