| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. (Pf)
PIC was unable to provide answers for how long cooked food had to cool to properly cold hold, final cook temperature for ground meat, and separation violations were observed today. CDI by REHS providing handouts on cooling and cook temperatures. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
(REPEAT) Observed a single cup over the rack holding cans of sauce for the cookline. CDI by PIC moving the cup to the bottom. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) - Gloves, Use Limitation: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Observed employee wash gloved hands at a hand sink after placing raw chicken into a wok. CDI by REHS stopping employee and asking the gloves be removed and hands washed before replacement gloves. REHS suggests and additional box of gloves at this location to encourage glove changes.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. (P)
A box of raw shrimp was found above cooked noodles in the walk in cooler. CDI by PIC moving the box of shrimp to the bottom shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf)
(REPEAT) Observed two knives on a magnetic rack with food debris. CDI by PIC returning to the 3-comp sink to wash, rinse, and sanitize. A wok strainer was found above the meat prep sink with dried food debris. PIC states they do not use this utensil and took it away from the kitchen.
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. (P)
Observed an employee clean off hibachi spatulas in the seafood prep sink then return to the flat top. CDI by REHS asking that new spatulas be used, and that after cleaning the spatulas are sanitized. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf)
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. (P)
(REPEAT) Found many containers of RTE food in the walk in cooler and prep coolers without date labels such as wontons, eggrolls, cooked noodles, chicken wings, and general tso chicken. PIC stated with each item that they were prepped or taken from the freezer and thawed on either Saturday or sunday respectively. CDI by employee marking all containers with date marks. This establishment is not open on Mondays and PIC states they were not checked for date marks this morning. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. (Pf)
Found a spray bottle without a label for contents at dish machine. PIC states it is a degreaser and CDI by labeling. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. (Pf)
In middle section of 2 door upright reach-in cooler, fried sushi that had just been fried less than 30 minutes was found in an uncovered pan. However, the shelf above had a wide oven tray that prevents air flow from the fan up top. With frequent door opening, the sushi had not cooled after 30 minutes. Instead it was moved to the walk in cooler to quicky chill. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Small spice containers at the cookline do not have labels. |
|
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 shall be maintained in good repair.
(REPEAT) Observed rust on some of the shelving which was used to hold air drying dishware. Repair or replace shelving. Also, observed rust starting to form on some of the shelving in the walk-in cooler. Observed rust on prep table legs and a rack that holds sauce cans near the cookline. The right dry storage rack has also rusted. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
When checked, the expiration date of the Chlorine test strips used to check concentration of the bleach & water sanitizer were expired (Expired after 1/2026). PIC states that a company is supposed to come by with new strips this month. Have new bleach test strips within 10 days or by 5/15/26 and call Dana Cavenaugh at 910-253-1721 to verify. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
Clean residue build-up on door gaskets of reach-in coolers and walk-in cooler. Clean mildew build-up on drink dispenser around drink nozzles at both wait station. Detail clean shelving in walk-in cooler. Ensure the condensation is removed from the bottom of the large prep top cooler. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles at food preparation areas.
(REPEAT) Found 40FC at the makeline where woks are located. REHS suggests cleaning the light shields of dust. |