| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC (owner) does not have food safety manager certification. Certification expired in 2024. PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
6-501.18 The following ready to eat, TCS foods were not dated in the lift top prep cooler: cooked ribs and cooked egg rolls. The following ready to eat, TCS foods were not dated in the soda cooler: Cooked chicken wings, cooked pork, cooked general tso chicken. The following ready to eat TCS foods were not dated in the walk in cooler: egg rolls and cooked chicken wings. All ready to eat, TCS foods shall be dated once cooked, prepped, or opened. Foods must be sold, consumed, or discarded within 7 days, with date of opening, cooking, or prep as day 1. Owner stated chicken wings and cooked pork food items were cooked yesterday. Foods were dated during inspection. All ready to eat, TCS foods not dated on next inspection will be discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) Dead roaches seen today during inspection. Take more action to eliminate pest presence. Continue with more frequent treatment. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.15 Container of cut broccoli sitting directly on top of another container of cut broccoli with no cover or barrier in between in walk in cooler. Container of raw shrimp sitting directly on top of another container of raw shrimp with no cover or barrier in between in lift top cooler. Pan of sauce sitting directly on top of cooked chicken in lift top cooler. All foods shall be kept covered to prevent contamination. Do not stack pans of food on top of each other without another cover, lid, or barrier in between. Several foods seen uncovered in walk in cooler: general tso chicken, chicken wings, raw shrimp, raw chicken, raw broccoli, and raw beef. All foods shall be kept covered under storage to prevent contamination. Foods were covered during inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Plastic singe use spoons stored in spices; laying flat down in the foods. All in use utensils shall be stored handle up inside the food; in a clean, sanitized container; in water at least 135 degrees F; or in a dipper well. Owner removed spoons and discarded. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Scoops made out of plastic bottles. Cardboard boxes being used for shelving liners. Pan of food seen stored on top of empty egg crate in walk in cooler. Single service spoons seen stored inside spices. All single use articles and utensils shall be used 1 time, then discarded. Once foods are removed from containers, containers shall be discarded. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Pepsi cooler is not approved for storage of TCS foods. Foods such as general tso chicken, cooked chicken wings, cooked ribs, etc. cooked in establishment are being cold held in cooler. Black Shredder/grater is not approved for commercial use. All equipment with the exception of toasters, mixers, microwaves, water heaters, and hoods shall be NSF or ANSI equivalent.
4-501.11 Maintain equipment in good repair. Remove/replace/repair any equipment and dishes that are no longer in use such as rice warmer, ice machine, pans, etc. Caulking needed behind 3 compartment sink and behind and beside prep sinks. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean/organize prep counter area to easily clean nonfood contact areas and surfaces. Clean hood and vents where excessive grease is visible. Clean shelving under prep tables where sauces and spices are stored (beside prep cooler). Clean inside of smoker/cooker where ribs are cooked. Cleaning needed in between lids of lift top prep cooler and inside of prep cooler. Clean shelving in walk in cooler and in back storage area. All nonfood contact surfaces shall be kept clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor has a long crack down the middle of establishment. Cover over grease trap (located in floor in back of restaurant) is in poor repair. Replace immediately. Floors, walls, and ceilings shall be in good repair. Owner has placed cardboard on top of grease trap lid. Cardboard is absorbent and not sturdy. Walls in restrooms need to be repaired.
6-501.12 Cleaning, Frequency and Restrictions (C) Floor cleaning needed under wok area and near 3 compartment sink and prep sink and at floor drains. Cleaning needed under all equipment. Floors, walls, and ceilings shall be kept clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Need designated areas for personal food, tools, and belongings. All of these items are mixed with items for the public - label shelving in walk in cooler and walk in freezer with personal food items such that these items are easily visible and segregated from food for the public. (Frozen raw meat species are mixed together in walk in freezer and walk in cooler. Owner states those food items are personal food items.) Tools and other personal belongings shall be stored in locations away from any food items, single service, sauces, dishes, pans, etc. for the restaurant. Remove items from facility if no longer in use or needed.
6-303.11 Intensity - Lighting (C) Continue with changing to brighter light bulbs and adding more lighting in establishment where needed. Need more lighting over prep sinks and all prep areas. Lighting in these areas ranges from 12 ft candles to 48 ft candles. Need at least 50 ft candles of lighting in food prep areas. |