| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P)
Little to no hand washing completed during the inspection. Observed the employee assist with orders at the register than resumed to the kitchen to food handling without hand washing her hands. EHS had to remind the PIC/ employee to wash her hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, A when to wash hand out was given to the PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed unwashed vegetables stored above sauces in the reach-in. Food shall be protected by separating unwashed produces and ready to- eat food.
CDI, PIC corrected the storage order |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Food items in the front reach-in was observed holding above 41F. Delatrak placed in the reach-in at the start of the inspection and checked approximately 30 minutes later. The ambient temperature was measured around 46F. Chicken held on time but lacked timestamp was holding at 61F. Maintained all cold TCS food at 41F or below.
CDI, the thermostat was adjusted and the temperature dropped to 35F. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
During the inspection, the facility was observed using TPHC for chicken items; however, no time stamps were present on the products. At the start of the inspection, the EHS inquired about the facility’s TPHC procedures. The PIC stated that the chicken was being held on time control and estimated that it had been removed from cold holding around 10:15 to 10:25 AM. Later in the inspection, the PIC was observed placing the previously held chicken back into the reach-in cooler with the intent to retain it for future sale. The PIC also mentioned that the facility would be closing soon due to low business volume. This prompted the EHS to ask what happens to the chicken during slow periods. The PIC indicated that the chicken is returned to the reach-in cooler. If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (Pf)
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P)
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.
CDI, EHS informed the PIC on the properly TPHC procedure. Empathized that the chicken shall be discarded right at 2pm. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-304.11 Food Contact with Equipment, Utensils, and Linens (P). REPEAT
Observed grocery bags used to store vegetables in tall reach-in and the reach-in. Food shall only contact surfaces of adequately cleaned and sanitized equipment and utensils. CDI - PIC removed grocery bags away from the food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Utensils in the service area were found with the food contact portion facing upward. Clean EQUIPMENT and UTENSILS shall be stored Covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment- REPEAT
Several rusted shelving throughout the kitchen. Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification-
Both knife rack are being held to the wall with raw exposed wood.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 American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
403.11 Cleaning Agents and Sanitizer, Availability (C)-
Observed no sanitizer available during inspection. Cleaning agents that are used to clean EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation.
CDI, sanitizer was made during the inspection.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Facility test strips expired in Sept. 2025. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CDI, EHS provided the facility will test strips. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-REPEAT
Cleaning is needed throughout the kitchen, particularly on the equipment legs, exterior surfaces, and all gaskets. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. AND NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Cleaning needed area the dumpster area. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT
Extensive cleaning is needed along the baseboards throughout the kitchen, especially beneath the prep stations and drain boards. . 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.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Baseboards throughout the facility needs resealing to the wall. Re-caulk the hood back to the wall. Patch the opening in the wall underneath the dish pit. 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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) REPEAT
The vents underneath the oven hood and the batter station require cleaning. There is excessive buildup of dust and flour on the vent covers. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |