| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 Demonstration- REPEAT
Facility had several priority items observed during the inspection. Facility had 13 repeat items and 5 priority items found during today's inspection.Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF)
CDI, EHS/ consultant assisted with getting compliance |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No one was during the inspection was food safety certified. (A) 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 |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- C -
Observed an employee water bottle on upper shelving beside food ingredients. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. Store employee beverages in a way that may not contaminate food or equipment if spilled. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed multiple employees wash their hands with soap and water and then turn off sink handles with clean hands.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. (P)
CDI, educated and had the employees wash their hands the proper way |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance- Pf -
At the start of the inspection, observed the only hand sink in the kitchen blocked off by a rolling cart. Maintain access to handwashing sinks at all times and do not store anything in or in front of hand sinks.
CDI, the rolling cart was relocated
.
6-301.14 Handwashing Signage (C)
Missing hand washing sign in the men's restroom. A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. (C) |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity- Pf -
Observed several badly damaged coconut milk cans stored on the can rack in the storage room. Food packaging has be in good condition, intact and protect the food inside.
CDI, cans were placed off to the side for credit. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Observed several food that was not cooling uncovered in the tall reach-in cooler as well as the walk-in-cooler. Additionally, several spices not in-use were observed uncovered underneath the prep table. Also noted, unwashed peppers stored in it's original package stored next to frozen cakes in the reach-in freezers. FOOD shall be protected from cross contamination by storing them according to their cook time. Food shall also be covered when not cooling or in use.
CDI, lids were added on all items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-(A)(Pf)
Several clean containers were observed with sticker residual. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, all containers were placed at the 3-compartment sink to be wash, rinsed and sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT- verification required
Found empanadas stored in the 3-door reach-in at 79.5F. Also noted, cabbage stored in the front reach-in that had an ambient temperature of 47.5F. A can of opened tomatoes found at room temperature of the rack next to the hand sink. Cold TCS food shall be maintained at 41F or below.
the empanadas was discarded and the cabbage was recently made and placed in another working unit. EHS will return in 3 days to verified that the unit is properly functioning |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Cooked oxtails in the walk-in cooler was incorrectly dated with 6/2/26. The employee stated that the oxtail was prepared and cooked on Saturday 6/26/26. Also observed curry chicken in the walk-in cooler without a date mark. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, Saturday date was added |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Time as a Public Health Control- (Pf)
The facility uses TPHC on the makeline. However, when employees were asked about discard procedures, they stated that the food is discarded at the end of the night at 9:00 PM, rather than at the 3:00 PM discard time indicated on the timestamp. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf)
CDI, a copy of the TPHC will be emailed to PIC |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The wet wiping clothes were stored in a bucket that was measured above 400ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).(P)
CDI, EHS assisted the employee with diluting the solution |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) REPEAT
Employee was using the front reach-in at the makeline to cool recently cooked cabbage in a reach- in that had an ambient temperature of 47.5F Quickly cool foods using 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 cabbage was placed in the a working unit |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed flour stored in a container with two labels one on the side was labeled as corn starch and another as flour. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Controlling Pests- REPEAT
Witnessed a live cockroach crawl underneath the standing reachin cooler. In addition, observed an abundance of ants crawling on several produce items in the back storage area. Noted numerous mouse droppings throughout the facility, including on the ledge at the 3-compartment sink and in the back storage area. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies; C
(B) Routinely inspecting the PREMISES for evidence of pests; C
(C) Using methods, if pests are found, such as trapping devices or other means of pest control and
(D) Eliminating harborage conditions.
CDI, The owner was able to provided a recent invoice for treatment of rodent in 6/25/26 however not insect treatment. Schedule pest control service for ants and roaches.
6-202.15 Outer Openings, Protected (C)
The door sweep on the back door does not proper fix the door. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage -
Sliced and peeled onions were found stored in it's original containers in the walk-in cooler. FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) REPEAT
One wet wiping clothes were found stored on the prep surface. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a properly mixed sanitizer solution; and laundered daily. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- C -REPEAT
Observed one scooper stored in food with handles touching the food. 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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Prohibitions (C)
Observed a bucket of utensils, clean linen and aprons stored in the staff restroom. An employee stated that the facility does not use the utensils.Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination.
(B) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.(C) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Observed several dry spices and oil stored in non-easy cleanable containers. Also noted, facility reusing aluminum pans. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. |
|
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 that the facility painted the prep table legs and bottom, resulting in a surface that is no longer ANSI- approved or easily cleanable. Noted noncommercial chest freezers stored unlocked in the seating area. The facility was using grocery bags as liners, including a grocery bag placed inside the rice cooker with yellow rice. All frozen cakes were also stored in grocery bags without proper protective covering. Additionally, several bungee cords were being used to support the shelving rack above the 3-compartment sink. The pipes at the hand sink were being supported by a rope. 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.
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT-
Several equipment gaskets were in need of replacement throughout the facility. The walk-in cooler door did not self-latch. The 3 door reach-in cooler in the back storage area had an ambient temperature of 79.5F and the front reach-in cooler had an ambient temperature of 47.5F. Multiple utensils and lids were observed to be severely damaged. Nearly all shelving racks were rusted. Several table legs were broken, particularly the table at the drying rack and the table inside the walk-in cooler. Most gaskets at the makeline were torn. The burner was missing multiple control knobs. The flour container was damaged and chipped. The faucets at both the prep sink and the 3-compartment sink were loose and in need of adjustment. The under portion of the server station has began tp rust. Reseal the prep sink back to the wall. Maintain all equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.13 Drainboards.
The facility was unable to clean dishes or utensils due to an overflow of soiled dishes stored in all 3-compartment sink. Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Facility could not provided any test strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CDI, EHS provided a lengthy strip to PIC until more test strip can be order |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Cleaning needed throughout the kitchen, not limited to but of the gaskets, knobs, handles of the equipment and inside the non-functional equipment. The exterior surface of the blender was severity covered in food and other residual. Remove the shipping tape found on the side of the tall reach-in cooler. Cleaning needed of the light shield. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P) verification required
No backflow prevention device was found on the water foundation. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under § 5-202.13 P; or
(B) Installing an APPROVED backflow
EHS will return in 72 hours to verify that a backflow prevention dvice has been installed
5-202.13 Backflow Prevention, Air Gap (P)verification required
The pipes underneath the prep sink has fallen below the flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P
EHS will return in 72 hours to verify that an air gap has been provide
5-205.15 System Maintained in Good Repair-
One toilet and one urinal was observed out of order during today's inspection. A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C)
The staff restroom door leading to the kitchen was found cracked and not fully closed. Restrooms opening into kitchens do not have self-closing doors. Except where a toilet room is located outside a food establishment and does not open directly into a food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
keep door closed |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair- C -
Replacement needed of garbage dumpster with a hole in the side. Small dumpster showing areas of corroding in the front. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Contact waste management to replace/repair dumpster.
5-501.113 Covering Receptacles (C) -
Observed dumpster door opened on the side of the big dumpster. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
5-501.114 Using Drain Plugs (C)
Cardboard dumpster was missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
5-501.111 Area, Enclosures and Receptacles, Good Repair (C)
Remove the liter and excessive clutter around the dumpster area. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)REPEAT
Facility has abundance of equipment and items that are no longer in use. 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 .
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT
Observed grease build-up along the walls by the make line and on the hoods of the stove area. 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
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
Missing ceiling tiles were observed throughout the back storage area. The paper towel dispenser was nonfunctional and needs to be repaired or replaced. Multiple openings were noted in the walls, including beneath the drying rack and in the right back corner of the back storage area. Wall damage and water stained ceiling tiles were observed in both restrooms. The FRP paneling in the 3-compartment sink area was pulling away from the wall and needs to be resealed. Several outlet covers were missing throughout the facility. The baseboards in multiple areas were loose and require resealing to the walls. Floors, walls, and ceilings, including attachments such as soap and towel dispensers, light fixtures, and HVAC vents, shall be maintained in good repair. 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.
6-101.11 Surface Characteristics - Indoor Areas (C)
Observed wood like absorbent structure installed to the wall behind the prep sink. (b) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Cleaning needed of the vents underneath the hood at the grill area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |