| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; No paper towels were available at cookline handwash sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels replaced. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11; Core; Various foods uncovered in reach-in cooler. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings unless actively cooling. Lids/plastic wrap added.
3-304.15 (A); Priority; Observed an employee enter the kitchen from outside, rinse gloves in handwashing sink and return to prep area. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- employee was stopped, gloves were discarded and hands were washed. Ensure all employees are trained in glove use and proper handwashing. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Cooked chicken and paneer were stacked too high inside fliptop unit to maintain proper temperature (see temp chart). Maintain TCS foods at 41F or below in refrigeration. CDI- excess paneer and chicken were moved to the walk-in cooler. Do not overstock foods above chill line of containers in fliptop portion of makeline unit. Full points taken for repeat violations. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (B)(3); Priority Foundation; Several TCS foods observed without time labels and held on TPHC. If TPHC is used for up to a maximum of 4 hours, the food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. Facility has a TPHC form properly filled out but no labeling method has been employed. CDI- foods were voluntarily discarded. EHS educated PIC on proper time control procedures and labeling or tracking method for TPHC. No points taken today. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11; Priority Foundation; A spray bottle of cleaning chemical was unlabeled. Working containers used for storage of poisonous or toxic materials such as cleaners and sanitizers shall be individually labeled with the common name of the material. CDI - bottle labeled. Full points may be taken for repeat violations. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Large pans of rice on the counter were wrapped tightly with plastic wrap. PIC indicated rice was being cooled down. Rice measured 160 - 167F. Trays were too deep and the rice was too tightly covered to properly cool. Quickly cool TCS foods using methods such as open/vented shallow pans, smaller portions, active stirring, large ice baths or rapid cooling equipment such as the freezer. Ice wands are effective in liquid foods. Cold air must flow around product to remove the heat. CDI- rice was separated into smaller containers and left vented to cool faster. Facility has a history of improper cooling methods. Discussed the possibility of implementing a risk control plan with PIC and EHS will return to ensure proper cooling methods are being used. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Two flies were present in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Utilize approved methods of pest control, eliminate harborage conditions and keep exterior doors closed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11; Core; An open container of raw chicken was stored on the walk-in cooler floor. Other containers of raw chicken were observed on floor under shelving as well. Store food at least 6 inches off the floor. Move chicken to shelving. Full points may be taken for repeat violations.
A box of samosas is covered in ice from a leak in the walk-in freezer. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Remove ice from freezer and boxes and determine cause of drip. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12; Core; Plastic bowls observed inside rice cookers. Several knives and a spoon were observed in containers of water at 90F. Containers of water used for storing in-use utensils shall be maintained at a temperature of at least 135F. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use scoops with handles and keep handles out of the food. CDI- bowls removed from rice. Water drained. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes/equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. Full point taken for repeat violation. PIC to optimize shelving space for proper drying of equipment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14; Priority Foundation; No bleach testing kit was available to measure warewashing machine sanitizer concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C); Core; Fan covers in the tall reach-in unit are soiled with black residue accumulation and dust. Walk-in vent cover is heavily coated in dust and debris accumulation. Shelving in dry storage area has visible residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Clean these items. Full point taken for repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Corner of wall in the prep area is damaged. Cove tile is damaged or missing along wall near handwashing sink in kitchen. FRP wall damage also observed near back exit door. Physical facilities shall be maintained in good repair. Repair walls and floors to be smooth and easily cleanable.
6-501.12; Core; Walk-in freezer floor is soiled with food residue. Hood vents and ancillary fire suppression system above cookline is coated in grease and visible residue. Physical facilities shall be kept clean. Increase cleaning frequency. |