| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed front hand sink fully blocked by pots and pans.
CDI- Dishes removed to allow hand sink access. (-0) |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT.
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.
Observed numerous single service trays of fried rice which were filled, lidded, and stacked for storage inside WIC to cool. Most containers observed between 43-44F more than 13 hours later.
CDI- Rice voluntarily disposed. EHS spoke to PIC and head chef at length about proper cooling method; cold air must be able to reach the food. Use metal, shallow containers without lids, and avoid stacking items which are actively cooling. (-3) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed yogurt and other TCS sauces on prep top in ice bath at 50F in top portions of food. EHS discussed cold holding and TPHC with PIC. Time will be used going forward. Also observed melted butter which PIC states was intended to hold at room temp. EHS advised that butter is TCS and cannot be held at room temp unless starting below 41F or above 135F, and properly labeled for TPHC.
CDI- items rapidly cooled below 41F in walking before returning to ice bath at prep top with 6 hour TPHC label. Butter reheated above 165F and returned to naan oven area for 4 hour TPHC. (-1.5)
NOTE: If ice is not used to keep product below 70F for the duration, 4 hour TPHC must be used instead of 6. (-1.5) |
|
23
|
1.50
|
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 all TCS foods in cook line fliptops without date marks. Chef and PIC explain that items are dated after cooking and before cooling (verified), but not dated once they are portioned for storage at the cook line for daily service. EHS discussed with staff need to date marks all ready to eat, TCS foods that are held onsite more than 24 hours. Primary containers can only be the sole bearer of date mark when the foods are stored in the same equipment.
CDI- EHS verified cook/prep date of items. All items dated during inspection. PIC is advised to set up a date mark system for flip top, whether that be on the containers, or the fliptop lid above in corresponding order. (-1.5) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed rice with failed cool rate in WIC. See item #20.
CDI- Rice which failed to cool was voluntarily disposed. (-1) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT.
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 several bottles of unlabeled product in squeeze bottles throughout kitchen. EHS advises PIC to label with working name. (-1) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed many soiled wiping cloths on surfaces throughout kitchen. Observed one sani-bucket for storage with 0ppm sanitizer.
CDI- Sani-bucket refilled with bleach and other buckets also created; soiled cloths placed in sanitizer. (-0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed scoop for white rice in room temp water on prep top beside crock pot. EHS discussed with PIC parameters for storing utensils in water (>135F or in a dipper well with adequate pressure to flush particulates).
CDI- Water drained, scoop cleaned and sanitized, to be held without water going forward and washed/rinsed/sanitized every 4 hours when in-use. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed 3 fryer baskets severely deteriorated with metal wire coming apart from frame, not safe to use.
CDI- PIC immediately removed baskets from service.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards at cook line flip tops with severe stains and scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)
4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard taped to prep table which prevents removal and cleaning. EHS advised PIC that cardboard barriers should not be left overnight and the equipment must be regularly cleaned.
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P
Observed regular terry wiping cloths being used as transfer utensil for naan into the tandoor oven. EHS advised PIC to discontinue and use food grade material; cloth must be 100% natural fiber and free of dyes or other additives. Naan pads, food cloths, cheese pads, etc.
CDI- Wiping cloth removed from area, PIC advises staff not to use. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
10 DAY VR.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed 3 comp sink sanitize basin and chemical dish machine utilizing chlorine bleach test strips, but only quat test strips onsite. Provide chlorine test strips and verify with EHS within 10 days. (-0.5)
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed severely soiled and cloudy water in wash basin in use at start of inspection.
CDI- Basin drained and restarted with clean water. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 serious food staining and yellowing of walls near 3 comp sink. Deep cleaning needed. Also observed standing water in various areas of kitchen; ware-wash area, back door corridor, and mop sink area. Squeegee water into floor drains so it does not stay stagnant on the ground. (-0) |