| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Certified PIC came a few minutes after start of inspection, be sure certified PIC is present at all times of operation. CDI- Certified PIC came for duration of inspesction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed un-washed mushrooms and other un-washed produce stored above prepped and washed produce. CDI- Food re-arranged with un-washed produce stored under washed produce. |
|
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 Observed several dishes with sticky grease build up on outsides. Dishes re-cleaned.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener not used today with major food build up. CDI- Can opener cleaned. |
|
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 Facility uses date mark chart on door of walk in to track foods date of prep. Chart had not been updated today, had old date marking info on chart. CDI- Food chart date marking updated with proper date of prep. Salad at sushi prep cooler not date marked from 2 days ago. CDI- Salad date marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.13 Tracking Powders, Pest Control and Monitoring - P Facility using a tracking powder inside restaurant near back door, unknown what kind. Only non-toxic tracking powder allowed in restaurant. CDI- PIC will not use tracking powder.
7-201.11 Store toxic materials to avoid contamination. -P Observed equipment lubricant and oven cleaner stored on shelf next to cutting boards. CDI- Items moved to chemical storage area. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many live and dead roaches throughout kitchen and dining room. Have facility treated with approved pesticides, preferably by licensed pest company, ASAP. Will follow up that problem has been treated within 10 days. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Main cook not wearing hat or hair restraint. (repeat) Worker put on a cap. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at raw chicken prep table not stored in sanitizer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed most chlorine test strips available to be in-accurate, CDI- Gave facility new test strips to use until they can get more. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fans in walk in cooler need cleaning of build up. |