| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 (A) Certified Food Protection Manager (C)
Management provided a "Food Handler" Certification not a Certified Food Protection Manager Certification.
At least one Certified Food Protection Manager through an American National Standards Institute (ANSI)-accredited program shall always be present in the establishment.
EHS provided management with a "2024 FOOD SERVICE CERIFICATION CLASS" handout. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash (P)
Observed a food employee enter the kitchen from outside and put on gloves to cook food without washing hands.
Employees must wash their hands after any activity which may result in contamination of the hands.
2-301.12 Cleaning Procedure (P)
Observed the same food employee rinse hands and dry hands without applying soap.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped.
FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms:
(1) Rinse under clean, running warm water.
(2) Apply an amount of soap.
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and
(b) Creating friction on the surfaces of the hands and arms, fingertips, and areas between the fingers.
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with a thorough drying method
(c) To avoid recontaminating their hands, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
EHS instructed the food employee to immediately wash hands and apply soap. Handwashing was performed correctly. CDI |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed raw shrimp and raw pork stored above limes in the walk-in cooler. Observed raw beef stored above a box of cucumbers in the walk-in cooler. Observed raw chicken stored above ready-to-eat food items in a reach-in freezer. Observed a tray of raw beef stored above a tray of ready-to-eat dumplings in the walk-in freezer. Observed raw chicken stored above ready-to eat sausage and next to ready-to eat noodles in the walk-in freezer.
FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, cooked READY-TO-EAT FOOD, and fruits and vegetables before they are washed. Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
Food was stored according to the internal cooking temperatures. CDI |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Chlorine sanitizing solution observed not dispensing during the sanitizing cycle.
A chemical SANITIZER used in a SANITIZING solution for a mechanical operation shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions.
EHS instructed PIC to place a "DO NOT USE" sign on the machine to alert all employees. EHS instructed staff to manually wash, rinse, and sanitize utensils, until the dish machine repaired.
WILL RETURN TO VERIFY
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
The ice cooler observed soiled and shall be cleaned.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
WILL RETURN TO VERIFY |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed shelled eggs (70F) stored on a push cart in front of the grill.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or less.
Shelled eggs (42F) were placed in the walk-in cooler to cool. CDI
*RECOMMENDATION: SHELLED EGGS STORED AT THE GRILL MAY BE PLACED ON A 4-HOUR TIME USED FOR TIME AS A PUBLIC HEALTH CONTROL (TPHC). THE TIME SHALL BE INDICATED ON THE EGG CONTAINER WHEN THE EGGS WERE REMOVED FROM THE WALK-IN COOLER OR WHEN THE EGGS SHALL BE DISCARDED. THE TIME PLACED ON THE EGG CONTAINER SHALL BE UPDATED EACH TIME EGGS ARE REMOVED FROM THE WALK-IN COOLER AND PLACED AT THE GRILL. ANY EGGS LEFT OVER AFTER 4-HOURS SHALL BE DISCARDED. ANY EGGS STORED AT THE GRILL WITH A TIME PASSED 4-HOURS OR NOT LABELED WITH A TIME SHALL BE DISCARDED. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Cooked meats stored in the walk-in freezer and in a reach-in freezer were not date marked.
The freezing date and the thawing date shall be marked on the food along with the preparation date as an indication of how many days of the original seven days have been used. If the food items are not dated with these dates, then the food shall be used or discarded within 24 hours.
Cooked frozen meats were date marked. CDI |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Menus observed inconsistently marked with a consumer reminder: some menus indicated an asterisk and others did not. Management stated changes were made to the menu and some menus were missed with the asterisks.
REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote.
WILL RETURN TO VERIFY |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
No |
No |
No |
7-102.11 Common Name - Working Containers (Pf)
Observed a chemical spray bottle labeled as "Clean Table", and a sanitizing bucket. When tested, the chemical did not appear to be Quaternary Ammonia or Chlorine. Staff could not provide the chemical used in the spray bottle or the sanitizing bucket.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
The chemical was voluntarily discarded. CDI
7-207.12 Refrigerated Medicines, Storage (P)
Cough syrup observed stored in a beverage cooler.
Medicines belonging to EMPLOYEES that require refrigeration and are stored in a FOOD refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines.
WILL RETURN TO VERIFY |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Thawing (Pf)
Observed packages of raw chicken breast (40F) and raw pork (42F-48F) stored in a 2-compartment prep sink.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 41F or less;
(B) Completely submerged under running water at a temperature of 70F or below; or
(C) As part of a cooking process if the FOOD that is frozen. Raw meat was placed in the refrigerator. CDI
Raw chicken breast and raw pork was placed in the walk-in freezer. CDI |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Staff observed dumping water discharged from the bottom of the ice machine in the dining room into a prep sink basin while vegetables were stored on the drainboard.
FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT such as dollies, pallets, racks, and skids.
EHS instructed staff to disinfect the sink and relocate vegetables to the other prep sink. |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Prohibition - Jewelry (C)
Staff observed preparing meals while wearing gold bracelets.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
Management was made aware. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observed handles stored in food such as ice and food seasoning. Observed knives stored on the side of prep unit 2 in an unclean space.
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) In the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED frequently;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
Management was made aware. |
| 45 |
0.50 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Observed soy sauce containers reused to store food ingredients and sauces under a front kitchen prep table and inside the walk-in cooler.
"Single-use articles" includes items such as wax paper, butcher paper, plastic wrap, formed aluminum FOOD containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications for multiuse UTENSILS. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
All food shall be removed and placed in an approved food storage container. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
Yes |
4-205.10 Food Equipment, Certification and Classification (C)
A blender observed "Household".
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.
Management was made aware.
4-101.19 Nonfood-Contact Surfaces (C)
Observed cardboard stored above fried tofu in the walk-in cooler. Observed kitchen prep units stored on wooden planks. Management stated the floor underneath the equipment is unleveled. All equipment shall be placed on cleanable boosters.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
The bottom of the warewashing machine observed heavily soiled with black build-up.
A WAREWASHING machine shall be cleaned throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and at least every 24 hours.
Management was made aware. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
No |
No |
4-602.13 Nonfood Contact Surfaces (C)
Gaskets on refrigeration units observed soiled and shall be thoroughly cleaned. Clean the exterior part of the rice cooked stored under the hood.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 51 |
2 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 (B) System Maintained in Good Repair
Plumbing under the dining room ice machine observed leaking into a black bucket. Wastewater from the dining room ice machine shall be discharged in a floor drain or through a pipe leading to a floor drain or an approved discharge system. An active drip observed at the single basin prep sink. The washer on the faucet between the 2-compartment prep sink observed leaking water. Hot water at the mid-kitchen handwashing sink observed turned off. Per management, hot water was turned off by them until the leak could be serviced.
A PLUMBING SYSTEM shall be maintained in good repair.
5-203.14 Backflow Prevention Device, When Required (P)
The backflow preventer observed in bad repair on the mop sink. The backflow preventer shall be replaced.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by installing an APPROVED backflow prevention device as specified under § 5-202.14.
WILL RETURN TO VERIFY |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed soiled floor drains throughout the establishment. The floor underneath equipment observed soiled and shall be cleaned (especially in the back kitchen storage area). Ceiling vent(s) in the restrooms observed dusty and shall be cleaned.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Observed unused equipment such as Coca-Cola machine, 2-door reach-in freezer, grill, meat cutting machine etc.
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.
Management was made aware.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed small holes in the walls. Lights observed blown throughout the establishment. The FRP wall material observed separating from the wall behind the can wash/mop sink.
PHYSICAL FACILITIES shall be maintained in good repair.
Management was made aware. |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
Yes |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Employee food and drink observed stored above food for sale.
Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. |