| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
Yes |
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few items in the walk-in refrigerator like two bins of ribs were uncovered and not in the cooling process. Improvement from the last inspection. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls at 47F in the flip top., Top layer sticking out of the cold wells was removed to the walk-in to cool. CDI - improvement noted. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 facility uses a date marking board however there are multiple batches of ribs and only one date. Facility freezes food a day or two after cooling and then takes out to thaw and uses a day or two later. No date marking system is maintained. Observed hot dogs not date marked. Facility has added items to the date marking board and will start dating bags of pork in order to maintain compliance after a conversation with the PIC. Repeat violation. CDI. h |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed gasoline stored in the dry storage room by the food. CDI - gasoline removed. Contamination not noted, however separation required. |
| 31 |
0 |
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 a sheet pan of cooked vegetables and shrimp covered while cooling. CDI - removed the plastic wrap and item cooled rapidly. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
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 one container of flour unlabeled. CDI - improvement noted. Repeat. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils in a dirty container. CDI - utensils and container removed for washing |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-502.11(A) Maintain utensils in good repair. Observed most cutting boards replaced but one remains with deep grooves and staining. Repeat. |
| 47 |
1 |
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. Continue cleaning efforts. Observed still areas where equipment and shelving has a build up. Repeat violation. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster with a damaged lid and an open door. Repeat violation.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of trash behind the restaurant near the back door. Discarded by an employee during the inspection. CDI. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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 grout repair is in process but deep grooves remain in areas. Continue efforts.
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. Continue floor, walls and ceilings cleaning efforts especially behind and under equipment. |