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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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23
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3
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Proper date marking & disposition |
Yes |
Yes
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No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)REPEAT
Observed a couple of containers of food that had been stored over 24 hours without a label.(i.e.previous cooked chicken tandoor, curry chickpeas, etc.) inside of walk-in-cooler. 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.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Observed expired couple of pans stored at walk-in-cooler including (Vegetable pansora) and Chamam Chickpeas prepared on 04/25/2026 in walk-in-cooler;(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P) Foods shall be discarded if exceed the used by date within 6 days after day of opening. CDI- Person-in-charge voluntarily discarded expired foods |
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47
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1
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Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
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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.According to Person-in-charge a work order was submitted to remove rust and awaiting cleaning product. |
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49
|
1
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Non-food contact surfaces clean |
No |
Yes
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No |
4-602.13 Nonfood Contact Surfaces (C)-REPEAT
Wall mounted shelving racks and food storage shelving unit containing a small amount of buildup, 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. Great job on the improvement in cleaning most shelving units at walk-in-cooler.
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
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1
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Physical facilities installed, maintained & clean |
No |
Yes
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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.According to Person-in-charge establishment is in the process of cleaning floors this week.
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,hallway and in 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 facilities 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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