| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
During inspection a few employee drinks was found stored above customer food in the work top cooler. CDI by PIC relocating the drinks. (Repeat) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
During inspection 2 of the food thermometer was found stored soiled. Additionally 1 knife was found stored soiled in the clean dish storage. CDI by having the knife returned to the 3 comp sink to be rewashed and the thermometer probes were cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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
During inspection today the 2 door reach in cooler was found holding food temps above 41F.1 pitcher of remoulade sauce, 1 container of chili, 1 container ranch dressing, and 3 containers of lettuce were voluntarily discarded by the PIC and all other TCS foods ( mostly raw meats) were relocated to alt. storage. This cooler will need to replaced/repaired by 6/8/25 and a verification visit will be made to ensure correction. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 (Repeat)
During inspection 1 container of chili, 1 small pitcher of remoulade sauce, and a few small containers of slaw were found past the stated discard date or not labeled. CDI by PIC voluntarily discarding the chili and sauce, and the slaw was labeled as it was prepped 2 days prior. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Disclosure shall identify the animal-derived food by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
During inspection it was found that the remoulade sauce was made using raw eggs and was not marked on the menu. Additionally the disclosure text was missing. Menu must be updated with the corrected disclosure and asterisking by 6/15/26 and a verification visit will be made to ensure correction. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
During inspection 1 employee vial of insulin was found stored above a few containers of shrimp/ fish. Additionally 1 vape was located above the main prep table. CDI by PIC relocating the medication to the bottom of the cooler and relocating the vape. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ( Repeat- additional items from pervious inspection corrected)
Split gasket observed on the prep cooler lower doors and the 2 door reach in cooler. Replace damaged gaskets.
Additionally wire shelving in the 2 door reach in cooler has begun to rust and peel & needs to be replaced/ repaired.
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.
During inspection a domestic master chef meat tenderizer was found stored in dish storage. PIC stated they were unaware that the item was not permited for use. Remove item from the premises. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 accumulation of soil residue.
Some additional cleaning needed on sides of cooking equipment and the prep cooler. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 Outdoor Storage Surface; 5-501.115 - Maintain Refuse Areas and Enclosures-(Repeat)
Trash and oil receptacles must be stored on nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
& oil bin are stored on the ground currently. PIC has begun pouring a concrete slab for these items however it in not yet completed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments ( Repeat item)
Flooring cracked/damaged in some areas in kitchen. Floor tiles break repeatedly due to issues with floor construction. Replace/ repair holes found in ceiling due to missing HVAC return vent grates. Replace missing/damaged grates. A few small holes found in the wall next to the bar entrance door, base boards under the prep sinks has come detached, Bar entrance door and near by wall needs to be repainted as paint has worn off in several spots.
Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in all food prep areas. (repeat)
Light intensity in the rear prep area is only 30 - 34 FC. Increse light intensity in the rear prep area. |