| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(B) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food, clean equipment, utensils and linens; and unwrapped single-service and single-use articles are protected from contamination. -Pf On two separate occasions, PIC's young children moved into the kitchen area over the course of the inspection. CDI - unnecessary person's were escorted out of the kitchen area in short order. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete menu disclosure: "These Items Can Be Cooked To Order". Though this serves as an effective disclosure of raw or undercooked food items, this statement requires editing to include an effective reminder, I.E. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Verification of menu edits will occur no later than 08/26/2022. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed open first aid kit stored above condiment storage at server area. CDI - Medical supplies were moved to the office area to avoid potential contamination. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple sauce bottles and cocoa powder shaker without effective labeling. CDI - Labels were applied to working containers by PIC |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle tongs stored in bucket of kimchi with the handle contacting the food item. CDI - Handle was reoriented to remove handle from food. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked at dish drying area. CDI - Dishes were separated to allow for proper air drying. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single service packages stored with exposed food contact surfaces at the server area. CDI - Packages were reoriented to prevent potential contamination |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed on toilet in ladies restroom with no toilet tissue. CDI - Tissue paper was provided from storage by the PIC. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open doors at the time of inspection. CDI - Doors were closed prior to returning to interior premises. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observe minor food soil along floors and walls throughout the kitchen area, primarily at the grill and fryer areas. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils. |