| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf
-EHS observed priority violations during inspection and no certified food protection manager on staff. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
-EHS observed no certified food protection manager present during inspection and no staff able to answer the qualifying questions. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination.
-EHS observed a bottle of water stored over top of the prep unit in the kitchen. No employee beverages are to be stored above food prep area. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf
-EHS observed no paper towels by the hand sink in the front behind the service line. Towels were restocked by PIC. CDI |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P
-EHS observed bourbon chicken being reheated. Temperature was checked before being put out on the service line and had only been reheated to around 135-148 degrees F. EHS had food reheated to a temperature between 166-172. When food is being reheated after falling below 135, it is to always be reheated to 165 or above. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P
-EHS observed bourbon chicken being around 118 degrees on the service line. Bourbon chicken was taken to the back to be reheated to at least 165 degrees. When brought back out on the line temperature was observed to be 172 degrees. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
-EHS observed noodles in cooling with the lids on them. Lid was vented during inspection. Leave lid off product until fully cooled. Noodles were 43F and where said to be placed in cooler 1 hour earlier CDI
-EHS observed a deep container of freshly cooked chicken with the cling wrap over the top. Discussion was had with manager about proper cooling procedure during inspection and product was vented and placed between two other pans. Manager stated they were getting ready to cook it and the employees just placed it in there when REHS showed up. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
-EHS observed the lid of the prep unit in the back contacting food mounded up within unit. The lid is a non food contact surface that is not designed to come in contact with product. Store foods in a manner that it does not overfill the container.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-EHS observed cardboard boxes of raw chicken on the floor outside the restaurant. PIC stated that it had been delivered 10 minutes prior to our arrival. Halfway through the inspection, the chicken had just started to be moved into refrigeration. Any food product should be at least 6 inches off the floor. Raw chicken is to be kept refrigerated at all times. If seen again, full points shall be taken. |
|
43
|
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 that quickly moves food particles to the drain.
-EHS observed handles of scoops down in products throughout the facility including in both rice cookers, dry rice, msg, etc. Handles of products are to be kept out of the product when not in use. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing.
-EHS observed dishes stacked while still being wet. Dishes should be completely air dried before stacking of dishes occurs. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program.
-EHS observed cabbage overfilled in the prep top unit in the back. Cabbage is mounded high enough to contact the hinged lid of unit. Unit is not designed to circulate cold air in this area. When food is improperly stored like this, it is likely to be off temperature. If found off temperature, points will be taken for cold holding. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch.
-EHS observed the surfaces around the cooking equipment to have food debris accumulating on them. Focus on cleaning areas closest to the wok and fryer.
-EHS observed discoloration of the caulking around the three vat sink. The black discoloration comes off with the use of a rubbing alcohol wipe. Work to eliminate the discoloration. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
-EHS observed the dumpster with doors left open. After disposing of trash, ensure doors are fully shut. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair.
-EHS observed numerous broken floor tiles in the kitchen area where loose tile pieces are laying in a space where a whole tile used to be. Repair and replace all floor damage. .
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
-EHS observed a discoloration to the walls beside the grill outside of the vent. Work to clean this area frequently enough to prevent permanent discoloration.
-EHS observed floors, walls, and ceilings throughout the kitchen facility in need of thorough cleaning |