| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf Observed no certified food protection manager at the time of inspection and there was not adequate active managerial control. Observed multiple risk factor violations during inspection. . |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Atleast one certified food protection manager shall be present during all operational hours and demonstrate good managerial control. Observed no certified food protection manager at the time of inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf Observed no paper towel at dish area and dry goods area handsinks. CDI, paper towels were provided for each sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 - Safe, Unadulterated, and Honestly Presented: Food shall be safe for consumption, unadulterated and honestly presented. P Observed bell pepper with mold accumulation in walk in cooler. CDI, bell pepper was voluntarily discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed in walk in cooler bell pepper sitting directly on rusted shelving in walk in cooler. Observed in 2 door cooler, sliced tomato sitting directly on shelving. CDI, items were voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed in walk in cooler 1: queso temping at 45F, pinto beans at 45F, shredded chicken at 47F, refried beans at 44F, and salsa at 44F. CDI, PIC voluntarily discarded all items. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed lettuce in the walk in cooler with no date. CDI, PIC placed correct date on lettuce.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P Observed in walk in cooler 1: A container of pinto beans dated 5/2/26, container of pinto beans dated 5/3/26, and 2 containers of salsas dated 5/2/26 and 5/4/26. CDI, PIC voluntarily discarded all items. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on work top surface. Store in sanitizer between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle directly touching ice at wait station. Keep handles out of food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes stacked wet at utensil storage. Stagger dishes to allow for air drying. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. Multiple cutting boards throughout the kitchen were observed to have deep grooves and very worn. Re-surface or replace cutting boards.
4-205.10 - Food Equipment, Certification and Classification: 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 ANSI-accredited certification program. Observed a household griddle in the wait station area. Remove household intended from the facility.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed rusting shelving throughout kitchen. Observed missing backplate to Victory make table. Observed dislodged door on 2 door Superior freezer. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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. Observed floor tiles are cracked/broken and need to be regrouted and repaired/replaced. Observed multiple baseboards throughout kitchen broken or missing. |