| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw shrimp was stored above ready-to-eat in tall reach-in cooler. Raw chicken, raw shrimp, and raw fish were stored above ready-to-eat food in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Food was rearranged. Repeat violation.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple containers of cooked chicken and sauces were not covered during storage. CDI: Coverings added during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Chlorine sanitizing solution in the 3-compartment sink had a concentration of 0 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: REHS demonstrated how to prepare sanitizing solution with available staff and PIC. Sanitizer was tested to be 50 PPM by REHS.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized, at any time during the when contamination may have occurred (P) Employee phone was stored directly on cutting board. CDI: Cutting board was cleaned and phone was removed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F (P) Large, deep container of onion sauce did not cool completely to 41F after preparation the night prior. CDI: Onion sauce was voluntarily discarded by PIC. REHS demonstrated methods for more efficient cooling of this product. |
|
22
|
3
|
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) Five containers of a milk dessert were maintained above 41F in dessert display cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded by PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Containers of raita, cooked vegetables, yoghurt sauce, curry, cooked chicken, cooked goat, milk, and tomatoes were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with dates of preparation and discarded within 7 days. CDI: Kitchen staff stated that they knew when each food item was prepared and labels were added by PIC. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Containers of prepared sauces were stored directly on the floor in walk-in cooler and kitchen. Food shall be protected from contamination by storing food in a clean, dry location where it is not exposed to splash, dust, dirt, or other contamination and at least 6 inches above the floor. Store food at least 6 inches above floor. |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employees in kitchen were not wearing hair restraints at start of inspection. Food employees shall wear hair restraints such as hats or hair coverings. CDI: Employees donned hair nets. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Metal serving containers were not inverted or stored in protective packaging. Keep containers inverted or stored in protective packaging. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C) Cutting boards on make line were scored. 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. Resurface or replace cutting boards. |
|
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) Gaskets and interiors of prep coolers were soiled with food debris. Tracts of dessert cooler were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Walls throughout kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean walls.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Cove trimming and wall panel were peeling and stripped at center column near walk-in cooler. Physical facilities shall be maintained in good repair. Repair items listed. |