| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure-
Food employee observed turning off faucet with their hand after rinsing off the soap instead of using a papertowel. CDI - REHS spoke with the food employee about using a papertowel and they rewashed their hands.
(C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness- VERIFICATION REQUIRED within 72 hours (2/6/26)
The dish machine is currently not sanitizing. It was observed that the chemical is not siphoning from the bottle to the dish machine correctly. REHS will return on Friday (weather permitting) to verify that this is completed.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F).
(D) If another solution of a chemical is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions. (P) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16-TCS FOOD Hot and Cold Holding -
Observed tomato basil soup in the hot box at 125 degrees F. The temperature control knob on the hot box was observed to be at the lowest setting. CDI - PIC reheated the tomato basil soup to 165 degrees F and placed in the soup area hot holding instead of the hot box.
(A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT-
Observed a container of housemade ranch with no date mark that was opened prior to today. Observed a container of chicken salad from yesterday that did not have a date mark. CDI - PIC dated items.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI- Person in charge dated items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods- REPEAT
Cooked chicken that was cut and turkey were being cooled tightly wrapped in plastic at the bottom of the sandwich fliptop cooler which isn't a unit deisgned to cool. CDI - PIC placed them on a tray and placed the tray in the freezer to finish the cooling process. Discussed only using the walk in cooler (once it is fixed) and the freezer to cool from now on.
(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
4-301.11 Cooling, Heating, and Holding Capacities- VERIFICATION REQUIRED WITHIN 10 DAYS (Friday 2/13/26)
Walk in cooler is currently not operational, and the facility only has limited options to cool at the moment. REHS will return on Friday 2/13/26 (unless fixed earlier) to verify that this is completed.
EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
Multiple sauce bottles in the fliptop cooler found not labeled. Discussed using color coding or physically writing labels.
Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -
A stack of clean dishes found stacked wet. Do not stack dishes while they are wet, allow them to air dry first.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment- REPEAT
The walk in cooler and dish machine are currently not operational.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp..
4-202.11 Food-Contact Surfaces Cleanability-
Container found with chipped corners which renders it no longer easily cleanable. CDI - PIC voluntarily discarded the container.
Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
Sticker residue found on the nonfood-contact side of multiple containers.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.13 Scheduling Inspection and Service for a Water System Device - REPEAT, VERIFICATION REQUIRED WITHIN 10 DAYS (Friday 2/13/26)
PIC does not know when the water filter was installed, when it goes out, or how often it needs to be changed. PIC indicated that a third party is responsible for changing it out, and they will need to receive the information from them and keep a log of it from now on. Discussed marking "IN" and "OUT" dates on the filter itself. REHS will need to verify that this is done by 2/13/26
A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE. Pf |