| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Labels and/or label adhessive remaining on containers and prep tables after cleaning and sanitizing. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective action, remove labels and/or adhessive from containers and prep surfaces before cleaning and sanitizing; scrapers provided to the establishment. Repeated violation but different issue from the previous inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Macaroni and cheese is less than 135F in the hot food deli case. Reheat all ready-to-eat TCS foods commercially processed and packaged in a food processing plant to 135°F for hot holding. (SOP requires reheating to 180F or above.) Corrective action; macaroni and cheese returned to the oven to continue reheating. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Foods prepared/packaged the previous day (boxed meals) in the deli production walk-in cooler, and the islad cooler near the cash registers are above 41F. Quickly cool cooked foods within 2 hours from 135°F to 70°F; and within a total of 6 hours from 135°F to 41°F. Corrective action; identified foods voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Some foods in the deli work top cooler (left side), deli island cooler by the cash registers, deli sandwich cooler beside the sushi cooler, and the sushi display cooler, deli salad island cooler (stacked 3 high), and the antipasti bar are above 41F. Maintain TCS foods in cold holding at 41°F or less. Corrective action; identified foods voluntarily discarded and/or relocated to blast chillers and walk-in coolers to cool to 41F before storing in take and go coolers as needed. Foods on the speed rack in the deli production walk-in cooler above 41F were voluntarily discarded, or transferred to baking sheets and relocated to the walk-in freezer to rapidly cool after heating up during prep in the center deli area. The deli work top cooler has a deli sheet covering the condenser, disrupting the cold air circulation in the cooler; when the sheet was removed the air temperature in the cooler dropped to 40F. Antipasti overfilled in the containers on the bar; reduce the amount of product in the containers and monitor food temperatures. Deli salads over stacked in the deli salad island cooler spreading out in the cooler. Repeated violation from the previous inspection. Verification required for the antipasti bar cooler and the deli island cooler near the cash registers on or before 6/25/2026. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Ricotta cheese in an open container in the pizza flip top cooler didn't have a date label. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrective action; unlabeled deli meat voluntarily discarded.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Packaged deli meat cubs in the deli case, sandwiches in the sandwich cooler beside the sushi cooler, and containers of food in the production room walk-in cooler have date labels past the discard date. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrective action, foods held past the discard date were voluntarily discarded.
Repeated violations from the previous inspection. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Conformance with Approved Procedures (P) Many days in the procedure log are not signed by the operators, and the pH meter calibration log boxes are checked instead of readings written in the spaces. If the regulatory authority grants a variance, the permit holder must comply with the submitted HACCP plans and procedures. Verification required on or before 6/25/2026. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Several containers of foods on a speed rack in the production deli walk-in cooler are above 41F in deep covered containers, and some packaged meals cooling from the previous day are cooling in a shopping cart and remain above 41F. Sushi and out packaged foods prepared today were not cooled to 41F or below before storing in the display coolers. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrective action; foods relocated to colder units, spread out and uncovered or voluntarily discarded as needed. Repeated violation from the previous inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Tongs draped on the cutting board in front of the hot bar items. Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater water; or under running water which quickly moves food particles to the drain. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Charcuterie walk-in cooler door latch is not working properly; Observed door open slightly during the inspection with no one working in the cooler at the time. Maintain the equipment in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Laser tape peeling on lower prep table shelf in the production room. Keep the equipment clean to avoid build up of dust, food residue or debris. |