| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above establishment foods in reach in cooler. Employee foods discarded. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink at bar area without soap. CDI, soap provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp. CDI, food re-arranged to have shrimp above raw chicken.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored without coverings in walk in cooler, dry storage and push cart not in use.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, raw seafood stored above ready to eat foods at under counter cooler and in walk in cooler. CDI, items re-arranged to have ready to eat foods above raw animal foods. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, cut cabbage, and cooked wonton held above 45F. Wonton observed in ice water not covering to where product reached in container. Lettuce and cabbage were observed out of temperature control. PIC stated items were removed from cooler at 11 am. CDI, item were placed on TPHC for remainder of time, and will be discarded once 4 hours have occurred. Observed TCS items in flip top holding temperature above 45F. Cooler was checked during inspection, flip top doors closed. Flip top cooled down to hold food to below 45F. PIC will monitor cooler, devide food into smaller batches. Flip top will be closed when not in use during serive. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in walk in cooler, and in reach in coolers without date mark. PIC stated items were made more than 24 hours prior to inspection. CDI, Items were date marked with correct prep/cook date. Ensure it ensure items that are frozen and thawed for use, contain freeze and thaw date. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial
food service only.-Pf Observed food establishment using RAID for roaches/ants and package states for household only use. CDI, PIC removed RAID from food establishment. Only use commercial food service pest control. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 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. -Pf Observed large, deep, containers of rice cooling in walk in cooler, covered. Observed large batch of chicken cooling in deep metal container. Items would have not cooled if EHS had not intervened. CDI, items placed in shallow vented pans. |
| 35 |
2 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back kitchen door was left open. PIC closed screened door. Observed screen door did not provide a tight fit to door frame. Observed crevice under door more than 1 inch.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing head covering on arrival. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths stored on counters, not in sanitizer. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items out of protective sleeve, with food contact surface down, stored on dusty counters. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout with dark build up throughout establishment. Counters and shelving in need of cleaning. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning throughout establishment. Especially under and around equipment.
6-501.11 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. Observed chipped tile throughout establishment. Repair. |