| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Observed pot sitting in handwashing sink in the kitchen. Handwashing sinks shall not be used for any other purpose besides handwashing. Pot was removed from the sink during the inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 Food Contact with Equipment, Utensils, and Linens (P) - Observed paper towels lining sheet pan of sweet and sour chicken. Paper towels are not approved for food contact, paper towels were removed from sheet pan during inspection. Observed box of green onions stored on top of cut broccoli in the walk-in cooler. Box was removed during the inspection and broccoli was covered with a lid. Foods shall only come into contact with clean utensils, equipment, or approved single-use articles.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed food containers in 2 door glass cooler uncovered. Observed cut broccoli in walk-in cooler uncovered. Observed bucket of MSG on metal shelving in kitchen with no lid. Foods shall be protected by a covering unless actively cooling. All were covered during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch(Pf) - Observed several food containers, strainers, buckets, and utensils stored clean on utensil shelving that had food and sticky debris left throughout them. All were moved to wash basin of 3 compartment sink to be rewashed, rinsed, and sanitized.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Large mixer and the lid for it used to mix chicken was stored clean with food build-up along edges inside mixing bin and the lid. Observed employee clean the lid and bin with soapy water but they did not sanitizer either of them. Owner had the employee properly clean and sanitize both during the inspection.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P - Observed employee clean the lid to the large mixer and lay it on the trash can then proceed to take it to the mixer to store "clean." REHS stopped employee before they put the lid on the mixer and discussed with the owner what the employee had done. The owner had the employee clean and sanitize the lid during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Sweet and sour chicken that the owner stated had been cooked at 11:30 am was sitting out in kitchen at 90F at 2 pm. Chicken shall cool from 135F to 70F in 2 hours and then to 41F within a total of 6 hours. Ensure chicken is being put into walk-in cooler once it reaches 135F. Sweet and sour chicken was discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Observed egg rolls, cooked pork, tofu, and lo mein without dates on them. None were made within the last 24 hours. Ready to eat TCS food shall be dated if not used within 24 hours of cooking or if cooked then frozen it shall be dated once removed from freezer. All were discarded by the owner during the inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - Manager had cooked chicken wings in a container with a sticker that had 6/26/26 and 12:30 pm on it for TPHC. REHS emailed owner a TPHC procedure template after the last inspection and the owner taped it to the wall but had no filled it out. REHS explained to the owner they had to fill out the procedure template and they did so during the inspection. If you want to also use time as a public health control for general tso chicken then it should be added to the procedure. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - Observed sheet pans of cooked sweet and sour chicken pieces in kitchen at 90F. Manager stated they were cooked ~2.5 hours prior. Foods shall be rapidly cooled once it drops below 135F. Sweet and sour chicken was discarded during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta - Observed seasoning shakers, containers of sauce, and squeeze bottles without labels on them. All working containers of food shall be labeled to identify the food inside them. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests - Observed live german cockroaches on the walling near the prep sink and on the walling in the back storage room. Observed several flies throughout the establishment. Establishment shall be maintained pest free. Owner stated they receive pest treatment monthly by terminex, increase pest treatment frequency.
6-202.15 Protect outer openings of establishment from insect or rodent entry - The back screen door has gaps at the bottom of the door. Doors shall be tightly fitted to prevent pest and rodent entry. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses - Observed wet cloths stored on counter tops during inspection. Wet cloths shall be stored in a properly mixed sanitizer between uses. All put in soiled linen container during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed - Observed bowl stored in soy sauce. Observed bucket of sauce in the walk-in with the scoop handle in contact with the sauce. The bowl and scoop were removed from the containers during the inspection. Scoops shall have a handle and the handle cannot come into contact with the food it's stored inside of. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - Observed buckets used for sauces and chicken wings stacked wet and right side up. Allow all dishes to adequately air dry before stacking them.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Shelving where clean utensils are stored above prep sink needs to be cleaned. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Several of the plastic food containers being used with latches on the lids are not smooth and easily cleanable. The interior of the containers and lids have sharp internal angles and deep crevices. Containers and lids were discarded during the inspection.
4-501.11 Maintain equipment in good repair - The sheet metal on the inside of the walk-in cooler door is coming off the door, have the sheet metal sealed. Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Cleaning needed to handle of walk-in cooler door, racks in walk-in cooler, handles to prep cooler, inside prep cooler, bottom shelves of metal tables, sides of fryers, and on exterior and interior of chest freezer. Nonfood contact surfaces shall be cleaned at a frequency that prevents build-up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair - Piping under 3 compartment sink is leaking, repair plumbing. Plumbing shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) - Top lid to dumpsters were open during the inspection. Keep lids closed unless actively discarding trash.
5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed trash on the ground around the dumpster. Keep area around dumpster maintained clean.
5-502.11 Frequency - Removal (C) - Dumpster was overflowing and trash was on the ground around the dumpster. Ensure the dumpster is being removed at a frequency that does not create odors and attract pests and rodents. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture - Floor tiles have been installed on top of other floor tiles and a metal stripping has been installed to make a smooth transition from the original floor tiles to the new floor tiles. Some sections of the metal stripping has gaps between the stripping and the flooring.
6-201.13(A) Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) - Observed floor tiling installed on the wall at the floor and wall juncture. The floor and wall juncture shall be coved.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Floor tiles near handwashing sink in kitchen are damaged and loose. Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking - Observed employee personal foods on prep sink and shelving of walk-in cooler in various areas. Store personal items in a designated area. Owner discarded the foods on the prep sink during the inspection. |