| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf): One can of coconut milk dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI - PIC removed coconut milk from storage. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): REPEAT Raw chicken stored on beer kegs in walk in cooler. Raw shrimp stored over cooked, ready to eat lamb in 2 door upright freezer by the walk in cooler. Raw chicken stored over raw lamb in tandoori prep cooler. Food shall be protected from cross contamination by separating raw animal foods from other raw animal foods and cooked, ready to eat foods.
CDI - All items mentioned were relocated
3-304.15 (A) Gloves, Use Limitation (P). Employee observed to crack a raw egg with gloved hand and then went to clean utensil storage area and retrieved a clean knife with gloved hand. Discard gloves after a task is complete or any time they are damaged or soiled. CDI - REHS intervened and employee changed gloves, washed hands, and washed knife. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): REPEAT Quat sanitizer at 3-comp sink registered 0ppm. Manufacturer specifies a strength of 200ppm minimum. When using quat as a sanitizer, follow the manufacturer's label instructions.
CDI - additional quat chemical added to the sanitizer vat of 3-comp sink to increase concentration to 200ppm.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): REPEAT Three pans, a grater, one cutting board, and the robocoup bowl all with food residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - All items were moved to the warewashing are to be cleaned.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Ice machine has pink residue build up on the shield and is in need of cleaning. Equipment such as ice bins shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of soil or mold. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): REPEAT Cubed chicken (47F), Lamb (50F), Tomato sauce (42F), Potato (44F-45F), Onion sauce (42F-44F), Red yogurt (45F), Sweet yogurt sauce (44F), Carrot cabbage mix (43F-44F) all measured above 41F. Maintain time/temperature control for safety foods in cold holding at 41F or less.
CDI - Potatoes were voluntarily discarded. Onion sauce, cubed chicken, red yogurt sauce and lamb were all placed in the walk in cooler to cool (bulk containers in WIC measured below 41F and food temps rose during transfer to different containers and service). Carrot cabbage mix was placed into a pan that fit the make unit to cool properly. Recommend keeping make units closed or food containers covered to keep temps low. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Bags of malai kofta stored in one door upright freezer did not bear dates. Date mark all time/temperature control for safety foods that are ready-to-eat once opened or prepared and held more than 24hrs.
CDI - Dates were applied to the malai kofta |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf). REPEAT Three chemical spray bottles of cleaner were not labeled. Once removed from the original container, label all working containers of chemicals with the common name.
CDI - employee labeled bottles. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf): Two portions of frozen lamb stored in a container on a lower shelf of a prep table. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
CDI - The lamb was placed in the walk in cooler |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Bulk bin of flour without a lid on a bottom self in dry storage. A box of vegetables stored on the floor of the walk in cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Wiping cloth bucket under the vegetable prep sink measured 0 PPM. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and laundered daily as specified under 4-802.11(D). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Tongs at dumpling station sitting in room temp water. Several scoops in food items with either no/broken handles. In use tongs stored on handle of tandoori oven. 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. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Commercial blender and robocoup stored such that water was standing in the basins of equipment. Sheet pan on trash can at cook line. Clean equipment and utensils shall be stored in a clean, dry location and in a self-draining position that allows air drying.
4-901.11 Equipment and Utensils, Air-Drying Required (C). Repeat. Employee observed to towel dry plates/bowls. Allow dishes to air dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Curry 1 make unit and Tandoori make unit had standing water in the bottoms of both units. Robo coupe has duct tape on the outside of the controls. Duct tape present on handle of immersion blender.
4-202.11 Food-Contact Surfaces - Cleanability (Pf). All 3 dry bin lids severely cracked. Duct tape on immersion blender in food splash zone. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Verification of lids and immersion blender in good repair no later than Feb. 20, 2026. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Tandoori unit has build up under handles. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C). Lighting low in Men's restroom (7 - 9fc); increase to 20 fc. Low lighting in dish washing area (14 fc); increase to 50fc. |