| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store all employee beverages in a manner to prevent contamination of food, utensils etc. Observed employee beverage covered but stored on top of prep unit above cutting board. CDI by relocating beverage to bottom shelf. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsEmployees may not use bare hands to handle any ready to eat foods. Use gloves, tongs or other means. Observed employee handle tomato and lettuce with bare hands, CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.12 Hand Drying ProvisionProvide soap and paper towels at all handsinks. Observed no paper towels at hand sink behind bar. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationMaintain separation during storage and processing of raw meats, fish and ready to eat foods. Observed raw chicken and raw fish together on drainboard of food preparation sink. CDI by relocating items to proper locations. Observed raw beef stored over cooked noodles and other ready to eat foods in reach in refrigerators. CDI by relocating raw foods to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessDish machine must properly sanitize using 50PPM of chlorine. Observed dish machine not properly sanitizing during inspection. RVR.Maintain chlorine sanitizer at 50-200PPM. Observed spray bottle with less than 10PPM. CDI by remaking sanitizer to proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all equipment and utensils clean to sight and touch. Observed multiple pans, utensils etc. stored as clean with debris/residue. CDI by instructing to begin rewashing process.Properly wash rinse and sanitize all food preparation surfaces as needed between raw and ready to eat foods. Observed pan of raw chicken placed on cutting board at prep unit and then moved without cleaning surface. CDI by instruction and having surface properly cleaned and sanitized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods 135F and above. Observed fried rice in wok on stove 109-116F. CDI by reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold foods 45F and below. Observed multiple foods in top of prep units above 45F. See temperature chart. CDI by relcoating foods to walk in cooler to rapidly chill. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any ready to eat foods. CDI by instruction. RVR. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Use walk in cooler for cooling foods instead of prep units that are regularly worked out of. Observed fried egg, 140F and noodles 155F in in top of prep unit on line. CDI by instruction and placing in walk in cooler vented. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 ThawingProperly thaw all foods under running water, in refrigeration or as part of the cooking process. Observed fish in bowl of water and bag of raw chicken on drainboard of prep sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationOnce wet or soiled all cleaning cloths must be stored in sanitizer in between use. Observed cleaning cloths on surfaces throughout. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use StorageAll in use utensils may be stored on a clean surface, in water maintained over 135F or in running water. Observed spoons in container of water 122F on stove and spoon in 90F water near rice cooker. CDI by heating water and/or removing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-CleanabilityMaintain all non-food contact surfaces clean and in good repair. Observed several shelves in and out refrigeration rusted and/or corroded. Observed torn gaskets on prep unit. Observed aluminum foil covering several shelves.4-501.12 Cutting SurfacesResurface/replace deeply grooved/stained cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesObserved some general cleaning needed of shelves, gaskets and surfaces throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsMaintain facilities in good repair. Observed no toilet seat in men's restroom.6-501.12 Cleaning, Frequency and RestrictionsGeneral cleaning needed of floors under shelves and equipment. |