| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
No signage is available at the wait station on the left. EHS provided new signage. |
|
15
|
1.50
|
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
Ground beef (to be cooked to 155F) was stored behind steak (to be cooked to 145F) in a refrigerated drawer under the grill, such that ground beef is passed over the steak when removed to cook. CDI PIC switched these around so that the steak is to the back. |
|
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
TCS items held in the prep cooler on the cook line were holding at temperatures above 41F. CDI these items were voluntarily discarded by PIC. Repeat. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-203.12 - Temperature Measuring Devices, Ambient Air and Water: Ambient air and water thermometers shall be accurate. Pf
The thermometer placed inside of the prep unit at the front read 32F while TCS foods were holding above 41F. EHS food thermometer read ambient temp at 47F after having been placed in a drawer of the prep unit for a few minutes. VERIFICATION REQUIRED BY 12/3/25. Repeat. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
Observed one live fly in the kitchen and gnats in the sink in the wait station on the left side of the restaurant. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on floor of WIF. Place boxes on shelf or crates. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
Sink and surface sanitizer used for surfaces were at a lower concentration than required. CDI the sanitizer was remade with chlorine bleach. VERIFICATION BY 11/24/25. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 - Washing Fruits and Vegetables: Wash fruits and vegetables prior to use.
Tomatoes were observed being cut prior to having been washed. Ensure these are always washed at the prep sink prior to prepping. |
|
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.
Pans and metal food containers that were stored in the clean pan rack were stacked while wet. |
|
47
|
0.50
|
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.
Cutting boards in the clean utensil area are worn and should be resurfaced or replaced. Repeat.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
The prep unit at the front is not keeping TCS foods at 41F or below. VERIFICATION BY 12/3/25 |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulations.
Clean the inside walls and door of both microwaves at the cook line. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: 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.
Caulk the tiles lining the wall between the chicken cooler and walk-in freezer, replace the missing tile at the back door. Clean around the sinks at the wait stations. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 20 foot candles (FC) in areas for handwashing, warewashing, equipment/utensil storage, and toilet rooms.
The lighting measured at no more than 15FC in the wait stations and at no more than 11FC in the restrooms, as measured by the EHS light meter. Repeat.
6-403.11 - Designated Areas: 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.
Ensure employees have a designated area for drinks or for personal food that is underneath and separate from items that are for sale. |