| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverages so contamination of hands, equipment and food is prevented. Observed employee beverages stored on rack above food and inside flip top prep unit behind counter over customer beverages. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - Observed food employee handle raw chicken container and proceed to touch a clean container without washing their hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken container stored on container of flour near fryer unit. Observed raw chicken removed from commercial packaging and stored over cooked chicken in freezer. Observed raw chicken container stored over raw shrimp and raw beef in flip top prep refrigerator near cooKING AREA. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed chlorine sanitizer below required concentration at 3 compartment sink. CDI, operator drained and refilled sanitizer to required concentration.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed dried food debris on blade of can opener that was stored as clean. Can opener relocated for cleaning. Improvement made since previous inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 container of bourbon chicken hot held at 111 degrees F. CDI, operator reheated chicken to 176 degrees F. |
|
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 Holding - P - Observed cut cabbage cold held on top of flip top prep unit at 52 degrees F. CDI, operator transferred cabbage to walk in cooler to rapidly cool. |
|
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 cut cabbage prepared yesterday morning according to staff not date marked in walk in cooler. CDI, operator voluntarily discarded 1 container of cut cabbage. Observed ready to eat items that were potentially hazardous prepared within 24 hours not date marked. Operator stated that they ran out of stickers. Operator dated foods while on-site. Ensure that required foods are date marked as required. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed 1 spray bottle of chlorine sanitizer above 100ppm. CDI, operator diluted sanitizer to proper concentration. Repeat.
7-201.11 Separation-Storage - P - Provide sanitizer at required concentration. Observed spray bottle of bleach stored over drink syrup boxes on rack. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 noodles in bulk plastic containers and covered container as well as chicken in covered containers in walk in cooler. CDI, operator transferred noodles to sheet pans to rapidly cool and removed cover from chicken. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
Yes |
6-501.111 Controlling Pests - PF - Observed live roach on wall in kitchen next to hand washing sink. Verification required to ensure that pest control treatment completed. Verification required by 9/23. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed several open containers of fryer oil and soy sauce stored on ground in kitchen. Observed noodles stored on container on ground in walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - P - Food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tatste of food and shall be safe. Observed raw chicken and beef stored in to-go plastic shopping bags in reach in freezer and walk in cooler. CDI by instruction. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - P - Observed leak at hose in canwash. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed crack on kitchen flooring near handwashing sink. |