| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Core (C)
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
It was observed that an employee, while cooking food, retrieved an uncovered beverage container from a shelf below the grill and drank from the container, then placed it back on the shelf. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Priority (P)
Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat foods, cooked foods, fruits and vegetables, and from other raw animal foods during storage, preparation, holding, and display. Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings.
The following was observed: in the walk-in cooler, raw shrimp and raw beef were stored on the same shelf as lettuce, tomatoes, and cooked white rice, and a colander of Chinese cabbage was left uncovered. Boxes of raw chicken were stored next to cabbages.
Corrected during the inspection (CDI): The potentially affected items were separated to prevent contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils. (C)
Surfaces of utensils and equipment contacting food that is not time/temperature control for safety (TCS) food such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, beverage dispensing lines or tubes shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
The following was observed: soiled exterior beverage nozzle components and brown buildup on the ice shield inside of the ice maker. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-102.11 Common Name. (Pf)
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
It was observed that bottles of unknown chemicals were unlabeled.
CDI: The bottles were labeled.
7-202.12 Conditions of Use. (P)
Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment.
It was observed that Ortho pesticide was present in the kitchen area with labeling stating it was for residential use only.
CDI: The pesticide was removed from the establishment.
7-201.11 Separation. (P)
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
It was observed that two containers of caulking/sealant product were stored on a food prep table across from the three-compartment sink.
Corrective Action Required: The products were relocated to an area away from items that could be potentially contaminated.
*The EHS will return within 3 days to verify that all chemicals have been designated to a single area within the establishment. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods. (Pf)
Cooling shall be accomplished by using rapid cooling equipment (such as by placing the wings in the walk-in cooler or freezer)
It was observed that a batch of chicken wings cooked to 165°F at 1:45 PM was left out at room temperature to cool and measured 86°F at 2:36 PM.
CDI: The batch of chicken wings was voluntarily discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-202.15 Outer Openings, Protected. (C)
Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors and solid, self-closing, tight-fitting doors.
It was observed that the kitchen rear exit screen door lacked a proper threshold barrier, allowing light to show through beneath the door allowing the entry of pests.
6-501.111 Controlling Pests. (Pf)
The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.
It was observed that flies were present inside and outside the establishment, and a live roach was present on the prep table across from the three-compartment sink.
Corrective action: The person in charge (PIC) provided pest extermination service records where it is being treated once per month.
*The EHS will return within 10 days to verify the ongoing progress of pest elimination practices. If any other activity is observed then the establishment may be required to have more frequent treatments. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage. (C)
Food shall be protected from contamination by storing the food at least six inches above the floor.
It was observed that packaged food was stored on the floor throughout the kitchen and in the walk-in freezer. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Jewelry - Prohibition. (C)
Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
It was observed that a food handler was wearing a wristwatch.
2-402.11 Hair Restraints - Effectiveness. (C)
Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
It was observed that an employee engaged in food preparation was using a face mask in place of a beard restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. (C)
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
It was observed that wet wiping cloths were stored on food prep tables throughout the establishment. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
COMMENT | No points were taken.
3-304.12 In-Use Utensils, Between-Use Storage. (C)
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not TCS food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar.
It was observed that the dispensing utensil in a container of sugar was lying on top of the food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (C)
Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
It was observed that clean equipment was stored wet in the clean dish area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces. (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
It was observed that cutting boards had deep cuts, excessive scratches, and were discolored. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
COMMENT | No points were taken.
6-501.18 Cleaning of Plumbing Fixtures. (C)
Plumbing fixtures such as toilets, and urinals shall be cleaned as often as necessary to keep them clean.
It was observed that the inside of the toilet in the men’s restroom was soiled. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles. (C)
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.
It was observed that the dumpster doors and lids were open.
5-501.115 Maintaining Refuse Areas and Enclosures. (C)
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items.
It was observed that there was an excessive amount of debris inside the dumpster enclosure. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT | No points were taken.
6-101.11 Surface Characteristics. (C)
Materials for indoor floor, wall, and ceiling surfaces shall be nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, and areas subject to flushing or spray cleaning methods.
It was observed that porous ceiling tiles were present in restrooms throughout the establishment.
6-501.11 Premises, Structures, Attachments, and Fixtures - Methods - Repairing. (C)
Physical facilities shall be maintained in good repair.
It was observed that a light bulb was broken in the women's restroom. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Employee Accommodations - Designated Areas. (C)
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
It was observed that an employee's personal drink was not stored in the employee designated area. |