| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf *** Observed 2 dented cans on dry storage rack. Spoke with PIC and dented cans were placed in designated area to return to vendor, CDI. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P ** There was raw shrimp being stored over multiple ready to eat sauces in the wall in cooler. The raw shrimp was rearranged to prevent contamination, CDI. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P *** There was noodles at room temperature, person in charge stated these noodles were about to going into the walk in cooler. At 10:36 am the noodles measured at 90F. The noodles were moved into the walk in cooler and covered with plastic wrap. At 11:01 am the noodles measured 81F. Noodles measured at 80F at 12:00 pm and PIC reheated the noodles to be cooled correctly. There was also shrimp cooling the walk in cooler that was cooked an hour ago and also in plastic wrapped container. At 10:37 am the shrimp measured at 92F. The shrimp was measured at 86F at 11:02 am, The shrimp measured above 70F at 12:00 pm. PIC discarded the shrimp, CDI. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf *** Observed noodles in the walk in cooler not date marked. PIC stated they were made yesterday (5/26/2026). The noodles was correctly date marked, CDI. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 - Restriction and Storage: Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Pf *** Observed eye drops being stored above the make top. Spoke with PIC and the eye drops were moved to prevent contamination, CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 *** Noodles and shrimp observed cooling at the start of the inspection. Both items were plastic warped while cooling. Spoke with PIC about removing the plastic wrap so these items could cool properly and plastic wrapped was not removed. Noodles were reheated to be cooled correctly and the shrimp was discarded. CDI. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. *** Observed baby roach on preparation table. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(E) - Wiping Cloths, Use Limitation: Store sanitizer containers used for wet wiping cloths off the floor. *** Sanitizer bucket was being stored on the floor under the 3 compartment sink. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. *** A bowl was being used as a scoop then being left in pork. A working container of rice in dry storage had scoop handle in the rice. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. *** Walk in cooler racks in need to be cleaned. Gasket seals of make top reach in need to be cleaned. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. *** Observed meat prep sink faucet leaking when not in use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 - Repairing: 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. *** Observed multiple cracked tile under the preparation table and around the 3 compartment sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. *** Observed multiple personal items of employees stored on shelf above make top and steam well.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. *** Observed in walk in cooler personal employee food being stored above sauces and food for customers. |