| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Observed over 4 beverages on prep surfaces and cutting boards. Cups shall be stored in a manner to prevent contamination. CDI- PIC removed all cups. // Observed a box of chicken from another restaurant on a prep table. CDI- PIC discarded. // Two bowls of employee food stored in dry storage room. CDI- PIC removed employee food. Employees shall have a designated area for beverages and meals to ensure contamination does not occur. Lower surfaces of prep tables or designated containers can be used to hold beverages. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0 pts - Observed a large measuring cup in sink. CDI- PIC removed cup. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates, spoons, three mandolins, and some containers observed visibly soiled. CDI- Items sent to be rewashed.
Observed sanitizer at dish machine, buckets, and 3 compartment sink correct. 2 of 3 violation corrected. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - One pan of dumplings (53F WIC), lettuce (50F WIC), lettuce, spinach, tomatoes (51-53F), dumplings (make top 51F), and all other items on make top unit were out of temperature compliance. CDI- Dumplings and lettuce from WIC were discarded. All other items were cooled and placed in ice bath.
Make top unit is not holding food at proper temperatures. Walk in cooler is holding food 45-47F. Maintenance arrived during inspection to repair items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Repeat - Several pans of lettuce, noodles, and melons were stored tightly covered. Lettuce and tomatoes stored in make top unit to cool. CDI- Items were uncovered and some placed on sheet pans for rapid cooling. Lettuce and tomatoes placed in reach in for rapid cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Observed three rice cookers with broken handles. Replace. // WIC holding food at 45-47. Make top unit holding food 50+. Maintenance arrived during inspection. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C - 0 pts - Drain board on clean side of dish machine is not self draining. Water is puddling over time. Sinks and drainboards of ware washing sinks and machines shall be self-draining. Repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on dry storage shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.
6-502.12 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.
Walls: Minor wall damage and cleaning needed in dry storage room. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts -Observed employee clothing and hats stored in with dry storage goods. CDI- Items were moved down to lower shelving. Lower shelving will be dedicated to employee personal items per PIC. |