| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Pot present in the dishwash area hand sink. Maintain access to hand sinks. Corrected: Person-in-charge (PIC) removed the pot from the hand sink. (0 pts) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food debris was present on multiple containers stored as clean. Soiled scoop stored in Besan flour container in dry storage. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected: Person-in-charge (PIC) cleaned and sanitized items during the inspection. (3 pts) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Sealed container of Easy-off cleaner was stored on sealed boxes of food in dry storage area. Poisonous or toxic materials shall be stored to not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating with space or partitioning. Correction: No evidence of contamination. Easy-off moved to area designated for cleaners separate from foods. (0 pts) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Pungulu and Idli were cooling in large covered containers in the walk-in cooler and cooled .5F in 60 minutes and cups of raita were cooling in the glass door beverage cooler(ambient: 52F)at 46F. 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. Corrected: PIC placed foods into the walk-in freezer in shallow containers to quickly cool. Raita moved to walk-in cooler to quickly cool. REPEAT (0.5 pts) |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) and 2-402.11 Effectiveness - Hair Restraints (C) Employees were wearing bracelets and watches while handling foods. Employees were not wearing hair restraints while handling foods. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT (1 pt) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Bowls used to dispense spices & sauces did not have handles and were stored in the food. Knives were stored in a container of water at 110F in between uses. 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. (0.5 pts) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Several “clean” containers were stored stacked wet. Air dry equipment and utensils after cleaning and sanitizing. Corrected: Items were cleaned and sanitized during the inspection. (0.5 pts) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) SIngle service containers were stored with food surface upright. Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. Containers were inverted and covered. (0 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-205.10 Food Equipment, Certification and Classification (C) Grinder for household use present in the food prep area. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Chipping paint on shelves in dry storage; Cracked handle on glass door cooler; damaged loose metal on strainer; ambient temperature of glass door cooler at 52F - non-TCS sauces & raita held in this unit. Raita was moved to walk-in cooler. Metal strainer was discarded during the inspection. Equipment shall be in good repair. (0.5 pts) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Soil residue accumulating on the exterior and interior of coolers and the shelves. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) and 6-501.12 Cleaning, Frequency and Restrictions (C) Soil residue accumulated on the walls and doors & floors; paint is chipping on the floors in the walk-in cooler (REPEAT). Physical facilities shall be maintained in good repair. (0.5 pts) |