| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A)-(P) Person-In-Charge (PIC)-Duties (Pf) - The PIC shall maintain Active Managerial Control (AMC) by ensuring that (A)-(P) are met. Many P and Pf violations were observed during inspection with most not able to be corrected. EHS will make a return visit to ensure that all P and Pf violations are corrected. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) Certified Food Protection Manager. No Certified Food Protection Manager present during inspection, At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a Certified Food Protection Manager. Repeat violation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf). Food employees shall wash hands in a designated hand sink. Observed emplyoee wash hands in the prep sink, hands shall be washed only in designated hand sinks. Corrected emplyee did not return to food prep and education was provided |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each hand sink. Pf No soap was provided at the rear hand sink. Corrected soap was added
5-205.11 (A) Using a Handwashing Sink Operation and Maintenance (Pf). A handwashing sink shall be accessible at all times. Cart with spices was blocking the rear hand sink, shall provided access to all hand sinks corrected cart was moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Observed raw meat stored over ready to eat foods, shall be stored under ready to eat foods. Corrected moved to lower shelf. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Observed skewers stored as clean with food residue, shall be clean to sight and touch. EHS will make return visit to ensure compliance. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed rice in the rice cooker at 119F. Maintain TCS foods in hot holding at 135°F or above. Corrected rice was voluntarily discarded. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observed only a few items date labeled. Employee said that all items were made either the prior day or a couple of days ago. TCS food shall be dated when prepared or opened. Employee started to dated items EHS will make visit to ensure compliance. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. (P) Observed medication and super glue stored over food and food prep areas, ensure that medications and other toxic substances are stored away from all food, food preparation and food storage areas. Corrected bottles removed from prep area. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Refrigeration, hot holding capacity, and/or cooling capacity are not sufficient to support the menu and volume at this establishment. PIC stated that the walk in cooler is out of order, establishment is prepping in small batches while the walk in is down. Establishment can operate at this reduced rate but the walk in cooler needs to be repaired. EHS will make visit to check on the walk in. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. (Pf) Observed fish thawing in reduced oxygen packages, Ensure that Vacuum packaged fish labeled to indicate that it is to be removed from packaging to thaw shall be removed from packaging to thaw. Corrected education provided, fish was removed from packages. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with holes in the screen as well as large gaps around the frame. Fix holes and gaps to prevent pest entry. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of food stored on the floor in the dry storage area. To prevent contamination store off the floor. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Observed the walk in cooler not operating. Maintain equipment in working order. Points taken under #33 |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. (C) Additional cleaning needed on non food contact surfaces of equipment throughout the kitchen. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Covering Receptacles. Observed dumpster doors open. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed the rear door in poor repair. Maintain in good condition.
6-501.12 Cleaning, Frequency and Restrictions. Observed additional cleaning needed on the hard to reach areas of the kitchen. Clean at a rate needed to prevent build up. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers. Observed employee food and drinks stored on and over food and food prep surfaces. Store to prevent contamination of food and food prep areas, move drinks and food to designated areas. |