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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf - Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, or the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No certified food protection manager (CFPM) present during inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program. A CFPM shall be present during all operating hours. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Package and Unpackaged Food - Separation, Packaging, and Segregation - C - Hushpuppies were being stored uncovered on a wire rack next to the fryers. Food shall be protected from cross contamination by: storing the food in packages, covered containers, or wrappings.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Ready-to-eat French fries were being stored underneath raw beef in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. (CDI - Fries were moved above the raw beef) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition - P - One container of breakfast gravy was being stored past the discard date (dated 2/15/26). TCS food may only be held a total of 7 days including the prep/open date. (CDI - PIC discarded the gravy) |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - C - There were signs of rodent activity in the facility, multiple areas were found with rodent droppings and chewed paper (stock room closet and men's bathroom). The premises shall be maintained free of insects, rodents, and other pests. Licensed pest control operator is needed to ensure pests are exterminated from the facility and ensure they are unable to re-enter the facility.
6-202.15 Outer Openings, Protected - C - Back door and covered porch that houses reach-in coolers, reach-in freezers, dry goods, foods, etc. is not sealed well allowing for pests to enter the facility. Seal in back porch and back door to prevent pests from entering the facility. Outer openings of a food establishment shall be protected against the entry of insects, rodents, or other pests. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C - 1 chest freezer in the closed in back porch is non-NSF/ANSI approved. 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. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C - Heavy build-up of grease, dust, and crumbs on tops, sides, legs, feet, wheels of equipment, on shelving, and inside refrigeration and freezer units was observed throughout the facility. More frequent and deep cleaning is needed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Floors throughout the kitchen, storage rooms and bathrooms are damaged and need to be repaired (peeling/missing). Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Floors, walls, and ceilings throughout the kitchen have heavy build-up of grease, food residue, debris, and dust. Physical facilities shall be cleaned as often as necessary to keep them clean. |
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