| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12A (C) Observed PIC without Food Protection Manager Certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Permit was issued on 4/2/26; therefore points will be deducted after 10/29/26. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11A (C) Observed a food employee’s partially eaten lunch plate stored on cutting board of prep unit. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. Employees shall eat only in designated areas to prevent contamination of exposed food, clean equipment, utensils, linens and single-service articles. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (P) Observed employees enter kitchen and don gloves to prepare food without washing hands. Hands shall be properly washed after handling soiled equipment, before donning gloves for working with food, and after engaging in other activities that contaminate the hands. CDI: EH educated employees on washing hands when entering kitchen and once hands are contaminated. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11A (P) Observed crates of unpasteurized eggs stored on same shelf and above ready to eat foods in reach-in. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: PIC relocated eggs to the bottom shelf during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 (P) Observed food employees wash and rinse tongs then proceed to use them for food without sanitizing them. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI: EH educated employee that food utensils shall be washed, rinsed and sanitized prior to use. Employee sanitized tongs and hung them up to air dry. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14A (P) Observed white rice not cooling at the proper rate. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: PIC voluntarily discarded the white rice. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16A,2 (P) Observed half & half, heavy whipping cream, house-made yum yum sauce, French toast batter, liquid eggs, mascarpone cheese, garlic & oil and sweet cream coconut sauce with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: PIC voluntarily discarded all items. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) Observed garlic & oil, French toast batter, sweet cream coconut sauce, house-made yum yum sauce, pickled daikon & carrots and house-made musubi sauce without date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC voluntarily discarded all items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 (P) Observed spray chlorine sanitizing solution at disinfectant levels or greater. Properly mix sanitizing solution to a concentration of 50-200ppm chlorine or approved equivalent. CDI: Sanitizer was diluted during inspection and registered at 50 ppm.
7-102.11 (Pf) Observed spray chlorine sanitizer bottle without a label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS shall be clearly and individually identified with the common name of the material. CDI: PIC labeled sanitizer bottle during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (Pf) Observed white rice and green sticky rice cooling with tight fitting covers. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI: Containers were vented to facilitate heat transfer. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 (C) Observed sauce bottles and food containers without labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label foods once removed from original packaging. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 (C) Observed back door open and gaps around screen door. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. If back door is going to be left open, properly seal screen door to prevent the entry of pests and/or rodents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11A,3 (C) Observed containers of sugar, syrup, chili oil, rice, tapioca pearls and brown sugar stored on the floor. FOOD shall be protected from contamination by storing the FOOD at least 6 inches above the floor. Store all foods off of the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 (C) Observed food employees without hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees shall wear hair restraints when preparing food and handling clean utensils/equipment. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12A (C) Observed scoop handle touching the sugar and a clear container being used as a scoop in rice. Scoops shall have handles to prevent contamination and allow for proper utensil storage. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. Provide scoops with handles and store handles up and out of the food.
3-304.12 (C) Observed ice scoop, spoons and stirrers stored in water with a temperature <135F. FOOD preparation and dispensing UTENSILS shall be stored in running water to flush particulates to the drain, in a container of water if the water is maintained at a temperature of at least 135F or on a clean portion of the FOOD preparation table or cooking EQUIPMENT. In-use utensils shall be stored in water of at least 135F. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (C) Observed food trays stored with food contact surface face up. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Invert or cover trays to protect food contact surface.
4-903.11A(C) Observed a bag of plastic forks stored on floor behind counter and plastic sleeves of cups/lids stored on shelf under wastewater line. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Store all single-service items off of the floor and in locations to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 A-E (P) Observed a basket being used to cook sticky rice. PIC was informed during plan review that a basket was not an approved food contact surface. Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. CDI: EH required basket be removed from establishment.
4-205.10 (C) Observed domestic air fryer being used by establishment. Food equipment shall be used in accordance with the manufacturer's intended used and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace domestic air fryer with a commercial NSF/ANSI approved appliance. Email specification sheet for approval prior to purchasing.
4-501.11A (C) Observed reach-in cooler not maintaining foods at 41F or below. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Repair/replace reach-in prior to using for TCS foods. |