| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) - Certified Food Protection Manager: Observed that the PIC did not have a certificate from an accredited food safety program. The person in charge shall demonstrate knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program. Repeat. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw shell eggs stored on the same shelf as cooked chicken tikka in the prep reach under cooler across from the stove, as well as, raw chicken being stored above raw shrimp in the prep reach under across from the naan oven. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI- Both units were rearranged so that food items were stored based on final cook temperatures. P. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11(E)(4) - Equipment Food-Contact Surfaces and Utensils: Observed microbial build up in the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; surfaces contacting foods shall be cleaned at frequency needed to prevent build up. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed potentially hazardous food items from double door reach in unit and the whole prep station across from the ovens, that were not being held at 41 degrees or less (see chart). Maintain TCS foods in cold holding at 41F or less. CDI- Items that were 42 to 44 degrees F were taken to the walk in freezer to rapidly cool and other items were voluntarily discarded. Repeat. P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed multiple potentially hazardous food items throughout the facility that were said to have been prepared 24+ hours prior to the inspection that was not dated. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- The PIC dated some items during the inspection and voluntarily discarded items during the inspection. Repeat. Pf |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 - Cooling, Heating, and Holding Capacities: Observed that the prep station that is directly across the ovens and the two door reach in cooler, were not holding potentially hazardous items at 41 degrees or lower. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. CDI- The PIC called to have a work order put in. Repeat. Pf |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 - Temperature Measuring Devices: Observed that there were no ambient air thermometers in the prep reach unders or the double door reach in. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed working containers of multiple different spices that were not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. This is a repeat, however, it was better than the last inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Observed damage to the screen door that allowed for the entry of insects or rodents. Protect outer openings of establishment from insect or rodent entry. Repeat. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed single service to go containers, that did not have a handle, being used as a scoop for the sauces and seasonings that were in large containers. 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. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed ware pans and the large plastic containers used for sauced that were still soiled. Air dry equipment and utensils after cleaning and sanitizing. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed that the gaskets of both the reach under portions of the prep stations were not in good repair. Equipment shall be maintained in good repair. |