| 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 |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provide valid proof of certification. |
| 7 |
3 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
Yes |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cooking Naan bread on flat grill, remove and handle cooked bread with bare hands. CDI- Employee corrected, disposed of handled bread, and put on gloves to handle RTE foods. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black build up in ice machine. Points not doubled as other equipment and utensils were observed clean. |
| 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 three 5 gallon buckets of Sambar (cooked vegetables stew) cooling approx. 3 hrs in walk in cooler at 74-76 degrees. CDI- PIC voluntarily disposed of the food. CDI- Reviewed proper cooling procedure and methods with PIC. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried cabbage dish on buffet at 119 degrees. CDI- Item re-fried for hot holding. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and cut tomatoes on buffet line at 66 degrees. Allowed PIC to time mark these foods from when they were prepped 1 hr earlier and begin using TPHC. Emailed PIC a TPHC form to complete. Will follow up that TPHC procedure is being followed and form is completed. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 a number of date mark required foods said to have been cooked 5 days ago and several foods cooked yesterday that were not date marked including but not limited to: tofu, spinach chutney, stewed vegetables, cooked potato dishes. CDI- All items properly date marked. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
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 Sambar improperly cooling in 5 gallon buckets. CDI- Improperly cooled food disposed of, reviewed proper cooling methods with PIC. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several dry goods not labeled. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
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 a several open pots and buckets of hummus and sambar stored on floor of walk in cooler. CDI- Hummus stored off the floor, sambar disposed of by PIC due to improper cooling.
3-306.11 Food Display-Preventing Contamination by Consumers - P Observed no protection for foods on cold hold side of buffet, foods not being covered. Will follow up that foods are being covered. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
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 in use utensils at flat grill and at self serve buffet line held in room temp water. Utensils switched out. |
| 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 employee towel drying dishes.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed dirty pots and utensils stored on same shelf and above clean dishes and utensils. |
| 54 |
1 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
Repeat violation 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens
or single-use articles. - Observed several unshielded ceiling lights (repeat)
GENERAL COMMENT: PIC disclosed a plumbing problem with water occasionally overflowing from floor drain under 3 comp sink. Did not observe this problem today, if this occurs, facility will need to self close until problem is corrected as this is considered gray water, a type of sewage. PIC said she verbally tells patrons to get new plates for trips to buffet, recommend posting signage to notify patrons to use new plates for every trip to the buffet. Will follow up within 10 days to check priority items. Call 980-314-1643 to request a re-inspection. |