| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed large colander and several plastic containers stored as clean soiled with food waste. EHS recommended more easily cleanable containers with fewer crevices and edges. CDI: Containers sent to be re-W/R/S. REPEAT VIOLATION.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed buildup on soda machine nozzles. |
|
20
|
0
|
Proper cooling time & 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 41F. -P
Observed sesame chicken in walk-in cooler cooling at a rate too slow to meet cooling parameters. PIC stated product prepared @11am. See temperature chart for details. CDI: PIC placed product into smaller portions in walk-in freezer (product dropped to 45F-48F in 15 minutes).
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed Rangoon mix and raw pork in walk-in cooler cooling at a rate too slow to meet cooling parameters. PIC stated both products prepared between 11:30am-12pm. See temperature chart for details. CDI: PIC vented Rangoon mix and placed pork into smaller portions in walk-in freezer (products dropped to 41F and 39F in 17 minutes. |
|
23
|
0
|
Proper date marking & 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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed ham date labeled for 05/29/25 and two different TPHC time labels. PIC stated product placed into container yesterday, 06/24/25, and not cleaned in between. CDI: PIC provided new container with correct date label. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf
Observed two containers of brown sauce (fresh garlic & oil as ingredients) being held in ambient air at wok. CDI: PIC added product to TPHC form. |
|
33
|
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
Observed sesame chicken, Rangoon mix, and raw pork cooling in large portions or covered in plastic wrap in walk-in cooler. CDI: PIC moved products to walk-in freezer, portioned into smaller amounts, and removed plastic coverings. REPEAT VIOLATION. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed chicken thawing at prep sink in ambient air. CDI: PIC placed ice water on product and began running cold water over product. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live spider on prep table in back room of kitchen. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed plastic to-go soup bowl being used as scoop in bulk spice container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent
cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed moderate to heavily soiled cardboard lining shelves in kitchen. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed plastic coverings on walk-in cooler shelves soiled with food waste. REPEAT VIOLATION. |