| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
| 5-204.11 Handwashing Sinks-Location and PlacementGeneral Comment: Handwashing sinks shall be located so that it is easily accessible for employee use. Observed a large bin blocking handwash sink near dish machine. CDI, operator relocated bin. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRaw animal food shall be stored so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored over beef and fish on a speed rack in walk-in freezer. CDI, operator relocated foods for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationFoods shall be stored in wrappings, packages, or covered containers. Observed broccoli stored in walk-in cooler without a cover. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be cleaned to site and touch. Observed meat grinder and slicer stored as clean but soiled with dried meat and food debris. CDI, equipment relocated for cleaning. |
|
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 HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed bourbon chicken below 135 degrees F at buffet. CDI ,operator reheated chicken, improvement made since last inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cut cabbage stored above 45 degrees F at prep line. CDI, operator relocated cabbage to walk-in cooler, improvement made since last inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed 1 large container of cooked shrimp with a date of preparation of 11/8. CDI, operator discarded shrimp, improvment made since last inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches from the ground. Observed a container of sugar stored on ground in kitchen. Observed container of soy sauce stored on ground in walk-in cooler.3-306.13 (B) and (C) Consumer Self-Service OperationsConsumer self service operations shall be provided with suitable utensils for effective dispensing and protect food from contamination. Observed small spoons used to dispense ice cream. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Wet wiping clothes shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth used to stabalize cutting board. Improvement made since last inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageUse proper methods to stored in-use utensils. Observed several large spoons stored in soiled grill area near woks. Observed ice cream utensils stored in dipping well that was not turned on. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from cracks and be smooth and easily cleanable. Observed 2 of 5 fryer basekts in poor repair. Observed 1 cracked plastic container. Improvment made since last inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed debris collecting inside several gaskets of reach-in refrigeration units and debris collecting on bbq unit along prep line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed ice accumulating on floor of walk-in freezer. Observed floor of walk-in freezer and cooler in need of cleaning. Observed soil accumulating behind ice machine in kitchen. |