| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration (Pf) - Observed PIC with a few priority violations found out of compliance today. 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. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection. -CDI- REHS discussed in great detail with PIC on all priority violations and solutions. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) - Observed PIC unable to list any of the symptoms of exclusions but one and unable to answer major of final cook/hot holding temperatures, and not able to list any of the big six foodborne illnesses. The PERSON IN CHARGE (PIC) shall demonstrate this knowledge by:
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease.
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
(17) Explaining how the PIC FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. -CDI- REHS discussed all details from quizzing, REHS went over all priority violation in great detail and providing solutions. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf) - Observed one can dented on top seal and sharp angle on its side. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. -CDI- PIC wrote x on time and also "do not use" |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Observed 2-3 soda nozzles with debris build-up. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. -CDI- PIC brought back to 3-comp sink to be re-washed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) - Observed one container of lo mein stated by PIC was cooked and left in the walk-in cooler overnight to cool down. Today the temperature was reading 43F. Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature.
-CDI- PIC voluntarily discarded |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - REPEAT - Observed white rice held at 119-121F on one of the rice cookers. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. -CDI- PIC voluntarily discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - Observed one purple chemical spray bottle not labelled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. -CDI- PIC labelled bottle.
7-201.11 Separation - Storage (P) - Observed purple bottle degreaser stored above prep table sink and one sanitizer spray bottle stored on the side of dry storage rack next to food. 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- PIC removed all chemical bottles misplaced and put them at dedicated chemical storage rack under 3-comp sink.
7-202.12 Conditions of Use (P) - Observed one hotshot bug spray on site. POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in labeling,
(3) The conditions of certification, if certification is required, for use of the pest control materials
-CDI- PIC took bug spray to personal car to take home. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - REPEAT - Observed cooked chicken wings sitting out at room temperature cooling down that stated by food employee as cooked 10 minutes prior to inspection. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
-CDI- PIC brought chicken wings to walk-in cooler uncovered to cool rapidly (check temp log). |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed several squeeze bottle liquids such as water, oil, and soy sauce all missing labels. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-501.111 Controlling Pests (Pf) - REPEAT - Observed 4 live cockroaches by the back prep sink. The PREMISES shall be maintained free of insects, rodents, and other pests. 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;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions.
-CDI- PIC called pest control for emergency visit.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) - Observed one mop bucket with standing out water on the premise; there is one dead cockroach in the women's bathroom. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests- Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Observed one sanitizer bucket stored directly on the ground by the cashier station. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (C) - Observed 3 buss tub plastic containers stored outside above the electrical box to air dry, dish washer stated he is using the sun to dry. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
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) - Observed condenser line of the walk-in freezer leaking, causing ice the build-up on the floor; both gaskets of the walk-in cooler and freezer door are torn and needs replacing. The floor tiles in the walk-in cooler are chipped and damaged; |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Observed chlorine test strips expired since 2016. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. -CDI- REHS provided line of test strips until new ones can be ordered. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Observed both gaskets of walk-in cooler and freezer with black build-up; the exterior of equipment such as stovetop and sides of fryer have debris build-up. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf) - Observed hot water at the 3-comp sink only able to reach 107-108F. The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT.
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. REHS will return in 10 days to verify once the hot water at the 3-comp sink is able to reach 110F until then REHS instructed PIC to use pot at stovetop to warm water to 110F for proper washing of dishes. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P) - Observed both prep sink and one of the 3-comp sink drain lines hanging in the floor drain with no air gap. 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. REHS will return in 3 days to verify once all the drain lines mentioned of at least an one inch air gap.
5-205.15 System Maintained in Good Repair (C) - REPEAT - Observed front handwashing sink leaking water on both handles; both sink fixtures of the 3-comp sink are leaking water. The top part of the urinal is leaking water when flushing which is also wrapped in paper towels. A PLUMBING SYSTEM shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) - Observed both trash receptacles side doors and top lids left open. 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 |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) - REPEAT-
Observed floor tiles cracked inside the walk in cooler and walk in freezer. Also noted, cracked floor tiles near the mop sink. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Replace cracked floor tiles in the walk in cooler
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT - Observed several ceiling tiles with water stains in the dining room. Observed one light bulb missing at the front griddle station, and one light bulb out at the back grease hoods. 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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - Observed several personal phones, chargers, and earbuds stored intermingled on shelving and on top of bulk container lids throughout the kitchen. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |