| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed two employees wash hands and then turn the faucet off with bare hands. CDI - Manager educated and employees rehashed hands. Improvements made from previous inspection. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed lemons with microbial growth in the walk-in cooler. CDI - Items were voluntarily discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed microbial growth inside of the ice machine flap and the ice chute. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed collard greens and meatballs hot holding at less than 135 degrees. CDI - Items were reheated to 165 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cabbage, salsa and shredded cheese above 41 degrees in the small cold hold unit (front of house.) CDI - Items were voluntarily discarded. Unit will not be used until it is repaired. Improvements made from previous inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed oxtail, cabbage and salmon croquettes past the 7-day date mark. CDI - Items were voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed several bottles of oil and spices with no label. Manager stated that he has marked them but is having difficulty with the labels rubbing off. Improvement from previous inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp being stored in a container of ice water. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed several employees preparing food while wearing watches and bracelets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items on the floor of dry storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “house-hold use only” chest freezer, blender and Instapot. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
5-205.15 Maintain a plumbing system in good repair.
Observed a spray hose hanging well below the flood rim of the dish pit. Observed a leaking faucet at the dish pit. CDI - Hose was hung up by a hook. |