| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above spring roll wraps, cooked steak, and cooked shrimp in walk in cooler. Observed raw steak stored above spring roll wraps and cooked noodles in walk in cooler. CDI - PIC relocated for proper storage order.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat sauce in walk in cooler. CDI items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black, multi-use dishwasher gloves stored as clean with build up and debris. PIC stated employees use gloves to mix rice. Observed knives stored as clean over prep table with build up and debris on handles. CDI - PIC discarded gloves and items moved for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots holding in pot on stove without heat being provided for hot holding. Carrots holding at 86F. CDI - PIC reheated cooked carrots to 202 on stove. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in cold holding draw located on the grill line holding at 45F. CDI - Employees relocated items to walk in cooler to cool rapidly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls located in cold hold unit without date mark. PIC stated spring rolls had been opened or prepared the previous day. CDI - PIC correctly date marked items. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed teryaki sauce without proper written procedures, stamp, and record. CDI - EHS provided written procedures and educated PIC on TPHC process and procedures. TPHC formed filled out and time stamp recorded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-202.12 Conditions of Use - P,PF
Observed Orthene PCO pellet pesticide that is not labeled for a food establishment and only to be used by professional applicators used in house to treat pest issue, and Bug Stop Pesticide used in house. CDI items moved from establishment. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all sauces, oils and seasonings at make line without identifying labels. Observed dry goods in back area with labels rubbing off of containers. CDI - PIC properly labeled bottles and will re-label dry goods' containers in back area. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed bug crawling across floor in front of grill located in the front area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of sauce stored on floor in walk in cooler. CDI - PIC provided pallet to store bucket 6 inches above the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored with handles in noodles in cold draw at make line. Observed scoops for dry goods stored with handles in spices, seasonings, and other containers with dry goods. |
|
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. Observed gaskets in cold hold draws splitting. Replace gaskets for good repair.
4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used to line bottom shelf on prep table. Cardboard was soiled with spillage and/or food soilage. CDI - PIC removed and discarded cardboard. |
|
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. Observed shelves on prep tables with food debris build up. Observed gaskets in cold hold draws with food debris build up. Increase cleaning frequency of non-food contact surfaces. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed floors around make line in need of cleaning. Increase cleaning frequency of floors around grill equipment. |