| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 - Handwashing Signage: There was no handwashing signage in the men's restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation:(REPEAT) In the 3 door reach in cooler trays of raw pork and mussels were stored above trays of bread. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI: Stacking order was corrected during inspection. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: Rice reheating in the rice warmer measured at 90F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P CDI: Rice was reheated to 165F in the wok, before being placed back in the rice warmer. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: (REPEAT) On the hot buffet line a tray of chicken skewers measured below 135F. Fried rice in the rice warmer measured at 90F. Maintain TCS foods in hot holding at 135F or above. P CDI: Chicken skewers were discarded during inspection.
IF ESTABLISHMENT WILL CONTINUE TO USE PRESENT PAN DONT NOT OVERFILL THE PANS. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: On the coldwell buffet cut lettuce, pico , and octopus, crab, potato salad measured at 50F. Maintain TCS foods in cold holding at 41F or less. P CDI: Food were discared during the inspection.
REHS ADVISES ESTABLISHMENT USES DEEPER PANS FOR THE COLDING UNITS TO KEEP FOOD AT TEMPATURE.
IF ESTABLISHMENT WILL CONTINUE TO USE PRESENT PAN DONT NOT OVERFILL THE PANS. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 - Food Storage:(REPEAT) Buckets of sauce/food were stored on the floor in the second walk in cooler during the start of the inspection. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. CDI: Food were placed up and off the floor. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 - Effectiveness: During the start of the inspection the employee at the sushi station was not wearing a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. CDI: Employee obtained a hair restraint. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
There are several pieces of equipment that need to be repaired or replaced: The shelving in units in most of the cooler and freezer units (reach in cooler, walk in cooler and freezer, make units) are rusty. The two door reach in cooler nearest the fryers would not stay closed without particular attention. Replace the torn gaskets on some of the reach in coolers, and reach in freezer. Ice machine panel is being held up with tape. (ice machine is old and parts are not avaliable) Discard and replace rusted holder for the cutting boards. Recaulk/re-screw the 3 compartment prep sink and the 3 compartment warewashing sink back to the wall. Replace two lights out under the hood of the cook line.
4-501.11 - Good Repair and Proper Adjustment:(REPEAT) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Gasket cleaning is needed throughout. Cleaning is needed on the handles of cooler units on the cook line. Clean the door that leads to the dry storage room. Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-Damage and missing floor tiles throughout need replacing such as those in the warewashing area, the mop sink, the rear large prep area.
-Areas of low grout in the floor tile need re-grouting.
- Some floor tiles in the kitchen have been covered in a concrete like material)
-Some damaged walls and wall corners observed throughout. (All repeat items)
-Stained / damaged ceiling tiles throughout the kitchen.
-Ceiling tiles in the dry storage area need to be adjusted.
-Wall damage (holes, detreating walls near the floor) present in the dry storage areas.
6-501.11 - Repairing:(REPEAT) 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.
6-501.12 - Cleaning, Frequency and Restrictions:(REPEAT) All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |