| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) (Pf)
There was no Certified Food Protection Manager (CFPM) on duty, and the Person in Charge (PIC) could not prove they had the required food safety knowledge. To meet the code, a PIC must either keep the kitchen free of major violations, hold an accredited CFPM certificate, or correctly answer the inspector's safety questions. Because the PIC could not answer the inspector's specific questions regarding employee illness reporting, cross-contamination, sanitizing, and safe food temperatures, the facility must correct this. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There is no CFPM on duty.
The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
List of class dates will be emailed to the owner. |
|
4
|
0
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.12 Exclusions and Restrictions (P)
Comment.
A Kitchen employee was observed with an open cut on their hands.
The employee can only be permitted to work if the lesion or wound is protected by a dual-layer system consisting of a clean, waterproof, and completely impermeable cover such as a finger cot, stall, or liquid bandage which is then entirely covered by a single-use glove.
The employee was informed not to work with food or wash dishes with out covering it up per instructions discussed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
A pan of cracked eggs was stored on the top of mixed veggies in the prep unit that is in front of the grill. Raw soft shell crabs were stored above vegetables in the reach in cooler.
Store food in a manner to prevent cross contamination. CDI PIC relocated crabs on the bottom rack and the eggs were discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P
The inside of the ice machine had pink and black build up the in the ice dispensing area.
Enclosed components of EQUIPMENT such as ice makers shall be cleaned: (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
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)
Observed the following cold holding TCS foods measuring above 41F in the grill area prep unit; a pan beef bulgogi (44F) , a pan of pork bulgogi (43F) a pan of imitation crab sticks (44F) and a bowl of eggs (62F).
TCS foods shall be maintained at 41F degrees or below. CDI PIC discarded the food |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
A pan of imitation crab meat stored int the prep unit and a pan of cooked noodles stored in the reach in unit had no date mark.
Refrigerated, ready to eat, time/temperature control for safety food prepared and held in a food establishment 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. The day of preparation shall be counted as Day 1.
CDI EHS provided date marking guide and food was date-marked. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Comment
Observed wet wiping cloths stored on the prep table
Cloths in-use for wiping counters and equipment shall be held between uses in a sanitizer solution at a proper concentration. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
In-use food utensils are being stored improperly in standing water and cold water.
Utensils stored in standing water shall be maintained at a hot temperature of 135°F or above. Utensils were also stored in the vinegar with no handle and the dry food such as constarch with the handle in the food.
During pauses in food service, workers must store utensils in the food with handles up, on a clean and sanitized surface, in a continuous stream of running water, or in a container of hot water that meets the temperature requirement. To correct this immediately, remove the rice scoop and knife from the cold water, wash and sanitize them, and place them into a clean, dry container or a proper hot-water well.
The items were removed from the water. The cup was removed from the vinegar and the handles were placed in an upright postion in the dry goods. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The wooden bases for the cast iron bulgogi pans are burnt and cracked. Remove all broken Lexan pan covers and all broken and cracked bowls as needed throughout.
Equipment shall be maintained in a state of good repair.
. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles
Comment
Clean the built up trash and debris from around the dumpster area.(This facility shares a space with the other business in the plaza.)
Dumpster areas must be kept clean and free of spilled food, loose garbage, and clutter. When debris piles up around the dumpsters, it creates harborage for pests. Sweep up all loose trash, bag it, and place it inside the dumpsters. Once the solid waste is removed, it is recommended that the concrete pad and surrounding ground be power-washed or scrubbed with heavy-duty degreaser to eliminate built-up grease, sludge, and liquid runoff. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed damaged floor tiles and worn floor finish throughout the kitchen. Observed water damaged ceiling tile throughout the kitchen,
Physical facilities shall be maintained in good repair.
6-101.11 Surface Characteristics - Indoor Areas (C)
There is porous ceiling tile above the reach in units in and in the restrooms.
Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
More light is needed under the hood. When checked the lighting was 25FC. More light is needed in the employee restroom when checked the lighting was .43FC
Lighting must be at least 50 foot-candles in areas where employee safety is at risk and food is prepared, 20 foot-candles in utensil-washing, handwashing, and toilet rooms, and at least 10 foot-candles in walk-in refrigeration units and dry storage areas. |