| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times. Pf
Upon entering the kitchen, EHS observed the handsink covered with a piece of hard plastic and being used as a shelf for sauces. The PIC stated that they do not use that hand sink. EHS recommended that they put an out of order sign or do not use sign on the hand sink so that it is known that it is not used for hand washing. PIC placed a sign on the sink during today's inspection. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross contamination by separation, during storage, preparation, holding, and display. P
Pans of raw chicken was observed stored above raw uncut whole broccoli in the walk in cooler. The PIC placed the chicken on the bottom shelf where they store all of the raw meats. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P)
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be within the required concentration range. For chlorine/bleach-based sanitizers, the required concentration range is 50 ppm to 200 ppm.
The concentration of the chlorine sanitizer for the dishmachine was observed at 0 ppm after the first 2 washes. EHS primed the dishmachine and it was then observed with a concentration of 100 ppm. EHS recommended priming the dishmachine before using to ensure that it is dispensing sanitizer solution. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) TCS foods shall be maintained at 41F or less. P
Raw shrimp was observed with a temperature of 62 F in the grill drawer. EHS aske the PIC remove the shrimp and place in an ice bath and in the walk in freezer to rapidly cool down. A secondary temperature was taken and it was observed at 55 |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Live and dead roaches was observed in the kitchen and in the sushi area. The PIC stated that they have pest control come but not on a regular basis. EHS recommended getting pest control at least once a month to help deter the presence of pests. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) Bowls were observed in the raw meat grill drawer used to get the meats out for cooking. Bowls were also observed in the buckets of flour and breading mix. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. EHS asked PIC to remove the bowls out of the pans of meat and reminded him that tongs or spoons should be used instead. CDI
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 which quickly moves food particles to the drain.
Spatulas used to cook was observed stored in a bucket of soiled standing water. EHS asked an employee to remove the utensils. EHS recommended leaving the utensils on the grill and if they want to have them stored in water, they would have to place a pan on the flat top with water at a temperature of 135 F or higher to store those utensils. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment Equipment. Equipment shall be maintained in good repair
The gasket on the low reach in cooler in the waitstaff service area is torn and so are the gaskets on the low reach in doors of the prep unit in the kitchen. Both need to be replaced. R |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
The chlorine sanitizer test strips were observed expired with a date of 9/2025. The PIC stated that he had just got those strips in about a month ago. EHS informed the PIC that he should start checking the dates on the test strips when he gets them. A verification visit will be done between today's date and 6/18/2026 to verify that they have acquired in date test strips. VR |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The ventilation hood panels above the cooking station has built up residue on them and need cleaning. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 (B)(2) Lighting (C) The light intensity shall be at least 50 foot candles at a surface where a food employee is working and/or working with utensils and equipment.
The lighting above the flat top grill, 2 burners, and fryers were observed between 32 and 40 foot candles. EHS recommended getting LED bulbs. |