| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - No certified food protection manager present during time of inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed raw beef and chicken in drawer freezer stored above precooked tempura shrimp. Observed diced raw bacon stored above white sauce in walk-in cooler. Foods shall be stacked by their minimum safe final cooking temperatures. Employee rearranged food during inspection.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods - Observed unwashed produce stored above washed and prepped onions in walk-in cooler. Unwashed produce shall be stored beside or down below ready to eat foods. Onions moved above unwashed produce during inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Cook stated the container and scoop used for rice was last changed yesterday. Utensils that come into contact with TCS food shall be cleaned and sanitized at least every 4 hours. Container and scoop were moved to 3 compartment sink. Employee washed off both with soap during inspection and went to put them back to be used without sanitizing. All dishes shall be properly washed, rinsed, and sanitized. I showed both kitchen employees how to properly set up 3 compartment sink during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several food containers and utensils stored clean with sticky and food debris left throughout them. All were moved to 3 compartment sink to be rewashed, rinsed, and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - Sanitizer coming out of dispenser tested < 50 ppm quaternary ammonia and shall be 200-400ppm. Showed employee how to manually mix and check concentration of quaternary ammonia during inspection. Sanitizer shall be manually mixed until dispenser is repaired. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P) - Cooked chicken in hot box was 100F. Employee stated the chicken was cooked ~ 2 hours prior and REHS allowed employee to reheat chicken during inspection instead of discarding. The chicken was reheated to 125F to 150F. When foods are reheated they shall reach at least 165F (The hot box they were going to be put in was adjusted from 100F to 150F). Chicken was put back on grill and reheated thoroughly to 165F+. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fried rice and white rice in warmers at 113F-130F. Hot held TCS foods shall be maintained at 135F and above. The warmers were turned back to "cook settings" and both rices reheated > 165F within 10 minutes. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Observed wet wiping cloths sitting on counters during inspection. Wet cloths shall be stored in a properly mixed sanitizer between use or discard. Wet cloths were discarded during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Observed build-up on knife magnet where clean knives were stored. Clean utensils shall be stored in a clean and protected manner. Knives were removed and magnet was cleaned during inspection.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing - Observed two large bins stored right side up with water puddling in them. All food containers shall be allowed to adequately air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed several stacks of single-use articles stored right side up. Keep single-use articles protected by covering or inverting. All were inverted during inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent - Observed juicer that stated on manufacture label that it's for household use only. Equipment shall be used per manufacture intended use. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) - Observed debris and black mold throughout basins of 3 compartment sink. The 3 compartment shall be cleaned at least every 24 hours or as often as needed to be kept clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Cleaning needed to exterior of cooking equipment, exterior of refrigeration, metal prep tables, and handles of refrigeration/freezers. 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 - Spray arm on main 3 compartment sink is not function. Piping under 3 compartment sink is leaking. Plumbing and plumbing fixtures shall be maintained in good repair. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) - Observed side doors on dumpster open during inspection. Keep lids and doors closed unless actively discarding trash.
5-501.115 Maintaining Refuse Areas and Enclosures (C) - Cleaning needed to ground around dumpsters. Dumpster area shall be maintained clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Cleaning needed to flooring behind cooking equipment. Physical facilities shall be cleaned at a frequency that keeps them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Fill holes in walling throughout establishment. Physical facilities shall be maintained in good repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) - 1 door reach-in cooler in dry storage shall be used or removed from establishment. |