| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf) Observed PIC not implementing active managerial control practiced during inspection. Many food safety risk factors not controlled include food service employees not properly washing hands, food received from unapproved sources, improper food storage, adulterated food, improper cooling methods of TCS foods, proper cleaning of food contact surfaces, etc. Mr. Oldham will provide an example of food safety training in English and Spanish which will meet the food safety training requirement. Provide food safety training by 12-18-2025 at 11AM. Provide date and names of food employees that took the training. Verification required. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P Observed food employee wearing single use gloves handling personal cell phone near bulk dry storage/can wash and entered kitchen. Food employee did not remove gloves and wash hands. REHS notified PIC and PIC had food employee to remove gloves and wash hands. CDI. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law (P) (Pf) Observed cow stomach in a clear, unlabeled plastic bag being brought into establishment in a personal car sitting on floor board. Food is considered unapproved source since it was not properly labeled and was voluntarily discarded. Food was denatured by bleach. Purchase food from approved sources. Store food in coolers if transported in personal vehicles. CDI. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Observed a dented and punctured Hoisin sauce can stored in dry food shelving. Dented can was moved to returned food distressed merchandise to receive vendor credit. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw chicken stored above raw pork in walk in cooler. Observed raw chicken stored beside cooked peas and carrots and raw, ready to eat onion in right prep cooler. Observed cooked shrimp and ready to eat sauce stored next to raw shell eggs in right prep cooler. Raw foods shall be stored below and away from RTE foods and raw meats shall be stored according to cook temperatures. PIC voluntarily placed cooked ready to eat food in left prep cooler and all raw food stored in right prep cooler. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed food bowls left of handsink near veggie prep and meat slicer with food debris on back side of blade. Bowls and slicer cleaned during inspection. CDI. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P Observed 3 large plastic pans of wrapped sesame chicken cooked yesterday and all were 43F. Sesame chicken did not meet cooling parameters and was voluntarily discarded. Bleach was poured on chicken to denature it. CDI.
3-501.14 Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. P Cut cabbage thick cuts stored in a thick plastic pan prepped at 7:30AM this morning observed at 47F and at 12PM noon was 45F. Also, fine cut cabbage 44F prepared at 7:30AM observed cooling in WIC in a thick plastic pan in 40 minutes (12PM noon) was still 44F. Three pans of cut cabbages were voluntarily discarded and bleach poured on top to denature it. Cut cabbage prepped at 7:30AM should cooled to 41F bye 11:30AM today. Cool TCS foods in thin portions, use freezer, stir product etc. for proper effective cooling methods. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Observed detergent bucket with sanitizer at wait station. Relabel sanitizer. Bucket relabeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Observed improper cooling methods used on sesame chicken as food was tightly wrapped and placed into thick portions in thick container. Sesame chicken was voluntarily discarded. Observed cut cabbaged prepared at 7:30AM did not cool to 41F by 11:30AM. Cut cabbage voluntarily discarded. Send REHS photos of proper cooling methods of TCS foods by 12-18-2025 by 11AM. Verification required.
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf At beginning of inspection, several boxes of food observed stored on the floor. Either reduce quantity of food or provide more food service approve shelving in walk-in cooler. Provide photos of food stored in walk-in cooler by 12-18-2025 by 11AM. Verification required. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (C) Observed raw beef 32F being thawed on counter top. Foods shall be thawed under refrigeration 41F or less, completely submerged under running water of 70F or less, thawed for a period of time that does not allow thawed portions of RTE to rise above 41F or thawed portions of a raw animal food requiring cooking to be above 41F for more than 4 hours, foods can be thawed as part of the cooking process, and/or microwaved for immediate cooking. Beef observed being process after 30 minutes after REHS observed it sitting out at room temp. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify. Observed containers of dry foods (nuts, etc.) removed from the original packaging and not labeled. Label all food containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed an open bag of MSG and a couple of large buckets with lids not tight fitting. Open dry goods must be stored in tight fitting containers. Observed a box of raw chicken sitting on floor of walk-in cooler. PIC placed box of raw chicken on shelving. CDI. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Observed one wet cloth and one dry cloth used under cutting boards. Obtain an approved, non absorbent cutting board mats. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor. Observed food contact surfaces mat stored on a wire rack next to handsink where it may be exposed to splash and other contamination. PIC moved mat to a clean area. CDI. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed an unopened box of single use cups lids stored 4" from the floor in a blocked off area of the dining room. Repeat violation.
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard being used to line shelving. Discard excessive cardboard throughout kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-201.11 Equipment and Utensils - Durability and Strength (C) Observed plastic food containers cracked in walk-in cooler. Discard cracked containers. Observed rice cooker lid handle broken. PIC voluntarily discarded lid and found a new lid in good repair. CDI. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Nonfood Contact Surfaces, and Utensils (C) Observed reach-in refrigeration with food debris. Clean refrigeration. Observed bulk dry food handles with dry food in crevices. Clean handles. Observed sides to cooking equipment with food build up and crumbs and oil on shelving. Detail clean cooking equipment. Repeat violation. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 A storage area and enclosure for refuse, recyclable, or returnable shall be maintained free of unnecessary items and clean. Observed cardboard trash on the ground around the dumpster area. Receptacle areas should be free of unnecessary items. Clean around dumpster area.
5-501.15 Outside Receptacles (C) Observed outside dumpster door open. Dumpster doors should remain closed to minimize insects and rodents. Close dumpster door. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
•6-501.12 Cleaning, Frequency and Restrictions (C) Observed floors throughout establishment in need of detail cleaning especially around floor cleanouts. Physical facilities shall be clean. Clean floors and walls.
6-501.11 Physical facilities shall be maintained in good repair. Observed hallway wall near restroom with light wall damage likely from food vendors. Repair walls. |