| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties -
Multiple priority items were observed during the inspection today. CDI - The priority and priority foundation items were discussed and fixed if possible during the inspection.
PIC shall ensure rules in the code for food safety and handling are met. (PF) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16- TCS FOOD Hot and Cold Holding - REPEAT, VERIFICATION REQUIRED WITHIN 72 HOURS (Friday 5/22/26)
The walk in cooler had an ambient of 46 degrees F and all the foods were found around the same temperature (see temp chart). All TCS foods in this unit were voluntarily discarded by the PIC. REHS will return on Friday to verify that this has been fixed.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Observed sausage from breakfast being cooled on the counter and was tightly wrapped in plastic which does not allow cold air to reach the product. CDI - PIC removed the plastic on the product. CDI - Sausage was moved to the fridge (because the walk in cooler is not working) to cool and vented the product.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Prohibitions.
Clean dishes found stored under where it is leaking from the ceiling. Dishes were removed and cleaned during the inspection.
(A) Except as specified in (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination.
(B) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- REPEAT
Shipping tape observed on the ice machine and the plate holder. Ice build up observed in the walk in freezer. Walk in cooler was not working today. Dump sink is currently out of order. Panel is coming loose at the bottom of the reach in cooler. Gasket is falling off at the bottom of the walk in cooler.
Equipment shall be maintained in good repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
4-402.11 Fixed Equipment, Spacing or Sealing- REPEAT
Recaulking needed on the handwashing sink in the kitchen.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D). |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature.
The wash solution while there was active warewashing was found to be 101 degrees F, whereas the detergent requires a minimum of 110 degrees F. CDI - Food employee added hot water to the solution until it reached 110 degrees F.
The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT
The reach in cooler and walk in cooler gaskets are in need of cleaning. The fan in the reach in cooler is in need of cleaning. Points maintained at half because the items from the previous inspection were addressed.
Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat - REPEAT
Leak observed in the 3 compartment sink handles.
Plumbing shall be maintained in good repair.
5-203.14 Backflow Prevention Device, When Required.
The coffee machine is missing a backflow prevention device. CDI - Will reassess next inspection. Please install a backflow prevention device or provide proof of an internal backflow prevention device or air gap by next inspection.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under § 5-202.13 P; or
(B) Installing an APPROVED backflow |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Friday 5/22)
The drain for the prep sink overflows when the prep sink is emptied. The pipes underneath the 3 compartment sink are leaking onto the floor and there is a pool of sewage on the floor beneath it. REHS will return on Friday 5/22/26 to verify that this has been completed.
Maintain sanitary sewage system. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
The trash can in the women's restroom is missing a cover.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C). REPEAT.
The corner of the wall going into the dish machine area is in need of repair. Wall in need of repair underneath dish machine. Window and windowsill by the dish machine is in need of repair. The wall near the same window is in need of repair. Peeling paint observed by the same window. Floor throughout is in need of regrouting. Wall by backdoor is in need of repair. Wall by front door in need of repair. The wall by the handwashing sink in need of repair. Front doorway in need of repair. The wall in the side storage room where the water bottles are located are in need of repair. Ceiling is leaking by the entrance to the walk ins. Baseboard is missing by the walk ins.
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.
6-501.16 Drying Mops(C) - REPEAT
Mop found stored with the head facing upwards instead of downwards. Mop must be stored with the head down and not touching the floor.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |