| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and Food contact surfaces shall be sanitized before use after cleaning. P. Observed dish washer rinse container and place them on clean shelving without sanitizing them. CDI- containers were removed and properly washed, rinsed, and sanitized.
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Observed containers stacked with sticker residue on the exterior, but stacked so as the interior of other containers were affected. CDI- sticker residue was removed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P. Observed several food items in prep coolers, and walk-in cooler #2 that were held above 41F. Items were prepared yesterday according to PIC. CDI-items were discarded into trash. REPEAT (1.5pts) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 The food is unmarked in containers or marked to exceed a 4-hour limit shall be discarded. P. Observed rice on TPHC that were marked “4 hours” instead of marking with time in stamp. CDI- PIC marked containers with time that items were removed from hot-holding. REPEAT (1.5pts due to no points taken at last inspection). |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. Observed containers of goat curry cooling in walk-in cooler #2 stacked two-high and stored in six in containers. CDI- items were separated into four containers, and put on one level to properly cool. -zero- |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12; Core; Several large containers of foods, spices in back storage room, on the kitchen line unlabeled. Bottles on the kitchen line unlabeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta, rice, beans, lentils, etc. CDI- containers were labeled. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12; In-Use Utensils; Between use storage (C) A couple scoops without handles being stored in food items between uses. Spatula stored between grill and wall. Between uses, utensils must be stored in a clean area. If stored in a food item between uses, scoops must have handles and handles must remain out of the food product at all times. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. PIC removed scoops at time of inspection. REPEAT (0.5pts) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. Observed dishwasher immediately stack containers wet once removing from sanitizer. |
|
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). Observed some of the prep cooler gaskets starting to tear. Observed walk in cooler starting to tear.. Ensure that equipment is maintained in good repair.. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Replace any torn cooler gaskets. Repair/ replace damaged spray nozzle at 3-comp sink. REPEAT |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). Some very minor buildup in several cooler gaskets noted. Some very minor buildup on some shelves in the walk in cooler. Some minor food buildup in microwaves. Minor buildup on stovetops. Ensure that non food contact surfaces of equipment are kept clean to sight and touch. Clean buildup from exterior of fryers and oven in kitchen area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles, and a/c vent screens in kitchen area. REPEAT (0.5pts) |