| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: (Pf) Observed that the batteries for the dishwashing area paper towel dispenser were low and paper towels were not being dispensed. Provide paper towels or approved alternative for hand drying at each handsink. CDI: The batteries were replaced during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: (P) Observed the dish machine was not dispensing chlorine during inspection. Maintain sanitizer at correct concentrations when being used to sanitize. CDI: The dish machine had been set up with the detergent in the place of sanitizer. The chemicals were exchanged the dish machine read 100 ppm after the correction. Additionally, all dishes were rewashed, rinsed, and sanitized.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: (Pf) Observed two soiled scoops and one metal ware pan on the clean dishrack. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: These items were moved to the dish area to be rewashed, rinsed, and sanitized. Repeat violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) - Time/Temperature Control for Safety Food, Hot and Cold Holding: (P) Observed several items on the hot bar and in the warmer that were less than 135 F (see temperature log). Maintain TCS foods in hot holding at 135F or above. CDI: These items were placed on emergency time and were discarded at 2 PM. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) - Time/Temperature Control for Safety Food, Hot and Cold Holding: (P) Observed all items in reach-in #5 were above 41 F (see temperature log). Additionally, observed mozzarella cheese and buffalo ranch sauce above 41 F in the #14 reach-under. Maintain TCS foods in cold holding at 41F or less. CDI: The TCS items in reach-in #5 were voluntarily discarded and the items in #14 were left in the unit as the ambient air was 33 F. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: (Pf) Observed all cold items held on time in the salad station were not marked with a start time. The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. CDI: A start time was added to the cold times in this salad station. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 - Cooling Methods: (Pf) Observed corn cooling with a tightly wrapped plastic covering. 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. CDI: The plastic was loosened to allow for cold air flow during the inspection. Repeat violation; however, improvement from previous inspection as it was only one item.
4-301.11 - Cooling, Heating, and Holding Capacities: (Pf) Observed that reach-in #5 had an ambient air temperature of 43 F and all items were above 41 F (see temperature log). Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Verification Required by 5/15/26. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Observed sugar in a rolling bin that was not covered. Protect food from contamination sources not specifically noted by code. The PIC stated that the lid was being washed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed wiping cloths stored in a sanitizer bucket at a concentration of less than 150 ppm of quat. Additionally, observed wet wiping cloths on food prep surfaces. Hold in-use wiping cloths in sanitizer between uses at the proper concentration. Repeat violation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed one stack of metal pans that had been stacked wet on the clean dishrack. Air dry equipment and utensils after cleaning and sanitizing. Repeat violation; however, improvement from previous inspection as it was only one stack of pans. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed reach-under coolers in sandwich station with moderate food debris. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Repeat violation; however, this was a different unit than the previous inspection. |