| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Employee was smoking in kitchen at start of inspection. Strong smell of smoke and ashes in container on table in middle of kitchen. Smoking is not allowed inside restaurants. Employee electric tea pot stored on prep table where employee was cutting raw chicken. Designate an area for storage of employee foods away from food prep and storage areas. 2-401.11 Eating, Drinking, or Using Tobacco (C) - |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed employee wash hands without using soap. Must use soap and warm water to scrub hands clean. 2-301.12 Cleaning Procedure (P)
Same employee not using soap handled sink faucet knobs before drying hands. Once hands are cleaned, use a paper towel to turn water off. Brought employee back to handsink and demonstrated proper handwashing procedures and had him do the same. 2-301.14 When to Wash (P) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Raw shrimp and raw chicken being prepared in same 3 compartment sink which could result in raw chicken contaminating shrimp being thawed. Use separate sinks for different meat species. Chicken was put away and shrimp was moved to meat prep sink. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Staff cleaned prep table after raw chicken with soapy water, but did not sanitize table. When PIC asked to explain cleaning procedures, she stated that the sanitizer and soap were mixed. Sanitizing must be a separate step after surfaces have been cleaned. She also stated that a wet rag was used to wipe down surfaces after sanitizing because she thinks bleach will cause food to taste different. Explained to PIC that final step must be sanitizer and then let it air dry. Staff re-sanitized table. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Right prep refrigerator holding foods in top portion 45-50F. PIC stated that lids were left open during busy times. Food temps began dropping once lids were closed. Staff must not leave lids open for extended periods of time and allow foods to warm up. Will make follow-up visit tomorrow to verify staff are maintaining foods 41F or below at all times. Shrimp thawing under running water 50F. Once foods are thawed they should be placed back into refrigerator before they raise above 41F. Ice was placed on shrimp. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
Green chemical in spray bottle not labeled. Labeled during inspection. 7-102.11 Common Name - Working Containers (Pf) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Observed cooked noodles that was cooling in walk-in cooler with lids closed on them. Had PIC to open lids up so that cold air can get to the food to cool faster. 3-501.15 Cooling Methods (Pf). |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Raw shrimp thawing under standing water at start of inspection. Staff moved shrimp to meat prep sink and turned water on to over-flow in sink. 3-501.13 Thawing (Pf) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Observed 1 small roach in ladies restroom. 6-501.111 Controlling Pests (C)
Rear door is not self-closing. 6-202.15 Outer Openings, Protected (C) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Observed several boxes of food on walk-in freezer floor, several containers of cooking oil on floor behind prep coolers on cook line, and some pans of food in refrigeration units stored without lids on them. Obtain approved shelving to get boxes of food at least 6 inches above floor in WI cooler and kitchen. Keep pans covered to keep food protected from contamination. 3-305.11 Food Storage - Preventing Contamination from the Premises (C). |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Rice scoops stored in cup of standing water. Water must be running with an overflow or at least 135F. Spoons removed. 3-304.12 In-Use Utensils, Between-Use Storage (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
White buckets being reused were stacked together wet. Loosely stack until dry. 4-901.11 Equipment and Utensils, Air-Drying Required (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Grocery store style shelves in kitchen and inside walk-in freezer are not NSF/ANSI approved. Coke refrigerator NSF approved for packaged and bottled products only; lots of open containers of food inside unit. Blue totes and drawer style food containers inside walk-in cooler not easy to clean. Replace with food-grade containers. Hamilton Beach crock pot and drill with mixer head not NSF/ANSI approved. 4-205.10 Food Equipment, Certification and Classification (C)
Observed hand sink and both prep sinks missing silicone between back splashes of sinks and walls. Re-caulk sinks. 4-402.12 Fixed Equipment, Elevation or Sealing (C) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Handles for refrigerators and walk-in cooler/freezer need cleaning. Storage shelves dirty. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Ladies restroom door sticking on floor and not closing properly. 6-501.19 Closing Toilet Room Doors (C) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Ceiling needs cleaning around air vents and ceiling fan. 6-501.12 Cleaning, Frequency and Restrictions (C) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Lighting on vegetable prep sink and under hood system of cook line 29-40ft candles. Increase amount of lighting to 50ft candles. 6-303.11 Intensity - Lighting (C) |