| 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, improper cold holding of TCS foods, improper cooling of TCS foods, improper cooling methods of TCS foods, food debris found food contact surfaces of clean utensils, 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 9-24-2026 at 11AM. Provide date and names of food employees that took the training. Verification required. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. P Observed food employee cutting raw pork wearing two pairs of single use gloves washing single use gloves in handsink and returning back to raw food prep. PIC addressed handwashing violation immediately with food employee. Food employee took off both pairs of single use gloves, washed hands correctly at handsink and went back to raw pork prep area. CDI. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Observed several clean bowls and plates stored in clean utensil storage with food debris. Utensils with food debris were rewashed, rinsed and sanitized. CDI. Repeat violation. |
|
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 cooked noodles in deep portion in walk-in freezer first cooling parameter 86F and 30 minutes later 81F. Cooling rate of 16.3F was not met however noodles began cooling at 11:30PM. Food employee flipped cooked noodles over in the walk-in freezer and at 1:30PM noodles were 62F in the walk-in cooler. CDI. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed sesame chicken 41F-48Fand cheese wonton (with cream cheese) 41F - 45F both overstacked passed the fill line of containers on prep cooler. PIC mixed the sesame chicken and all of it was voluntarily discarded. The cheese wonton top layer was voluntarily discarded that was over 42F or higher. Both items were placed in prep cooler for over 4 hours. Repeat cold holding violation. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 cooked noodles beginning at 11:30PM. Cooked noodles were placed in walk-in freezer in a thick, portion so air did not reach the bottom portion of the cooked noodles. Once the cooling parameter did not meet minimum cooling rate, food employee flipped cooked noodles so bottom can cool. Cooling rate of 16.3F or great was not achieved during Time 1 and Time 2 in the walk in freezer. Only a cooling rate of 5F in 30 minutes achieved. By 1:30PM cooked noodles were below 70F within 2 hours of cooling. CDI. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed several open containers of dry goods (flour, corn starch, corn meal, etc.)with lids not tight fitting. Keep lids on tight with dry food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed handle of utensil in chips. Store utensil on lid or keep handle out of food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 wet cloth and dry cloth stored under cutting boards in use. Use a non-absorbent mat that can be washed, rinsed and sanitized if needed. A non-slip mat was given to the food employees to use. CDI. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed two single use bowls that had been used to store food like broccoli and placed back in clean single use utensil stack. Single use bowls that have been used were discarded. CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed bottom shelf below rice cooker with rusty surfaces. Replace or remove shelf. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Nonfood Contact Surfaces, and Utensils (C)- Observed prep coolers gaskets, kitchen shelves and wire racks with debris. Observed grease buildup in hood systems and filters. Clean often. Equipment must remain clean. Detail clean non food contact suraces. REPEAT VIOLATION |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P) Observed newly installed food prep sink next to handsink near can wash area. Wastewater drain is directly plumbed. An air gap is required. Provide documentation that a plumbing permit and inspection approval for new plumbling within 3 days or less. Verification required by 9-17-2026 at 11AM. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
•6-501.12 Cleaning, Frequency and Restrictions (C) Observed some dust build up on ceiling tiles of kitchen near dishwashing area. Clean ceiling tiles. REPEAT VIOLATION |