| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- There was no one present today that was a certified food protection manager. (A) The PERSON IN CHARGE 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.
#1 Marked in due to person in charge's ability to answer questions and complete corrective actions. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employee was on their phone with gloved hands and then proceeded to start washing dishes without washing hands and changing gloves first. Food employee was siting in the dining area with their gloves on and then returned to the cookline when an order came in and immediately started handling food and preparing the order without first washing their hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands. (P)
CDI- REHS directed both employees to stop what they were doing, remove their gloves, and wash their hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)- The hot water at the handsinks upstairs reached 95 and 99 and then started dropping back down during today's inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (C) |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT- Raw chicken stored over cooked/ready to eat foods in low reach in. Observed raw chicken, raw seafood, and raw beef that had been removed from commercial packaging stored over ready to eat foods in the 2 door tall freezer and one door low reach in freezer. Food items in low reach in freezer and low reach in coolers that were not actively cooling were stored uncovered. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, (4) Storing FOOD in packages, covered containers, or wrappings. CDI- Person in charge rearranged items and food was covered.
Points reduced to half for improvement since the last inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P)- Observed two different food employees was equipment and the prep sink and then return the equipment to the prep area and/or stored the equipment on the clean dish shelf. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) CDI- Person in charge took the items to the 3-compartment sink where food employee washed, rinsed, and sanitized them. |
|
22
|
0
|
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)- Observed pork belly in the flip top cooler at 44F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI- The pork belly was moved to the reach in freezer to quickly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)-REPEAT- Cooked pork belly was noted in the tall 2 door reach in with no date mark, person in charge stated that the pork belly was cooked yesterday for service today. (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF) CDI- Person in charge date marked item.
Points maintained at half for improvement. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)-REPEAT- During today's inspection light from outside could be seen coming in from the bottom of the kitchen door. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C)
Points maintained at zero for improvement. The kitchen door was closed not propped open during the inspection. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)-REPEAT- Observed large container of ginger stored on the floor in the walk in cooler, other food items stored on lids or racks that were not at least 6-inches off the ground. Cans of ketchup were stored on the floor. Multiple containers of spices were stored with their lids open. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-305.12 Food Storage, Prohibited Areas (C)- During today's inspection there were multiple containers of soy sauce stored in the small closet under the stairwell. This area is not approved for food storage. FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT- Observed torn gaskets on the tall 2 door reach in, the walk in cooler, the right 2 door low reach in, the middle low reach in, and on the low reach in freezer. Shelving units downstair by 3-compartment sink are starting to rust. Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification (C)- Facility is using grocery bags to stored raw animal proteins in, the food is coming in direct contact with the grocery bag. Grocery bags are not an approved food contact surface. 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. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements (Pf)- Observed food employee washing equipment at the upstairs 2-compartment prep sink during the inspection. (A) Except as specified in (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. CDI- REHSI provided education on proper warewashing. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas.- Observed employee food stored on the shelf in the kitchen above food and equipment for the establishment. (A) 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. |