| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P) Chlorine solution in the mechanical dishwasher was less than 50ppm. Maintain chemical dishwasher properly dispensing sanitizer. Corrective action; chlorine concentrate primed through machine, after 2 cycles the concentration was 50ppm, but it did not maintain that concentration throughout the inspection, and was 10ppm when verified at the end of the visit; check the sanitizer each time the dishwasher is used and prime the concentrate as needed to maintain 50ppm. Verification required on or before 6/8/2026.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Residue buildup on the can opener blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective action; clean and sanitize can opener blade after each prep session. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Sushi rice is not cooled to 70F within 2 hours. Quickly cool cooked foods within 2 hours from 135°F to 70°F; and within a total of 6 hours from 135°F to 41°F. Corrective action; sushi rice voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Air temperature in the flip top cooler was 50F; foods in the cooler were above 41F, but had just been added for the dinner service within the hour. Maintain TCS foods in cold holding at 41°F or less. Corrective action; TCS foods were relocated to the walk-in freezer to rapidly cool, technician added coolant to the unit during the inspection and air temperature was verified at 34F at the end of the visit. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) Time as a Public Health Control (Pf) Some foods on the buffet did not have a begin time posted on the sneeze guard. Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. Corrective action; begin times written above each food on the sneeze guard. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Noodles cooling in deep, covered, and stacked bus tubs in the walk-in cooler; Tempura chicken mounded on baking sheets on the speed rack in the kitchen; fried chicken wings in a deep bin covered in plastic wrap in the 2-door cooler; cantaloupe covered in plastic wrap in the walk-in cooler. Once foods drop below 135°F they must be actively cooled using approved methods. Approved methods include: ice wands, ice baths & stirring, shallow metal pans on a speed rack in the walk-in cooler or freezer, blast chiller with probe inserted into food and turned on to cool, adding ice as an ingredient, etc. Leave foods uncovered while cooling. Corrective action; foods uncovered, transferred to shallow pans, and relocated to the walk-in cooler or walk-in freezer to rapidly cool. More baking sheets needed to support cooling procedures. Repeated violation from the previous inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths at the server station stored in on a shelf in the closet out of the solution. Wet wiping cloths must be stored in a sanitizer solution of proper concentration (50-200 ppm for chlorine). Repeated violation but different issue from the previous inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. One scoop stored on wire shelf (visibly not clean) above one food bin, and scoop stored with the handle down in the food in another bin. Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater water; or under running water which quickly moves food particles to the drain. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Some pans stacked while wet on the clean utensil shelf. Air dry equipment and utensils after cleaning and sanitizing. Repeated violation from the previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Flip top cooler not holding foods at or below 41F. Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food residue buildup on the handles of scoops in the pantry. Metal shelving in the walk-in cooler and kitchen have visible residue buildup. Residue buildup on the rinse sink, and prep sink faucets. Cooler door handles have visible residue buildup. Keep the equipment clean to avoid build up of dust, food residue or debris. Repeated violation from the previous inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Visible soil residue buildup on the door to the men's restroom, and in floor drains throughout the kitchen. 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.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Low grout between tiles on the kitchen floor. Walk-in cooler door threshold step missing. 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.
Repeated violations from the previous inspection. |