| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12A (C) Observed PIC with expired (3/2/26) Food Protection Manager Certification. 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. Provide PIC with Food Protection Manager Certification all hours of operation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11A (P) Observed a bowl of raw chicken stored beside raw pork and raw pork stored beside and above ready to eat foods. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: PIC relocated chicken to bottom shelf and pork above chicken. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14A (P) Observed curry in walk-in cooling overnight at improper rate. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. CDI: PIC voluntarily discarded the curry. EH reviewed proper cooling procedure with employees. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) Observed TCS foods (cooked noodles, chicken broth, cooked potatoes, cooked hamburgers) in walk-in without date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: Employee date marked all items with preparation dates.
3-501.18 (P) Observed Japanese hamburger (4/17) in walk-in past the allowed 7 day hold time. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI: PIC voluntarily discarded Japanese hamburger. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 (Pf) Observed deep pot of curry cooling in walk-in. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI: PIC voluntarily discarded curry. EH reviewed proper cooling methods with PIC. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
39.3-305.11A,3 (C) Observed a bucket of soy sauce and salt stored on the floor in dry storage and case of eggs and container of Thai tea stored on floor of walk-in. FOOD shall be protected from contamination by storing the FOOD at least 6 inches above the floor. Store all food items off of the floor. Store all food items off of the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (C) Observed food trays stored with food contact surface face up. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Invert or cover trays to protect food contact surface. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11A (C) Observed soap dispenser in kitchen in disrepair. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Repair/replace soap dispenser.
4-205.10 (C) Observed domestic air fryer and rice cookers being used by establishment. Food equipment shall be used in accordance with the manufacturer's intended used and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Provide air fryer and rice cookers with ANSI/NSF certification. Provide specification sheets for approval prior to purchasing. Repeat violation.
4-101.19 (C) Observed bottom shelves of prep tables rusted and covered with torn aluminum foil. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace prep tables if shelves are not longer easy to clean. Repeat violation. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11C (C) Observed bottom of reach-in freezers and prep unit maintained with food debris and door gaskets maintained with black debris. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean bottom of reach-in freezers/prep unit and door gaskets. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15B (C) Observed hot water handle at prep sink leaking. A plumbing system shall be maintained in good repair. Repair hot water handle. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12A (C) Observed floor on cook line maintained soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors and walls as often as necessary to keep them clean.
6-501.11 (C) Observed door handle of women's restroom in disrepair. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace door handle. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14A (C) Observed ceiling vents in kitchen and women’s restroom maintained dusty. Intake and exhaust air ducts shall be cleaned, and filters changed so they do not become source of contamination by dust, dirt, and other materials. Clean ceiling vents. |