| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
Observed no active managerial control of the establishment. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. A verification visit will be performed and REHS will provide facility with food safety information in a compatible language.
CDI, EHS assisted with compliance |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) REPEAT
Oven mittens were stored inside the back hand sink. Maintain access to handsinks at all times.
CDI, Relocated the oven mittens |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - REPEAT
Several large quality of meat product that's been removed from its original packages was mingled in with other protein and uncovered wonton in the long chest freezer. In addition, raw chicken and beef stored above large buckets of lemonade in the walk-in cooler. Also observed, raw shrimp stored above vegetables in the reach-in. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI, Items were arranged according to its final cook temperature. Food storage chart provided. Covering was added to the wontons |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
A blender stored on the spice shelf and marked as clean was found with heavy buildup of dry spices and residue. Multiple utensils were also observed with build up. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI, utensils and blender moved to dish area to be washed. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Observed a container of cooked wings cooling in a tightly sealed in the walk-in cooler (60-112F). PIC stated that the wings were cooked approximately in an hour ago. 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, the lids was vented to allow the wings to rapidly cool |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)
Outdoor light was observed entering from the bottom of the door frame, and the door frame was noted to be corroded. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.
Repair or replace the door |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
An employee was seen attempting to thaw out packaged shrimp in the 3-compartment sink. EHS informed the employee meat prepared such as thawing shall be done in the designated meat prep sink. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) -REPEAT
Sanitizer container measured at 10ppm and wet wiping cloths stored on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chlorine sanitizer solution at a concentration of 50-200ppm.
CDI, the rags were put in to sanitizer solution that was remade and tested at the correct strength. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) REPEAT
One scooper was stored on a rusted shelf in the dry storage area. Another scooper was found inside a container of dry spice without a handle. Additionally, the utensil water temperature measured at 57F.
Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. CDI, the water was poured out of the container. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)REPEAT
Observed household rice cooker and blender in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - REPEAT
Observed soiled gaskets on the low reach cooler and walk-in cooler. General cleaning needed throughout the kitchen in particular the exterior surface of the equipment and handles. All metal racks required cleaning. Non-food contact surfaces and utensils shall be clean to sight and touch. Clean areas. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) REPEAT
Observed several cracked floor tiles and peeling paint above the prep sink. In addition too, several wall opening observed in the mop sink area. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Repair or replace cracked floor tiles.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Remove any unnecessary or unused items. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .
6-501.113 Storing Maintenance Tools (C)
Observed a plunger and tong stored together underneath the front hand sink.PIC stated that this items are used to clean the restrooms. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) - REPEAT
Observed low lighting in the dry storage area. The light intensity measured at 1.6FC The light intensity shall be: at least 10 foot candles above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning.
Replace light bulb in dry storage area. |