| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed staff onsite unclear about proper manual warewashing process and hazardous chemical set up at 3 compartment sink. EHS advises the PIC to ensure all staff, especially dishwashers, are knowledgeable of how to conduct warewashing and use of test strips. EHS noted the dishwasher onsite was not demonstrating understanding of the difference between wash and sanitize steps.
CDI- Education provided by EHS. Staff advised to create a sign for 3 comp sink with readable and simple instructions for staff to reference. Test strips should be stored somewhere easily accessible to the sink. All violations corrected during inspection. (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 3 comp sink with two sanitize basins set up; one with quat less that 50PPM, and one with Chlorine, exceeding 200ppm.
CDI- Both sinks drained and refilled. EHS advises PIC and dishwasher on proper manual warewashing. The difference between wash, rinse, and sanitize steps were outlined. EHS oversaw proper set up of sanitize basins with 250ppm quat, and chlorine basin was drained. EHS advised that the strength of chlorine in sink basin originally observed was hazardous, and creating bleach fumes in the back of store. PIC must ensure all staff are trained to understand the chemicals, their uses, and the test strips to verify. (-3) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed overfilled containers of portioned ranch dressing 43F-45F in fliptop, stacked above fill line.
CDI- PIC voluntarily discards top layer containers. Risk Control Plan or Permit Action may be taken if cold holding is out of compliance at the next inspection, due to pattern of violations. (-3) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed package of deli turkey stated to be opened yesterday without date mark.
CDI- EHS confirms prep date with PIC/GM and allows dating of turkey. No escalation of points for single item. (-1.5) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed lowest shelf in WIC with foods stored is <6” above the floor. EHS advises PIC to raise shelf to the next rung above so foods are not stored so near to the ground. Points not escalated due to improvement onsite. (-2) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed >200ppm chlorine in sani-buckets with wiping cloths.
CDI- Buckets remixed to lower concentration. EHS advises proper strength should be between 50-100ppm. (-0.5) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT.
5-205.15 Maintain a plumbing system in good repair.
Observed back hand sink unusable due to plumbing issue. PIC states that a work order has been placed but no estimation for completion available. EHS notes this hand sink has been unusable since August 2025 and should be urgently repaired. (-1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed wet cardboard on floor beneath 3 comp sink and meat slicer area. Increased cleaning frequency and removal of refuse is advised. (-0.5) |