| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Repeated Violation.
2-401.11 Eating, Drinking, or Using Tobacco (C)
Food handler was sitting on a bucket and eating a plate of food that was stored on the cutting board of the make table. Do not use food preparation surfaces that are very close to stored food as a table for meals. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
Repeated Violation.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Bowls with sauce and other bowls were nesting in the make tables. Do not set containers of food directly in contact with unprotected foods. If more refrigeration space is needed in the make tables the menu must be adjusted or another make table provided.
CDI- Bowls were removed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeated Violation.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Chlorine sanitizer at the cook line was 10ppm.
The establishment must have properly concentrated sanitizer during food preparation and service. Quat Sanitizer shall be maintained at 200-400ppm. Chlorine sanitizer shall be maintained at 50-100ppm. Sanitizer was made for the cook line.
CDI- Sanitizer was remade to 50ppm |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
A bottle labeled “Degreaser” was full of undiluted bleach. Use accurate labels for chemicals.
CDI- Bottle was voluntarily disposed of and denatured. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeated Violation
3-501.15 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. -Pf
Zucchini were cooling in a lidded container that was more than 4 inches deep. Use approved cooling methods to cool foods.
CDI- Zucchini were added to a shallow container with more surface area. Mushroom mix was split between two containers. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Repeated Violation.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Wet wiping cloths were stored on prep tables. . Keep wet wiping cloths in sanitizer. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Bok choy was not washed prior to cutting and storing. Wash fruits and vegetables before cutting. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
General Commented, no points taken.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Dishes were wet stacked. Allow dishes to properly dry before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeated Violation.
4-501.11 Maintain equipment in good repair.
Storage shelves in the walk in cooler were rusted. Repair, refinish, or replace shelving so that it is smooth, durable, and easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Establishment was using quat sanitizer and did not have functional test strips. Provide a working test kit for all sanitizers offered.
Verification Required- An inspector shall return in 10 days time to verify compliance. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The handles of the reach in cooler were incrusted with food debris. Clean handles more frequently to prevent a buildup of residue and debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
General Commented, no points taken.
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
The dumpster area did not have enough storage capacity to hold recyclables. Provide more storage space that meets the Food Code standards of tightly fitting doors and lids. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
General Commented, no points taken.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Employee hats were stored on top of packages of ramen. Keep employee clothing away from food. |