| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
Repeat violation
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Priority foundation (Pf)
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
It was observed that several metal pans and utensils were soiled with food debris.
Corrected during the inspection (CDI): The affected items were washed, rinsed, and sanitized at the three compartment sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling.
Cooked time/temperature control for safety (TCS) foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F or below within a total of 6 hours.
It was observed that shrimp cooked on 5/13/26 in the single-door reach-in cooler measured 44°F.
CDI: the PIC voluntarily discarded the shrimp. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.
A food shall be discarded if it is inappropriately marked with a date or day.
It was observed that shrimp cooked on 5/13/2026 was incorrectly labeled with a date of 5/10/2026.
CDI: the shrimp was voluntarily discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers. (Pf)
Working containers used to store poisonous or toxic materials, such as cleaners and sanitizers, shall be clearly labeled with the common name of the material.
It was observed that chemical spray bottles were not labeled.
CDI: the chemical spray bottles were labeled.
7-201.11 Separation. (P)
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
It was observed that chemical spray bottles were stored next to clean dishes.
CDI: the chemical spray bottles were relocated. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Repeat violation.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Clean equipment and utensils shall be stored: in a self -draining position that allows air drying.
It was observed that several reusable cups on in the cup rack were stacked while wet. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
Repeat violation.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Cleaned single-service and single-use articles shall be stored in a clean, dry location, covered or inverted where they are not exposed to, dust, or other contamination.
The following was observed: plates, bowls, and to-go containers were not inverted or covered. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 Characteristics - Materials for Construction and Repair.
Materials used in utensils and food-contact surfaces of equipment shall not allow the migration of harmful substances or impart colors, odors, or tastes to food, and under normal use conditions shall be safe.
The following was observed: food items such as onions and carrots were stored in non-food grade containers in the reach-in cooler.
CDI: the PIC relocated the items to food-grade metal pans.
4-202.11 Food-Contact Surfaces.
Multiuse food-contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
It was observed that plastic food containers were damaged.
CDI: the damaged containers were voluntarily discarded. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature.
The wash solution temperature in spray-type warewashers using hot water for sanitizing shall be at least 160°F.
It was observed that the warewashing machine’s hot water sanitizing cycle was not reaching the required temperature.
CDI: the PIC adjusted the water heater, and the sanitizing rinse temperature increased to 160°F. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
It was observed that the customer women’s restroom did not have covered receptacles in each stall. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Premises, Structures, Attachments, and Fixtures - Methods - Repairing. (C)
Physical facilities shall be maintained in good repair.
The following was observed: water-damaged ceiling tiles in the customer men’s and women’s restrooms, the back kitchen area, and the unused dining area; gaps between floor tiles throughout the kitchen; and damaged ceiling tiles in the back prep area near the walk-in cooler.
6-501.12 Cleaning, Frequency and Restrictions.
Physical facilities shall be cleaned as often as necessary to keep them clean.
It was observed that vents throughout the establishment had dust buildup. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating, drinking, and smoking.
Lockers or other suitable storage facilities shall be located in a designated area to prevent contamination of food, equipment, utensils, linens, and single-service or single-use articles.
It was observed that a used beard restraint was stored on top of the warewashing machine. |