| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) The establishment did not have the newly required vomit and diarrhea clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI, Establishment was given a printed copy of the clean up plan. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco-C. Observed employee drink stored over service line/steamwell area. Observed employee vanilla cake stored on shelf above prep sureface at the cookline. Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food. Store away from contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf) Observed employee wash hands at the three compartment sink. FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. CDI, education provided. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Observed all of the hand sinks in the kitchen without soap at the beginning of the inspection.Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI, soap provided to the hand sinks. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT- Observed majority of containers of food items stored in multiple coolers uncovered. Observed two containers of raw beef stored above raw shell eggs in the walk in cooler. Observed raw shell eggs stored directly touching the tofu in the walk in cooler. Observed raw chicken stored over containers of garlic and next to raw shell eggs in the walk in cooler. Observed raw chicken stored above cooked ribs in small reach in cooler two. (A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(4) Storing FOOD in packages, covered containers, or wrappings. Store accordingly. CDI, food items rearranged and education provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P) Observed employee wash dishes at the three compartment sink then immediately place them on the line without sanitizing them. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI, rehs had employee remove dishes from the line and move it to the dish area to rewash, rinse, and sanitize dishes. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16-TCS FOOD Hot and Cold Holding - Observed white rice and fried rice holding at 130F and 131F in the rice warmer.
Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. CDI, fried rice reheated to 178F and white rice reheated to 195F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed raw chicken stored at room temperature holding at 56F. Observed garlic oil stored on a cart at the cookline holding at 81F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. CDI, garlic oil voluntarily discarded. Raw chicken moved to the walk in cooler. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed cooked chicken stored in the walk in cooler cooked yesterday not date marked. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed cook ribs stored in small reach in cooler two prepared 3/23/26. (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17. CDI, food item voluntarily discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Observed a bottle of degreaser not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. CDI, degreaser labeled.
7-201.11 Separation - Storage (P)REPEAT- Observed WD-40 stored beside a clean slicer. Observed two lighter stored next to clean plates on a shelf above the makeline. Observed a large can of ethanol stored by clean equipment. Observed four butane cans stored by sandwich bags at the cookline. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Store away from contamination.
7-207.11 Restriction and Storage-(B)(P) Observed two bottles of Tylenol stored over the prep surface at the cookline. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI, Tylenol discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)Observed msg, salt, and other seasonings not labeled at the cookline. . Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Keep labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-202.15 Outer Openings, Protected (C) Observed when the back door is fully closed light is seen. (A)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;(3) Solid, self-closing, tight-fitting doors. Repair.
6-501.111 Controlling Pests (Pf) Observed a live roach on the meat prep sink and crawling on the floor near the prep table. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13. Verification will be done in 10 days. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)REPEAT- Observed various meats and produce stored on the walk in freezer floor. Observed bread crumbs stored on the floor in the back of the kitchen. FOOD shall be protected from contamination by storing the FOOD (3) At least 6 inches above the floor. Store on shelf. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed knives stored in between coolers at the makeline. During pauses in FOOD preparation or dispensing, shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Observed an employee cloth drying a dish. (B) May not be cloth dried except that UTENSILS that have been
air-dried may be polished with cloths that are maintained clean and dry. Air dry dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT- Observed the walk in cooler and the small reach in cooler at the front makeline with a torn gasket. Observed rusted racks in the walk in cooler. Observed cracked/damaged faucet at the 3 compartment sink. Observed cracked container throughout the kitchen. (A) 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. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) Observed no sanitizer available for use.(B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. CDI, sanitizer in a bucket provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed stickers and sticker residue on the exterior of the dishes on clean dish rack. (C) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Remove stickers and stickers residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat- Observed leak at the three compartment sink. Observed constant dripping of water at the first hand sink. Observed a piece of plastic tied and holding up the drain pipe of the wash basin of the three compartment sink. A PLUMBING SYSTEM shall be:(B) Maintained in good repair. Repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) Observed the cardboard dumpster without a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact municipal waste company. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed cracked floor tiles by dish area. Observed the walk in cooler threshold cracked. Observed corner guard damaged by the three compartment sink. Observed the baseboard in need of being resealed at the walk in cooler. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Observed a cooler no longer in use in the back of the kitchen. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. Remove |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Repeat-Observed lighting at the cookline reading 16.8-35 foot candles. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. Increase lighting intensity. |