| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 flat of raw eggs stored over ready to eat items. CDI: Eggs relocated. REPEAT VIOLATION
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mangos stored over ready to eat items. CDI: Items reorganized.
Overall significant improvement in storage order throughout facility. |
|
18
|
1.50
|
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 yogurt sauce cooling at a rate of .13F/min. CDI: Product moved to several shallow metal pans and cooled at proper rate. REPEAT VIOLATION Overall improvements made in cooling throughout facility. |
|
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 prep top cooler holding food above 41F. Air temp of cooler was 60F. CDI: Items were placed in prep top at 11am. All product not to be finished by lunch was relocated to another cooler and properly cooled. All other items placed on TPHC. Repair person was called during inspection. REPEAT VIOLATION Previous cooler in violation is now properly working. Improvement from previous inspection. |
|
31
|
1
|
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 plastic bus tub being used to cool yogurt sauce. Container is also deep. REPEAT VIOLATION CDI: Product divided into smaller containers.
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. REPEAT VIOLATION |
|
37
|
0
|
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 sauce container stored directly on floor in walk in cooler. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths stored on top of chest freezer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 and Togo containers with no handles being used to scoop sauces in walk in. CDI: Bowls removed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
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 some litter around dumpsters. Improvement from previous inspection. REPEAT VIOLATION Dumpster is shared. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall behind naan preparation area is absorbent. Ensure wall is covered with a non-absorbent material such as FRP. |