| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. No point taken during transitional permit period. (-0) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed overfilled container of raw onion beside raw beef in fliptop, with raw and RTE making contact.
CDI- Contaminated portion of onions voluntarily disposed. Onion lidded. (-3)
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display.-P.
Observed raw chicken behind raw beef in fliptop.
CDI- Chicken and beef swap positions. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P
Observed rice noodles just completing commercial reheat for TPHC in microwave at 140F. EHS explained that due to reheat in microwave, commercial products reheated for TPHC or hot holding must reach 165F. (-0)
CDI- Noodles reheated to >165F before labeling for 4 hour TPHC at cook line. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-202.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Observed house made chili sauce stored in commercial package of another product, so sauce is not labeled with the proper food name. EHS advises PIC to purchase containers for storage of house made sauces and ensure they are labeled with product name. (-1) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed screen door at back of kitchen torn at bottom, and 1/8 inch gap between wall and door. Repair or replace door so it is fully sealed to prevent entry of pests. (-1) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled wiping cloths on prep tops throughout kitchen.
CDI- PIC sets up quat sani-bucket for cloths. EHS advises staff to have sani-buckets for front and back of kitchen set up before beginning service each morning. (-1) |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
EHS observed raw vegetables being cooked at wok which PIC states are not washed prior to use. EHS advised staff that produce must be washed with approved rinse aid or plain water to remove soil residue, debris, and other environmental contaminants. (-0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed plastic jug for chili sauce being used to store a different, house made sauces. Single service container is not intended for ware washing and cannot be sanitized- dispose immediately once empty, and do not reuse. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. TRANSITIONAL PERMIT ITEM.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed deteriorated storage racks throughout facility- dry storage, both walk ins, dish racks, Repair or replace deteriorated (peeling, rusting, etc) racks so they are smooth and cleanable. Complete by 08/10/2026. No point taken for transitional permit
item. (-0)
REPEAT. TRANSITIONAL PERMIT ITEM.
51 4-501.11 Maintain equipment in good repair.
Observed walk in freezer door is not seal closing. Repair by 08/10/2026. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT. TRANSITIONAL PERMIT ITEM.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed stained ceiling tiles in main kitchen. Replace by 08/10/2026. No points for transitional permit item. (-0)
TRANSITIONAL PERMIT ITEM.
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas.
Observed unsealed wooden attachment at wall to right of back hand sink. Remove unsealed wooden fixture which is absorbent and not cleanable. |