| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Person in Charge (PIC) -
The PIC could not locate the employee health policy document and could not state the big 6 and their symptoms off the top of their head. CDI - REHS sent a digital copy to the establishment to print out for future use.
PIC shall ensure that:
(O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PIC, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A) (PF) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16- TCS FOOD Hot and Cold Holding - REPEAT , VERIFICATION REQUIRED WITHIN 72 HOURS (8/3/26)
Salsa was found at 44 degrees F in the bar fliptop cooler. Ambient temperature of this unit was found to be 40 degrees F. The ambient of the small low boy bar cooler was found with an ambient of 51 degrees F with multiple dairy products inside that had been in there for over a day. Cooked sausage in the fridge was found to be at 64 degrees F, everything else in this unit was found to be good temperature. Salsa was moved to be cooled because it only went out of temperature recently because PIC took a temperature earlier that morning. The dairy products were voluntarily discarded. Sausage was voluntarily discarded because it was also been held for more than 7 days. REHS will return on Monday 8/3/26 to verify that the bar low boy cooler has been fixed or no longer used for TCS food storage.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition
Observed cooked sausage in the fridge with a date mark from 7/20. CDI - PIC voluntarily discarded the product.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P)
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Sour cream that had been opened not today was found without a date mark. CDI - PIC voluntarily discarded the sour cream because they did not know when it was opened.
(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. (PF) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Surface cleaner found stored on the clean side of the 3 compartment sink. Sanitizer bucket with sanitizer was found stored next to clean dishes. CDI - Chemicals were relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Observed turkey croissants cooling in the bar fliptop cooler tightly wrapped. The bar fliptop cooler is not sufficient in capacity to cool. CDI - PIC unwrapped the croissants and placed them in the walk in cooler to finish cooling.
(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 |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) - REPEAT
There was a dead roach near the door to the walk in cooler.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
6-202.15 Outer Openings, Protected-
There is a gap underneath the backdoor where light shines through, which indicates that pests could enter through there. Seal backdoor.
(A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage Preventing Contamination from the Premises (C). - REPEAT
Observed boxes of food stored on the freezer floor and the walk in cooler floor. Facility had received the delivery yesterday morning.
Food Storage (A): FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - REPEAT
Kitchen employees were not wearing hair restraints.
(A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-
Multiple wet wiping cloths found on counters. Cloths were moved to the sanitizer bucket during the inspection. Sanitizer bucket was found at 0 ppm sink and surface sanitizer. Sanitizer bucket was remade at the proper concentration during the inspection.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Prohibitions.
The clean side of the dish machine is directly next to the dirty side of the 3 compartment sink and there is no splash guards in between. Splash guards will need to be installed on the ends of both of those areas or the order of the 3 compartment sink will have to be reversed.
(A) Except as specified in (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination.
(B) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.(C) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles - REPEAT
Observed a box of single-service trays on the floor.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-
The reach in freezer is currently not operational, but no food was stored in there. The low boy bar cooler was found to have an ambient of 51 degrees F, which is not sufficient to maintain the dairy products in there at 41 degrees F or less. The fliptop cooler in the kitchen had no food stored in it but it is not working.
(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.
4-202.16 Nonfood-Contact Surfaces-
The dirty towel container is cracked and is therefore not easily cleanable.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
4-205.10 Food Equipment, Certification and Classification-
Facility has a hot box in the kitchen that is not currently being used but the PIC stated that it was going to be used in the future that is not ANSI accredited. Please remove from the kitchen. If wanting to get a new hot box, please ensure that it is ANSI accredited.
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. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
Observed sticker residue on the nonfood-contact side of multiple clean containers. Remove stickers prior to washing. Use degreaser for dealing with sticker residue.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage (P)
Observed a leak underneath the prep sink by the backdoor. CDI - Maintenance fixed this during the inspection.
Maintain sanitary sewage system.-P |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C). - REPEAT -
Dumpster side door was found open.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT
There is some build up on the floors especially close to walls and under/between equipment.
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.
6-501.16 Drying Mops (C)
Drying mop found stored on the floor. Mop must be stored hung up and not touching the floor and in a position where it can drain.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed a broken floor tile by the dish machine.
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
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity Lighting (C) - REPEAT
Light intensity in the cook area undeneath the hood was 38 FC.
(C) At least 540 lux (50 foot-candles) shall be provided at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed an employee drink with no lid stored on the countertop where food preparation occurs. Observed an employee drink stored with milk in the low boy bar cooler. Both drinks were moved to the bottom and away from kitchen food and supplies.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |