| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink in cup stored on dry storage shelving near hand washing sink at arrival of inspection. Observed employee water bottle stored on prep table where mushrooms were being cut. Employee drinks shall have lid and straw and stored below and away from food products. Observed two unopened water bottles stored on top shelving in prep line refrigeration unit. CDI |
|
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 tapioca pearls in a container with microbial growth present. Tapioca pearls discarded at time of inspection. CDI |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed containers of chicken that was cooled yesterday uncovered in walk-in cooler. Observed mushrooms being cut on prep table with cases of chicken stored on back corner of prep table. One food prep/ operation at prep table or prep sink at any given time. CDI Store opened bags of rice in a covered container. Observe several bags of rice not properly stored. |
|
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 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed knives, cutting boards, componants to chopper, vegetable peeler and interior of ice machine soiled. Items placed in dishwashing area to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Maintain Tapioca pearls 41F and below or use TPHC. Observed tapioca stored at room temeprature. Observed yum yum sauce and other food product stored at room temperature on main cook line. Instructions on container stated refrigerate after opening. Items discarded at time of inspection. |
|
21
|
1.50
|
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 many food items in walk-in cooler, prep line refrigeration unit and freezer not date marked. Date mark food items in walk-in cooler, freezer and prep line refigeration unit if food is being held for longer than 24 hrs. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. At arrival of inspection,observed food that supposed to be on TPHC not labeled. Containers of food products labeled with time at time of inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth visbily soiled. Wiping cloth pulled to be washed in clothes washer. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being cut at arrival of inspection. After question PIC about washing of vegetables(mushrooms and broccoli) he stated items are washed after being cut. Wash fruits and vegetables before cutting. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Thoroughly air-dry utensil/equipment before stacking or storing. Observed containers stored wet stacked. Clean utensil shall be stored in or on clean area. Observed containers stored on soiled shelving and base of container holding "clean" utensils was soiled. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cutting board on main cook line stained and has deep grooves. Observed broken gasket on small reach-in refrigeration unit. Observed leak on condensor in walk-in cooler. Replace stained and damaged cutting board and broken gasket on refrigeration unit. Repair leak on condesor in walk-in cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in wash vat of three compartment sink less than 110F. Wash water in vat of sink emptied at time of inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed handles on refrigeration, freezer and walk-in cooler door soiled. Thoroughly clean back of handle on equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean paper towel dispenser in kitchen area. Observed food debris on paper towel dispenser handle. Wipe/clean walls throughout where needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
REplace blown light bulb in light fixture at dishwashing area. |