| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present at the start of the inspection. |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the hot hold cabinet. CDI - paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed 2 employees filling containers at hand sinks. CDI - explained that the hand sink is only for hand washing. Observed a trash can blocking the hand sink by the back door. CDI - trash can was removed.
6-301.14 Post a handwash sign at each handsink. - Observed the men's restroom missing a hand washing sign. CDI - inspector provided a sign. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp above dosa batter in the prep unit on the cook line. Observed 2 trays of raw chicken stored above fried peppers in the walk in cooler. Observed raw fish stored above dessert in the walk in cooler. CDI - all items were rearranged correctly.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed celery above prepped tomatoes and other items in the walk in cooler.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a can of coconut milk stored directly on top of noodles in the prep top on the cook line. CDI - can was removed. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. |
| 15 |
1 |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
No |
No |
No |
No |
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P - Observed 4 containers of rice at 48F in the walk in cooler. The rice was cooked yesterday and did not cool down in time. Instructed to discard the containers of rice due to the cooling time violation; PIC instructed the kitchen manager to discard the rice. The inspector observed one container of rice being discarded. Later in the inspection, the inspector observed the other 3 containers of rice hidden behind the door of the outside storage room to save for later use. Instructed employees to discard the rice again; rice was discarded. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
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 45F. -P - Observed 4 containers of rice in the walk in cooler at 48F. PIC stated the rice was cooked and cooled yesterday. CDI - rice was discarded. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cabbage, raw chicken and fried okra above 45F on the cook line. CDI - the cabbage and chicken were cooked. The okra was voluntarily discarded. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed fried cauliflower, fried vegetables, onion sauce and tomatoes without dates. CDI - items were dated. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed the facility holding the items on the buffet on time but the times for the products were not marked. CDI - time sheet was created.
PIC did not have the correct procedure sheets onsite. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Use approved thawing methods. - Observed a box of chicken thawing outside the walk in cooler. CDI - instructed to thaw items in the cooler or under cold running water. Chicken was placed under cold running water. |
| 35 |
2 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed unlabeled spices beside the grill and 3 unlabeled squeeze bottles. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door open upon arrival. Repair fly fan on back door or keep back door closed.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies throughout the facility. Keeping up with cleaning and washing dishes will help. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
Repeat violation 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 chicken on the floor in the walk in freezer. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
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 employees working without hair restraints. CDI - employees put on hats. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed forks and spoons stored with the handles and mouth part touching each other and exposed to customers on a table next to the buffet. CDI - utensils were stored in a cup with the handles up and placed under the sneeze guard.
Observed plates stored on the buffet with the food side up. CDI - plates were inverted. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.
Observed an employee towel drying plates.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean plates and bowls stored in a dirty container. CDI - items were removed to be rewashed. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed multiple boxes of napkins and pans stored on the floor in the outside storage room. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
Yes |
No |
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed sauces stored in Palmolive Cleaner buckets. Explained to the PIC that those buckets are not food grade and food cannot be stored in them. CDI - PIC voluntarily discarded the sauces and the buckets. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed throughout the facility. Cleaning needed on shelving as well. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
General comment 5-501.17 Provide a covered waste bin in female restrooms. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
General comment 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 cleaning needed on the walls throughout the kitchen.
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 missing/ broken tile baseboards by the shelf by the can wash. Repair baseboard. |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone, keys and water bottle stored with facility items above the prep table.
*For a re-inspection please call: (980) 314-1620 |