| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (d) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (C)
- Standing freezer for mobile food Unit (MFU): in-house frozen raw pork above packed ice and commercially packed potato strips. The operator stated there was no designated storage for each MFU. Discussed the corrected storage arrangement in the freezer with the person in charge (PIC) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200 ppm.
- Observed sani-bucket and 3-comp sink with sanitizer concentration of less than 50 ppm. CDI- the sanitizer refilled with 50 ppm chlorine. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 ranch dressing open (within 48 hours) and stored in the cooler longer than 24 hours without a date mark. CDI, the ranch dressing date marked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
- Observed a sani-bucket stored on the prep table while preparing food. CDI - the sani-bucket was removed from the prep table
- Observed under the share prep table for MFU work station: the chlorox and cleaning supplied stored under the prep table that need to be restored away from food prep or designated area away from prep area. CDI - the cleaning supplies involved were restored at the chemical designated area near the mop sink. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Temperature Measuring Devices.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
- Observed expanded polystyrene (EPS) insulating foam boxes being used to cater hot food that does not meet the requirements for a hot holding unit to keep TCS food. Discussed the matter with PIC. See line 47. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
- Observed in-house preparation of ginger dressing and mayonnaise-based dressing with no label. Discussed the matter with PIC. Repeat |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C). Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (4) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (5) Properly designed and installed air curtains to control flying insects; or
(6) Other effective means.
- Observed back door (MFU clients' entrance): the back door has no effective means to prevent entry of insects and rodents. No pest issue observed during the current inspection. Discussed the matter with PIC. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
- 2 food employees with no hair net. Educational provided. |
|
45
|
0.50
|
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 stands for aluminum trays stored directly on the floor, and the aluminum pans were stored without being covered. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Observed expanded polystyrene (EPS) insulating foam box being used for catering hot or cold food. See line 36
- Wood shelves are found in the dry goods, inventory, food storage, near the mop sink, and food packaging storage.
Discussed with PIC about approved material used for catering transportation and at the operation that needs to be designed and constructed to allow easy cleaning and be non-absorbent. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
- Accumulation and stains found at the standing coolers and outer surfaces of dry goods containers. Discussed the matter with PIC. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap (P) 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
- Observed laundry machine and ice machine with no air gap at the machine drain pipe to the drain flood level rim. CDI - As a temporary fix, the plastic tray was used to support the pipe from a gravity drop, and the operator will permanently fix it by tying the pipe with a zip tie. The picture of the permanent fix will be submitted to the regulatory authority by 3/27/26 |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
- The recycle dumpster top lid is open. Discussed the matter with PIC. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Observed wall behind the prep table with stain accumulation. |