| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - Pf -- At the time of inspection, soap was not available for handwashing at the handsink at the cooking station. Handwashing sinks shall be provided with hand soap to properly wash hands. The person in charge provided soap to correct the violation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed containers of raw beef stored over cooked chicken in the reach-in line cooler. Raw eggs over sauce in the two-door reach-in cooler. Raw wings over egg rolls in the reach-in unit. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The raw foods were relocated below ready-to-eat foods to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed two uncovered containers of food in the reach-in cooler and walk-in freezer. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation.
3-304.11 Food Contact with Equipment and Utensils - P -- Observed breaded shrimp stored in a box that previously contained raw shrimp. Do not place anything in a contaminated box--use a cleaned and sanitized container. The shrimp was voluntarily thrown away to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of utensils, blades and the chute on the grinder contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed white rice on the bar below 135°F (see temperature observations). Store TCS foods at 135°F or above when hot holding. The rice was voluntarily discarded to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed crab salad and cut cabbage on the bar above 41°F and c shrimp in the top of the reach-in unit at 46 F (see temperature observations). Store TCS foods at 41°F or below when cold holding. All items discarded to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P -- The sanitizer concentration in one wiping cloth bucket exceeded the acceptable limit. Sanitizer for wiping cloth buckets/bottles shall be made to 50-200 ppm if using chlorine for sanitizer. The wiping cloth solution was remade to the proper concentration to correct the violation. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed several spices in the cooking area and dry storage that were not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a box of rice seasoning on the floor in the walk-in freezer. Store food at least 6 inches above the floor to prevent contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed an in-use rice scoop stored in water at 91°F. During pauses in food preparation or dispensing, these utensils shall be stored in a container of water that maintains a temperature of at least 135°F and the container is cleaned at least daily; or other approved between-use utensils storage method. |
|
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 -- Observed rusty shelves throughout. Threshold at the entrance of the walk-in cooler needs to be repaired or replaced where is has become detached with water/debris underneath. Replace the handle on the middle reach-in prep unit. Continue repalcing rusted shelving throughout. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Observed heavy build-up of grease in the filters over the cook area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Continue filling in low areas of grout in the kitchen. Paint chipping on door jambs at the entrance to the meat room. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floor drains throughout. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C -- Observed nonfunctional equipment in the back of the facility and ice maker at the waitress station. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove equipment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C -- The lighting under the hood measured 30 foot candles. Provide 50 foot candles at a surface where employees are working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. New bulbs have been placed underneath but not achieving the amount of foot candles needed.
6-303.11 Intensity-Lighting - C -- Provide lighting at the back door where the bulbs are not working. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace the bulbs.
6-303.11 Intensity-Lighting - C -- The lighting at the waitress station over the hand sink and drink machine measured 16 foot candles. Provide 20 foot candles at a surface where food is provided at buffets and salad bars, inside equipment such as reach-in and under-counter refrigerators; and measured 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Replace the bulb. |