| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
PIC had priority violations and was not knowledgable about food safety. 2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf. Correction - a VR is required for the dish machine. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No one present during the inspection was certified as a food protection manager. 2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
The chemical dish machine was not dispensing any chlorine sanitizer (observed 0ppm of chlorine). The machine was primed and still did not dispense chlorine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P. A verification is required to ensure the dish machine is properly working. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Observed several items that were made or opened from previous days but not dated. 3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. Correction - items were date marked. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Observed foods stored less than 6 inches above the floor (noodles in the drink area, shelves in the Walk-in cooler and Walk-in freezer are stored less than 6 inches above the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Observed wet wiping cloths stored on prep surfaces. 3-304.14 Hold in-use wet wiping cloths in sanitizer between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed a utensils stored in a bucket of room temperature water. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observed sharpening stones stored in a container under the 3-compartment sink. Observed cleaned utensils stored on a shelf below 6 inches beside the Walk-in freezer. 4-903.11 Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed the shelves in the Walk-in cooler and the door to the cooler rusting. Observed wood being used as shelves in the Walk-in cooler. 4-101.19 Nonfood-contact surfaces of equipment exposed to splash, spillage, or other food soiling or requiring frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
The inside of the dish machine has a buildup of debris. 4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
The fryer and toaster has a buildup of grease and food debris. The dish machine has the protective film still attached on the side. 4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
Observed the pipe under the 3-compartment sink leaking, the faucet for the 3-compartment sink is leaking, the faucet for the mop sink is broken. 5-205.15 Maintain a plumbing system in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observed broken tiles at the sushi prep area, missing flooring by the back handwashing sink and the transition from the dish room, a few holes in the wall above the 3-compartment sink, the wall by the mop sink is in poor repair. 6-501.11 Physical facilities shall be maintained in good repair.
Observed an accumulation of grease and food debris on the walls, ceiling, and the floors. The ceiling and ceiling vent have an accumulation of dust. 6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
Observed several items that are not used for the establishment. 6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
The light intensity throughout the kitchen is not adequate. The area for dispensing soup and making drinks has 1-6 foot candles. The sushi prep area has 5-8 foot candles of light. The back cook line has 14-20 foot candles and 7 foot candles by the microwave. And the prep table by the dish machine is 45 foot candles. The Walk-in cooler and Walk-in freezer have 0-3 foot candles. The handwashing sink has 4 foot candles. 6-303.11 On surfaces where employees work with food, equipment, or utensils, the light intensity must be at least 50-foot candles, 20-foot candles for handwashing sinks and equipment storage, and 10-foot candles for Walk-in coolers and freezers.
There are several areas where employees are storing their personal items. 6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |