|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed unlabeled sauce and other seasonings at grill.
Containers holding food or food ingredients that are not readily and unmistakably recognized, must be labeled with common name of the food after they are removed from their original packaging. Examples of such foods would be cooking oils, flour, herbs, potato flakes, salt, spices, and sugar. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
Observed several dead insects inside the light shields in the bathroom and dining area.
Dead insects shall be removed from the premises.
PIC presented pest control record with most recent service completed 11/22/25 |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed bins of flour, sugar, and other dry seasoning without lids. Observed bowls stored in food items at prep table. Observed open can of ketchup stored in prep cooler.
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
EHS advised PIC to cover dry seasonings, remove bowls stored in food, and put ketchup in a sauce bottle/container. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observed sauce cups being used as scoops for dry seasoning and rice. Spoon being used as scoop for paprika and leafy herb observed with handle inside food items.
Scoops being held in food items need to have their handles about the food item. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Observed soy sauce containers storing other food items and stored to be reused. Observed crab rangoons stored in grocery bag in deep freezer.
Single-service and single-use articles may not be reused. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed condenser of walk in cooler (WIC) leaking and damaged cove base on the outside of the WIC.
Equipment should be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification (C)
Non NSF approved food processor observed being used in establishment.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Food equipment must be commercial grade.
PIC advised equipment is not used for restaurant. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed water damaged ceiling tiles in the kitchen area near WIC, grease stained ceiling tiles, blown light in kitchen area.
Physical facilities shall be maintained in good repair. |
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