| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A)-(L) Person-In-Charge-Duties - Pf - REPEAT
Facility had several priority/priority foundation items found out of compliance today. Active managerial control is not being exercised in the kitchen. PIC shall ensure rules in the code for food safety and handling are met, as outlined in the responsibilities listed in 2-103.11 (A) - (M). CDI- P/Pf items found out of compliance corrected at time of inspection. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash- P -REPEAT
Observed an employee mop the floor than proceed to food handling without washing her hands first. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, Instructed the employee to wash her hands
2-301.12 Cleaning Procedure-
Later observed the same employee wash her hands less than the required hand washing procedure. FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply cleaning compound
(3) Rub together vigorously for at least 10 to 15 seconds.
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using an approved method.
CDI, education provided. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Observed broccoli stored in a container underneath the prep counter without a lid. Spices not in-use at the grill station were also uncovered. FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
CDI, lids were added on all items. |
|
22
|
3
|
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 - REPEAT
Several items in the flip top unit were filled past the fill line holding above 41F. All cold TCS food shall be maintained at 41F or below.
CDI, the flip top was not working and PIC was using ice to maintained temperature however product was not submerged. Items were still in the time parameter and placed in the walk-in cooler to rapidly cool |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking- Pf - REPEAT-Verification required
None of the cooked foods in the walk in cooler or walk in freezer were dated. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
EHS will return March 6,2026, to verify all cooked food are properly dated. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers- Pf -
Chemical needed to be relabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
7-201.11 Separation - Storage (P)
Observed Listerine stored next to a meat slicer underneath the back prep table. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
CDI, Listerine was relocated |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C - REPEAT
Several spices at the grill area were stored in unlabeled containers. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Replace labels when containers are changed or cleaned. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected- C - REPEAT-
Thank you for adding a door sweep at the bottom of the door and repairing the damaged screen however, outdoor lighting was still observed on the edge of the door frame. Protect outer openings of establishment from insect or rodent entry. Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)- Repeat
Observed several prep-portion food containers stored directly in contact with the rice inside all rice cookers. PIC was using the rice cooker as a hot holding method to keep orders hot. Also noted, a pot stored directly on top of cooked tempura. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
No points taken due to incorrectly marking on previous inspection |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints- C - REPEAT
PIC was not wearing hair restraint while working with food upon arrival of inspection. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Item has been a repeat since 2023. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
-302.15 Washing Fruits and Vegetables (C)
The PIC was cutting broccoli on the counter and did not wash it before cutting. The PIC stated that the broccoli would be washed in
the wok before use. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before
consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being
cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. It was requested
that the PIC wash the broccoli in the prep sink before moving it to the wok where there is other food and clean dishes. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing- C
Observed a clean strainer store on a wire wrapped around pipes on the wall. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
There was a container observed stacked while wet above the 3 comp sink. Equipment and Utensils, Air-Drying Required-After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried or used after adequate draining before contacting FOOD. Allow the utensils to air dry. |
|
47
|
1
|
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) REPEAT
Torn gasket on the low reach-in that not in use. Several lids and containers were found cracked or damages. Repair the flip top unit that no longer working. The bin the PIC was using for cut broccoli was found badly cracked. Equipment shall be maintained in good repair. Repair listed items
4-205.10 Food Equipment, Certification and Classification- REPEAT
Major improvement on replacing most of the non-food grade containers however one containers was found used to stored food. Cardboard being used to line the racks to were the single-service plates are stored. Soda crates being used as shelving found behind the entrance door. 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 American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.12 Cutting Surfaces (C) REPEAT
Replace the stained and highly discolored cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (C)
There was no sanitizer available in the kitchen while in operation. Sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation.
CDI - PIC made sanitizer at the 3 compartment sink in a bucket for wiping cloths. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat
Exterior surface of equipment and the routing rack in the microwave needs cleaning. Cleaning needed between and behind all make line equipment and of dripping grease from hood vent. Cleaning also needed of gaskets that no longer in-use and the vent hood where grease has accumulated. Rusting prep table bottoms and legs need to be scrubbed down so that it is not flaking. The shelving where the eggrolls on the countertop placed required detail cleaning. Several exterior surface of in-use containers holding food had black build up presence. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Observed a leak at the prep sink coming from the faucet when the water is turned on. Plumbing shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles- C -
Dumpster side door was observed opened. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - REPEAT-
Damaged safety- latch on the walk-in cooler door. Replacement still needed of cracked floors in back of kitchen. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT
Cleaning needed behind the grill station and the legs of the equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Employee's cell phone was observed resting against to-go container. Also noted, employee's spices and food was intermingled with beverages and food items used for the restaurant. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |