| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. All risk based factors were corrected during the inspection with the exception of the pizza prep. EHS will return for a verification visit by 4/23/2026. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed large mixing bowl used for dough mixer resting in front of hand sink near ice machine. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Employee removed the bowl as a corrective action. CDI. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E)(4) Observed pink build up on ice shield. Clean. Make sure to clean the ice machine at a frequency to avoid accumulation of debris and microbial growth. EHS recommended the facility to increase their frequency to bi-weekly to see how it does instead of at a monthly frequency.
4-602.12 Cooking and Baking Equipment (C) Clean the handles, inside surfaces and outside of doors on microwaves above the sub prep unit. Microwave ovens' cavities and door seals shall be cleaned at least every 24 hours using the manufacturer's recommended cleaning procedure. |
|
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) Observed pizza prep unit was reading an ambient temperature of 51F during the inspection. All food within the unit was still in correct temperature range and PIC moved the food out of the pizza prep unit into the large pasta prep unit until the unit has been serviced and adjusted. Maintain TCS foods in cold holding at 41F or less. EHS will return by Thursday 4/23/2026 to ensure the unit is properly working to maintain food at 41F or below. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Observed spray bottle containing bleach that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee labeled the spray bottle as a corrective action. CDI.
7-204.11 Sanitizers, Criteria - Chemicals (P) Observed chlorine sanitizer solution in container reading a concentration of 0ppm. PIC remade the solution and the new solution is reading a concentration of 50ppm. CDI. Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). P |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed cases of raw chicken being stored on the floor in walk-in freezer. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Air dry equipment and utensils after cleaning and sanitizing. Observed many dishes stacked wet above the 3-comp sink. Allow to completely air-dry before stacking. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Non-food contact surfaces and utensils shall be clean to sight and touch. Clean all prep unit gaskets that are in good repair throughout the kitchen. Clean sliding door tracks of chest freezer in front of large prep unit. Clean hood system vent covers from dark grease build-up. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair wall damage in can wash area from potential water damage. Repaint FRP wall behind the dish machine as the paint is flaking and causing debris build-up. Physical facilities shall be maintained in good repair. REPEAT. |