| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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 overall lack of control throughout facility including improper cold holding, hot holding, cooling, thawing, dish washing, and sink usage. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and a spoon in the handsink upon arrival. CDI: Sink was cleaned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over ready to eat foods in the freezer. Products were out of commercial packaging. CDI: Items reorganized.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken thawing over raw lamb on speed rack. CDI: Lamb moved to sink for thawing. Chicken was placed back into freezer.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed vegetables stored directly on shelving in reach in cooler and prep cooler. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not providing sanitizer at proper concentration. CDI: Dish machine technician repaired machine during inspection.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee hand washing pans with no sanitization step. CDI: Employee educated on proper dish washing procedures and properly washed dishes. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 rice from yesterday still cooling above 41F. CDI: Product voluntarily discarded. Observed biryani cooling at a rate of 0F/min in walk in cooler. CDI: Product placed onto sheet pans for rapid cooling to 41F. Observed milk sauce cooling at a rate of .4F/min in the first part of cooling. CDI: Product stirred and spread out more for rapid cooling to 41F. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads cooling at a rate of 0F/min. CDI: Product cooled to 41F in walk in cooler. |
|
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 milk holding below 135F on speed rack. CDI: Milk was mixed with other ingredients to make a sauce and product was cooled in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler next to tandoori oven holding food above 41F. Air temperature was above 41F. CDI: Refrigeration technician came and adjusted to cooler to hold below 41F. All food was placed there this morning, per PIC. Items moved to the walk in for rapid cooling. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several products with 6/11 date mark when they were prepared today including several sauces and biryanis. CDI: Products properly date marked. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken cooling in prep top unit. CDI: Ice added to chicken to rapidly cool. Observed rice, biryani, and milk sauce cooling in large bus tubs, some covered. Observed salads cooling while tightly covered in reach in cooler and then in walk in cooler. CDI: Methods changed (rice was discarded) to reach proper cooling rate. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler is at very high capacity and does not allow for room for items to be separated properly for cooling. EHS recommends making smaller volumes of sauces and products to allow for proper cooling. If cooling continues to be out of compliance, the menu may need to be reduced or products may need to be brought in ready to eat or cook. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed lamb and chicken thawing on sheet pan at room temperature. CDI: Lamb was moved to the sink for thawing under water and chicken was moved back to the freezer. |
|
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 several squeeze bottles and some white granulars with no labeling. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed staff mixing milk sauce in a large pot on the floor.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce container stored directly on floor in walk in cooler. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of boxes and some other debris stored in dumpster enclosure. This is a shared dumpster. |