| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P *** Sanitizer at 3 compartment basin measured at 10 ppm. No active sanitizing when measured. Spoke with PIC and chlorine was added to the sanitizer basin. The sanitizer was remeasured and was 50 ppm, CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *** Observed peas and carrots in make top unit and cooked noddles in make top reach in unit not measuring proper cold holding temperatures. See temperature log. Spoke with PIC and both items were discarded in front of REHS, CDI. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. *** Observed raw shrimp thawing at room temperature at start of inspection. Raw chicken from walk in freezer was thawing in meat prep sink submerged under water. Measure the water from the faucet and it was 78F. The water in the raw chicken was 75F and 56F. Spoke with PIC about both concerns. These items were both moved to the walk in cooler to continue thawing properly, CDI. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. *** Multiple containers of sauces and sauces out of their original container sitting beside the grill was not labeled. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Protect food from contamination sources not specifically noted by code.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
*** Observed multiple sauces in cans throughout the walk in cooler. Rice stored on floor of dry storage. Washed potatoes in bucket were stored on the floor near the 3 door reach in cooler. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 multiple tongs in the make top unit touching various meats. Rice in dry storage had handle in product. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. *** The rice cooker for the buffet line is not certified or classified for sanitation by ANSI-accredited certification program.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *** Observed 2 door reach in cooler 1 near the deep fryers not operating. No food was seen in the 2 door reach in cooler. Equipment service company was called to fix this equipment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. *** Racks throughout the facility are in need of cleaning or are rusting. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. *** There is leak at faucet of the vegetable prep sink. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. *** The female restroom does not have covered receptacles for sanitary napkins. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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. *** There is multiple ceiling tiles throughout the kitchen that are popped out of place, the cove molding in the women’s restroom is coming of the wall in the big stall. The walls in the employee restroom are in poor repair. Observed multiple light fixtures in the kitchen not operating properly.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. *** The floors underneath large equipment are in need of cleaning. |