| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P); Priority Foundation; Observed several critical risk violations today, including violations in regards to: time as a public health control, soiled food equipment, cold holding, cooling, date marking, employee health policy ect... The person in charge is responsible for ensuring that the food establishment is in compliance with the food code. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), (B), (C), and (E); Priority; Policy unavailable onsite today.
(A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Policy sent to manager. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11; Priority; Sleeves of raw shell eggs stored directly above bulk container of paneer cheese. Repackaged raw chicken stored in metal pan with packages of raw goat. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
3-304.11; Priority; Bag of cabbage stored directly on top of raw uncovered raw onions. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not store exterior surfaces on containers in contact with uncovered food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A); Priority Foundation; Thick black encrusted residue/ growth present inside two food prep sinks. Dried food debris on potato peeler.
Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14; Priority; Chutney prepared at 10:30am did not meet threshold of 70F within two hours. Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Observed yogurt, raw chicken, and heavy cream holding above 41F. Heavy cream and raw chicken left of the counter for an extended time. Diligent prep is required for TCS foods. TCS foods shall be held at 41F or below.
TCS food shall be held at 41F or below. Items discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; At the beginning of inspection, observed team member placing dates on several TCS items inside the walk in that were cooked and cooled on days prior.
Ready to eat , Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
3-501.18; Priority; Observed no date marking for items prepared on days prior ...cooked chicken curry, rice, boiled eggs, mutton, onion sauce, spinach sauce, mashed potato, mint sauce, ginger garlic puree. Items discarded. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19; Priority Foundation; Procedure not available for three pans of spiced rice held at room temperature.
Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Observed chutney cooling in tightly covered container. and cooked chicken cooling at room temp
Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Item placed in walk in. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Observed no label on several bulk spices or labels that have faded.
Food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15; Core; Observed ceiling tiles missing above walk in cooler, that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19; Core; Dunnage racks in dry storage found lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Do not line shelving with cardboard.
4-501.12; Core; Damaged cutting board has staining and cuts.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Item discarded. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; A plastic covering was placed on stainless steel shelving under grill. The coating is soiled with debris and not longer cleanable. Remove coating
Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Priority; Observed hot water not available at hand sink. Hand sink knob is broken. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Manager arrived and restored hot water. Keep hot water available during all hours of operation. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15; Core; Pipe leak under hand sink. Hand sink drain is clogged. Observed bulk bucket under pipe catching water.
A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Core; Encrusted food debris on walls and ledge above 3 comp sink. Heavy dust accumulation in ceiling vent above walk in entry. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Core; Damaged floors inside kitchen. Physical facilities shall be maintained in good repair. |