| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Person in Charge (PIC).
Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report health conditions and activities related to foodborne disease transmission to the person in charge, and the establishment shall maintain and implement required written procedures and plans.
It was observed that no employee health policy was in place.
CDI: the PIC was provided with an employee health plan during the inspection. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events. Priority foundation (Pf)
The facility shall maintain written procedures for employees to follow when responding to vomiting or diarrheal events to minimize contamination and exposure to employees, consumers, food, and surfaces.
It was observed that the establishment did not have a vomit and diarrhea clean-up plan.
Corrected during the inspection (CDI): The person in charge (PIC) was provided with a plan. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat foods, cooked foods, fruits and vegetables, and from other raw animal foods during storage, preparation, holding, and display. Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings.
The following was observed: raw fish and shrimp stored at the bottom of the seafood prep unit were uncovered; beef ribs in the walk-in cooler were uncovered; boxes of raw chicken were stored next to bags of onions and carrots; uncovered ribs were stored next to rolls and above potatoes; and raw chicken was stored next to baby bok choy.
Corrective action: the PIC covered and rearranged the food for proper storage during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
The following was observed: no sanitizer was available to sanitize food-contact surfaces (such as tables and food prep. cooler surfaces); metal pans and lids were soiled with dust and food debris; and the meat slicer was soiled with dust and food debris.
CDI: the PIC prepared sanitizer during the inspection.
*The EHS will return within 10 days to verify that the pans, lids, and slicer have been thoroughly cleaned. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking
Beef shall be cooked to at least 155°F.
It was observed that the steak was cooked to 145°F
CDI: The steak was allowed to continue to cook until it reached at least 155°F |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding.
TCS foods shall be maintained at 135°F or above for hot holding.
It was observed that chicken wings were being held in a fryer basket above the fryer at 128°F.
CDI: the wings were reheated to 198°F. It was recommended to the PIC to obtain a hot holding cabinet should he wish to continue to hold wings after being cooked. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels.
Food packaged in a food establishment shall be labeled with the common name of the food or, if none exists, an adequately descriptive identity statement.
The following was observed: containers of sugar, seasoning salt, chicken breader, seafood breader, MSG, and several sauces were not labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests.
The premises shall be maintained free of insects, rodents, and other pests by routinely inspecting the premises for evidence of pests and using methods, if pests are found, such as trapping devices or other means of pest control.
It was observed that mouse droppings were present on the floor in the dry storage area and on the lid of a mayonnaise storage container. The establishment is currently being serviced monthly by a certified pest operator. The EHS strongly recommends increasing treatment frequency to at least twice per month to prevent rodent activity on the premises. PIC cleaned the mayonnaise lid.
*The EHS will return within 10 days to verify the droppings have been cleaned and that no evidence of pests remains. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage.
Food shall be protected from contamination by storing the food at least six inches above the floor.
It was observed that containers of soy sauce and containers of mayonnaise were stored on the floor in the dry storage room. In addition boxes of cooking oil were stored on the floor inside the walk-in cooler. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Jewelry - Prohibition.
Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
It was observed that a food handler was wearing a wristwatch.
2-402.11 Hair Restraints - Effectiveness.
Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
The following was observed: a food handler was not wearing a hair restraint or beard restraint. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed.
It was observed that scoop handles were stored in seafood and chicken breading. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Clean equipment and utensils shall be stored: in a self -draining position that allows air drying. It was observed that several stainless steel pans and bus pans in the air drying area were stacked while wet. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles, Use Limitation.
Single-service and single-use articles may not be reused.
It was observed that single-service soy sauce containers and mayonnaise containers were being reused.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Cleaned single-service and single-use articles shall be stored in a clean, dry location, covered or inverted where they are not exposed to, dust, or other contamination.
It was observed that aluminum pans were stored right-side up.
4-904.11 Kitchenware and Tableware.
Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
It was observed that Styrofoam cups were uncovered and not stored in their original packaging or inside a cup dispenser. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-101.11 Characteristics - Materials for Construction and Repair
Materials used in utensils and food-contact surfaces of equipment shall not allow the migration of harmful substances or impart colors, odors, or tastes to food, and under normal use conditions shall be safe.
The following was observed: food items such as onions, garlic pepper seasoning, seafood breading, and all-purpose seasoning were stored in non-food grade containers.
*The EHS will return within 3 days to verify that all unapproved food containers are no longer in use in the establishment.
4-501.11 Good Repair and Proper Adjustment.
Equipment shall be maintained in a state of good repair and condition.
It was observed that the walk-in freezer had excessive ice buildup. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices.
A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.
It was observed that no test strips were available in the establishment.
CDI: the EHS provided the PIC with test strips. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
It was observed that the shelf above the food prep sinks and the curtain at the entrance to the mop sink area were soiled, and the top of the ice machine had dust buildup. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures. (C)
Plumbing fixtures such as toilets, and urinals shall be cleaned as often as necessary to keep them clean.
The following was observed: the underside and bases of the urinals and toilets in the men’s restroom were soiled, and the faucets at both kitchen hand sinks were soiled. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.
It was observed that the dumpster doors and lids were open.
5-501.115 Maintaining Refuse Areas and Enclosures.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items.
It was observed that there was an excessive amount of debris inside the dumpster enclosure. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions.
Physical facilities shall be cleaned as often as necessary to keep them clean.
The following was observed: dust buildup on the return vent and a leaking urinal handle when flushed in the men’s restroom; soiled floor drains in the kitchen; a detached ceiling return vent, a hole in the wall next to the sink, and a loose light shield above the stalls in the women’s restroom; a damaged ceiling near the light fixture in the men’s restroom; and a hole above the doorway entrance to the mop sink room. |