| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - Observed no Certified Food Protection Manager (CFPM) on site. Kevin Yee was not present and is the only one who is a CFPM. A CFPM shall be present during all hours of operation. Recommend getting a second person certified.
At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-Accredited Program. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed an employee drink stored on the back hand washing sink. Corrected during inspection - drink moved to personal belongings cart.
A hand washing sink may not be used for purposes other than hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored above uncovered white rice in the 2-door reach-in cooler. Corrected during inspection - shrimp moved to bottom shelf to prevent contamination.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed a bottle of sanitizer without a label. Corrected during inspection - person-in-charge (PIC) discarded bottle contents.
Working containers used for storing poisonous or toxic material such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed broccoli cooling in the walk-in cooler in a large, deep plastic container with a lid on. After 10 minutes, broccoli had not cooled at all. Corrected during inspection - lid removed to facilitate rapid cooling.
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 coverhead contamination. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed a wiping cloth hanging on splash guard between vegetable prep sink & meat prep sink. Cloth had visible meat residue on it. Corrected during inspection - cloth placed in sanitizer bucket.
(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at a concentration specified under 4-501.114.
(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths use for other purposes. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans stacked wet on the dish drying shelving rack.
After cleaning and sanitizing, equipment and utensils shall be air dried. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed the dish shelves are rusted & need to be replaced. Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification - C - Observed several unapproved shelving units in the front serving area. 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 accredited certification program. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil residue build-up on the dry storage shelves & hood filters. Clean areas. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residue. |