| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - There muse be a certified food protection manager on duty when food is prepared or served. No food protection manager on duty at the time of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1)(b) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw chicken was stored above cooked chicken. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready to eat food. CDI: Raw chicken was relocated. |
|
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). The chlorine sanitizer at the dish machine was out. Chlorine sanitizer shall have a minimum temperature based on the concentration and pH of the solution. CDI: Dish machine was not being used. PIC stated that the 3 compartment sink was being used to sanitize dishes using manual chemical sanitizer. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Noodles, crab, and cabbage were cold holding above 41F. Time/temperature control for safety food shall be held at 41F or less. CDI: Food was sent to cool down in the walk in cooler. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Potatoes were stored right next to the mop sink. Food shall be stored where it is not exposed to splash or contamination. Relocate potatoes. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Wiping cloth for wiping down counters on the buffet stations was stored in soapy water and bucket was stored on the floor. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a food contact concentration. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12(B) In-Use Utensils, Between-Use Storage (C). Cups were used to scoop sauces. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment.
3-304.12 In-Use Utensils, Between-Use Storage (C). Ice cream scoop and rice scoop were stored in a container of undrained water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. |
|
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). The prep cooler is not cold holding at 41F or below. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean non-food contact surfaces of equipment and storage containers throughout the kitchen, including the spigot handles at the hand sink, inside of freezer and coolers, clean storage shelves, bottom shelve of tables, light covers at the hot bar, and drink nozzles at the soda machine. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Repair the leak in the women’s restroom and the least at the three compartment sink. A plumbing system shall be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) - Remove unused and unnecessary items from the kitchen to facilitate cleaning and storage. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repair the flooring in the kitchen where needed. Repair lights that are out in the kitchen. Repair/ replace the wall paper in the back of the restaurant. Replace the damaged ceiling tiles. Physical facilities shall be maintained in good repair.
6-501.12(A) Cleaning, Frequency and Restrictions (C) - Cleaning is needed under equipment and in hard to reach places. Physical facilities shall be cleaned as often as necessary to keep them clean. |