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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
The kitchen back hand sink was blocked by an empty cardboard barrel and a large container of cleaning liquid. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The REHS moved the empty cardboard barrel creating accessibility to the hand sink during the inspection. CDI
6-301.12 Hand Drying Provision (Pf)
No paper towels or other approved hand drying device were available at the kitchen’s front hand sink at the beginning of the inspection. Each handwashing sink shall be provided with individual, disposable paper towels or another approved hand drying device. The owner’s placed paper towels inside of the paper towel dispenser above the hand sink during the inspection. CDI |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
An employee was seen dispensing raw shrimp from the food prep unit using tongs that were stored inside of the raw chicken container. Food shall be protected from cross contamination by separating types of raw animal foods during storage, preparation, holding, and display by using separate equipment for each type of raw food. The REHS took a final cook temperature of the shrimp during the inspection, and a final cook temperature of 166F was observed. A verification visit will be made at a later date to verify that the restaurant is using separate tongs, spoons, etc. for dispensing its different raw meats from the prep unit. R, VR |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Tubs of cut broccoli and shredded cabbage were uncovered on top of the kitchen prep table while a couple of flies were seen inside of the kitchen. Food shall be protected from miscellaneous sources of contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
Pieces of newspaper are being used to fill in the space in between the kitchen fryer and the wok station. Pieces of cardboard are also being used as shelf liners inside of the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. R |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The top of the standing pork roaster is soiled and needs cleaning. The metal shelving used to store clean dishes above the 3-compartment sink is dusty and also needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. R |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Employee drink mugs were being stored on the same food prep table as containers of shredded cabbage and cut broccoli. The restaurant needs a separate table for employees to store their foods, drinks, and other belongings. 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. R |
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