| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
Observed food employee wash hands in sink PIC indicated as prep sink. CDI - PIC re-educated and re-directed to handwash in sinks designated for hand washing. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed both hand sinks with hefty amount of food debris indicating use for purposes other than handwashing. CDI - PIC instructed food employee to clean hand wash sinks. -0- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items not covered in reach-ins and WIF Cover food to protect items from falling in. -3- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers, visible food debris and grease on many metal and plastic containers stored as clean. CDI-returned to 3-comp sink to be re-washed, rinsed, sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavities of microwaves in need of more frequent cleaning. REPEAT -3- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed boiled eggs, fried chicken, and mixture containing curry leaf, garlic, and oil bearing no date marking labels. CDI- PIC verified prep dates and placed date marks accordingly. -0- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf
Observed front of house serving case holding TCS food filled pastries (chicken, egg, cooked veggies) below 135F. PIC indicated that they hold food in the case on a 4 hour time and discard once 4 hours is over. PIC was unable to produce written procedures of TPHC and the foods in the case were not labeled with a start and discard time.
CDI - PIC verified start and discard time, and placed labels accordingly. PIC and EHS filled out TPHC form at the end of the inspection together. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed 1 spray bottle of soap unlabeled. CDI - PIC verified contents and labeled with common name. -0- |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed many working containers of seasonings, spices, oils, etc. bearing no identifying labeling. CDI - PIC placed identifying labels on containers. REPEAT -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed many flying pests throughout facility. Also observed back door propped open for majority of the inspection allowing easy access for pests to enter facility. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food, tubs of sauces and raw chicken being stored directly on the floor of the WIF. -0- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed no food employees wearing head coverings when EHS entered kitchen. CDI - PIC instructed employees to don hair restraints. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed many wet in-use wiping cloths lying atop prep surfaces and tables throughout facility. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed many metal pans that were stored as clean, wet nested. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed netting on metal fryer utensil to be coming apart and in disrepair. CDI - PIC voluntarily disposed of utensil. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed all RIC and RIF in need of more frequent cleaning due to buildup of food debris on the inner cavities of the units. -0- |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive debris and garbage on ground around dumpster. REPEAT -1- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed 2 missing tiles directly above food prep areas missing. PIC indicated they are waiting on parts to repair units in the ceiling.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed facility floors, walls and ceilings in state of needing more frequent cleaning due to food debris and buildup throughout.
-0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee beverages stored directly on prep tables. -0- |