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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)REPEAT
Observed food debris at drain and throughout handwashing sink adjacent to cook's line; A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use and may not be used for purposes other than handwashing at all times. Used for handwashing sink purposes only. CDI-Person in charge instructed employee and sink was cleaned and proceed to wash hands only. |
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15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food- Separation, Packaging, and Segregation (P)-
There were a numerous amounts of containers of spices that were not actively used in preparation station uncovered.on top of shelf compartment (i.e. chilli powder, masala, sugar, salt, curry, etc.) FOOD shall be protected from cross contamination by:Storing food in packages, covered containers,or wrappings. CDI- PIC provided plastic wrap and lids on containers. |
|
16
|
1.50
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Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
There were several containers including plastic lids and funnels, that were not effectively cleaned that contained food debris on utensil shelving unit,(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) Utensils and articles shall be cleaned and maintained. CDI-Employee transferred soiled articles to three compartment sink for cleaning purposes.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Upon testing sanitizer solution after running dish machine, dish machine failed to dispense any concentration. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions. Chlorine sanitizer shall be measured at a concentration of 50-200ppm and or according to manufactures instructions. CDI-A service call was made to service dish machine with Eco Lab. According to Person-in-charge estimated time arrival will be within two hours and sanitizer solution was made. In addition, Person-in-charge also transferred soiled dishes to three compartment sink for sanitizing method until dish machine is repaired. |
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21
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1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)REPEAT
Observed several food items that were cooked including Gulab Jaman rice holding at buffet steam tables at a temperature of 118F. In addition, there was also several cooked food that had been stored for more than 24 hours at walk-in-cooler above 41 degrees Fahrenheit.(A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. Maintain all foods that are hot holding at or above 135F and cold holding at 41 and below. CDI-Gulab Jaman rice was reheated to 168F and foods that were out of temperature in walk-in-cooler were voluntarily discarded. |
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22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) verification required
There were several items stored for more than 24 hours in the walk-in-cooler that were holding above 41F. (i.e. cooked chicken misali, several containers of okra, rice pudding and lentils). Maintained all cold TCS food at 41F or below. Food items shall be maintained at 41 and below.CDI-PIC voluntarily discarded food items. |
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23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)REPEAT
Observed a numerous amount of containers of food that had been stored over 24 hours without a label.(i.e.cooked chicken misala, rice pudding, curry chickpeas, marinated chicken, etc.) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. TCS, Ready-to-eat Foods shall be labeled after food is stored over 24 hours.
CDI-Person-in-charge provided a label on food items. EHS provided handouts on the process of datemarking and encouraged owner to educate staff on datemarking. |
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47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces (C)REPEAT
Observed most lower shelving racks at food preparation tables, shelving units in dry storage and walk-in-cooler peeling and rusted ; 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.Shelving shall be constructed of a corrosion resistant material, free of rust and/or replaced.Informed Person-in-charge. |
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49
|
1
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Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)-REPEAT
Wall mounted shelving racks and food storage shelving unit containing a white fuzzy substance, lower shelving storing chemicals located adjacent to dishmachine contained debris and heavily soiled.Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue, food residue and debris. Shelving units shall be cleaned and maintained.Informed Person-in-charge.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)REPEAT
The following areas were observed: Soiled Door gaskets at most refrigeration units(i.e. walk-in-cooler, produce upright two door walk-in-cooler, reach-in-cooler, drink and condiment coolers) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Door gaskets and shelving units shall be cleaned and maintained and free of debris. |
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55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT-
Observed a soil accumulation on most floors throughout including baseboard coving, corner and backsplash surfaces behind and beneath equipment including room where buffett is located, throughout splash surfaces of walls in warewash area, prep stations, kitchen,and dry storage.Given special attention to corner areas throughout. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and free of a thick soil accumulation. Cleaning schedule shall be increased to maintain establishment.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)REPEAT
The following were observed: Observed several water damaged ceiling tiles in the dining area,and ladies toilet room,
Broken ceiling tile in dry storage missing ceiling tiles in kitchen directly above walk-in-cooler, base coving is coming apart from the wall throughout the kitchen especially in warewash area and in corner of buffett area.
Floor tiles that are cracked and pitted throughout given special attention to warewash area and missing one beneath three comp sink and adjacent to floor drain sink of dish machine and wall surfaces that are pitted. Physical facilitties shall be in good repair and equipment such as tiles that are missing shall be re-provided.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) -REPEAT
Large, rear storage room on side of kitchen containing unused equipment and items that are no longer functional, (i.e. non-use cooking articles, broken equipment, etc. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .Non-working and items that are not being used shall be removed to prevent clutter and potential harborage for pest. Notified Person-in-charge. |
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56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting- C -REPEAT
Lighting appears to be very dim at cook's line lighting intensity was presently approx 23foot candles. At least 50 foot candles of shielded lighting at all working surfaces. In addition, blown out light bulbs shall also be re-placed to brighten cook's line. Lighting at cook's line shall be at least 50 fc.Informed Person-in-charge. |
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