| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.15 Where to Wash - PF- Observed food employee rinse their hands at the prep sink during the time of the inspection.
Food Employee instructed to wash their hands at the designated handsink during the time of the inspection. Ensure ALL food employees wash their hands in a handwashing sink. CDI |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
Yes |
5-202.12 Handwashing Sinks, Installation - PF- Need to increase the hot water temperature for the rear employee bathroom. Noted hot water only reaching 86 F during the time of the inspection. Provide at least 100F water at handsinks. Verification visit shall be made within 10 days (9-26-19) to ensure adjustments made for the hot water temperature. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P-REPEAT- Observed a bowl of raw shrimp stored above a containers of duck sauce and a container of raw chicken stored above heads of lettuce in the walk in cooler. Ready-to-eat food shall be separated and stored above raw animal food to prevent cross contamination. Noted raw pork stored over cartons of raw shelled eggs. Raw foods shall be separated based on species and final cook temperatures as well. CDI-Person in charge re-arranged the noted containers of raw chicken and raw shrimp below ready-to-eat items during time of inspection. The container of raw pork was re-arranged underneath the raw shelled eggs during the time of the inspection as well. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- REPEAT-Noted multiple soiled/dirty bowls, serving lids, vegetable peelers and knives that were stored as being cleaned on the storage shelves through out the prep area. Equipment food contact surfaces and utensils shall be clean to sight and touch. During the inspection, the food employee re-washed/rinsed noted containers at the 3 compartment sink then sanitized using the high temp dish machine. CDI |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- At the prep counter, noted a container of pork wonton was reading between 46-47 F during the time of the inspection. Maintain TCS foods in cold holding at 41F or less. Food employee discarded noted container of pork wonton during the time of the inspection. CDI |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Thawing - C- Noted a container of raw fish and raw beef thawing out on a storage shelf near the 2 compartment sink. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
Yes |
6-202.15 Outer Openings, Protected - C- Replace the door sweep at the bottom of the back entrance screen door. Ensure all doors are tightly fitted to the frame.
6-501.111 Controlling Pests - PF- Noted a few flies and gnats near the dish machine and 2 compartment sink. Keep the premises free of insects, rodents, and other pests. Verification shall be conducted within 10 days (9-26-19) to ensure pests management conducted. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - REPEAT-Observed a container of raw duck stored on the floor underneath the walk in freezer storage racks. Noted a crate of lettuce stored on the floor in the walk in cooler as well. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14 Wiping Cloths, Use Limitation - C - REPEAT-Noted wet wiping cloths were laying across the prep table surface during the time of the inspection. Wet wiping cloths are to be placed in sanitizer at the proper concentration in between uses. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C- Noted multiple pots, serving containers and lids stored on the floor underneath the wok station and central prep table. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - The storage racks in walk in cooler are showing signs of rust and the prep area table bottoms are in poor repair. These items may be re-painted with an approved paint. Noted the lid to the ice machine is damaged and needs repair as well. Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification - C- The domestic crock pot is not approved for use in a restaurant and must be removed or replaced with commercial equipment. 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. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C- REPEAT-Detailed cleaning is needed for ALL interior and exterior surfaces of equipment. Particularly the bottom surfaces of prep tables, the exterior surface of the rice cooker and all storage shelves through out the prep area. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
Yes |
No |
5-205.15 (B) System maintained in good repair - C- REPEAT-Need to repair the loose/damaged faucet nozzle on the 2 compartment sink. Noted a steady leak coming from the base of the faucet nozzle on the 2 compartment sink as well. Maintain a plumbing system in good repair. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Cleaning, Frequency and Restrictions - C - REPEAT-Floors underneath the wok station (cook station) and dry food storage area need cleaning. 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.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - All equipment that is no longer in use will need to be either properly cleaned and organized or removed from the establishment. 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. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C-Employee beverage observed on utensil storage shelf above the high temp dish machine during the time of the inspection. Employee beverages shall be stored away and below any food and food service preparation equipment, to prevent contamination of food and clean equipment.
6-202.11 Light Bulbs, Protective Shielding - C- Noted light shield covers are missing on a few of the light bulbs above the cook station. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |