| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only. - Ensure all food is from an approved source. Observed butterfish on site with no invoice and operator not able to confirm that it was from an approved source.Verification required by 3/25. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy oranges. CDI, operator discarded oranges in walk in cooler. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw beef stored on noodle in flip top prep unit. Observed raw beef stored over soy sauce in walk in cooler. CDI, foods relocated for proper storage. Observed unwashed mushroom box stored over other ready to eat foods. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P - Food equipment shall be properly washed, rinsed and sanitized. Observed operator washing in detergent less than 110 degrees F and then placing in a soiled rinse vat of 3 compartment sink to be rinsed. CDI by instruction.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed large bowl stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sauces that were required to be kept refrigerated after opening per manufacturer's instructions and bag of fries left from previous day. CDI, operator voluntarily discarded foods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Label working containers of toxic substances. Observed chemical in spray bottle not labeled as required.
7-201.11 Separation-Storage - P - Store toxic substances to that contamination of equipment is prevented. Observed WD-40 stored next to aluminum foil. CDI, WD-40 relocated for proper storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Store sanitizer solution 6 inches from the ground. Observed sanitizer bucket stored on ground and bleach sanitizer below 50ppm. Observed wet cloths stored at wok prep line. |
|
41
|
0.50
|
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 several utensils stored in soiled area near wok along cook line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils on magnetic storage strip above soiled drain board of 3 compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single-use chopsticks on wash vat for re-use. Observed cardboard boxes stored in facility. Do not re-use cardboard boxes. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards and be desinged and constructed to be smooth and easily cleanable. Observed several plastic Sterilite containers used as food storage.
4-501.12 Cutting Surfaces - C - Observed cutting board with heavy scratches or scarring. Repair or replace. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to maintain clean. Observed clean drain board of 3 compartment sink soiled with food residues. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil and buildup under cooking equipment, on floor and floor drains and between fryer and cooking equipment. Maintain clean to prevent accumulation of soil and odors.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed tea pot no belonging to food establishment stored on storage rack. Remove.
Observed door strip needed at back door. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed staples stored over food / equipment. Relocate staples. |