| 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 being stored on shelf above ready-to-eat foods in prep cooler. CDI: PIC relocated raw chicken. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers being used for spices, sesame seeds, and other dry food products with build-up and food residue on them. Observed sticker residue left on bus tubs.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cleaning needed on the inside of large salad bin in walk-in cooler. Observed cleaning needed on raw animal protein tempura batter container. CDI: containers were taken to be cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on ice machine deflector plate. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two containers of white rice in the walk-in cooler, cooked last night, that were at temperatures above 45F. Rice was being cooled uncovered in large bus tubs, but rice was deep. Divide rice even further into more containers to ensure heat is not trapped in the middle. CDI: rice was voluntarily discarded. Observed chopped lettuce from last night at 46F. CDI: PIC voluntarily discarded. |
|
21
|
0
|
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 white rice and lo mein noodles without dates from last night in the walk-in cooler. All other items in establishment were properly date labeled. CDI: PIC properly labeled food items. |
|
35
|
0
|
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 multiple containers of sauces, spices, and other dry ingredients without labels. Label items and re-label when labels fall off or when containers are washed. |
|
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 a fruit fly presence in the back of restaurant by dry storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed re-caulking/sealing needed on prep tables. Rubber caulking has deteriorated and is no longer easily cleanable. Observed rice net cloth being used to line rice cooker. Net cloths are absorbent and cannot be properly cleaned as required for food contact surfaces. |
|
47
|
0.50
|
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 rice cookers with build-up on lids. Observed build-up on shelf below dry ingredient containers by the cook line. Observed cleaning needed on walk-in cooler fans/vents. Observed cleaning needed in gasket grooves on prep coolers. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed build-up on cook line hand sink faucet knobs. Observed hand sinks in need of cleaning throughout facility. |
|
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. Observed cleaning needed on floors and walls throughout. Food debris is collecting on the floor at the base of equipment. Ensure areas are maintained clean as to not attract pests. |