| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf
Multiple Priority violations observed during inspection demonstrating a lack of food safety knowledge & managerial control. Repeat violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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.
No one on staff during inspection was a certified food protection manager. Repeat violation. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination.
Observed five cigarette butts & cigarette package on the floor of the storage room used to hold two freezers & dry storage. Observed unused cigarette sitting on top of #10 can of tropical fruit salad. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P
Staff member had gloves on, was on her phone, & then handled clean utensils without taking gloves off & washing her hands. Corrected during inspection. Staff member educated & utensils placed to wash, rinse, sanitize. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf
No paper towels at handsink. Corrected during inspection. Paper towels placed in dispenser.
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf
Observed chemical bottle, paper towel, & sponge down in the bottom of the hand sink. Corrected during inspection. Removed items. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P
Raw eggs above ready to eat chicken & pitchers of beverage. Repeat violation. Corrected during inspection. Raw eggs placed on lower shelf.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment, utensils, single service, and linens. P
Two slices of bread sitting directly on counter near coffee pot. Corrected during inspection. Bread discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf
Beef chub thawing on cart top. Corrected during inspection. Staff member placed chub in refrigerator. Repeat violation. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-302.12 A temperature measuring device shall be provided. Pf
Establishment had non-functional thin probe thermometer. Repeat violation. Verification required 03/08/26. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed open door to basement area that holds two freezers & dry storage. Floor in this area had build up of leaves, debris, & cigarette butts. Keep door to this area closed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Plastic containers of prune juice observed knocked onto the ground in the basement storage area with the two freezers. Repeat violation. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Employees doing food prep were not wearing hair restraints. Repeat violation. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch.
Buildup throughout establishment. Inside equipment, surfaces of containers, interiors & exteriors of cabinets & drawers, microwave, floors, behind & under equipment. Clean. Repeat violation. Floor in basement storage area with two freezers and dry storage has an accumulation of leaves, debris, & cigarette butts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
3 compartment sink is leaking at the faucet and underneath the 3rd sanitizing compartment. A pot is sitting underneath to catch the water. Have licensed plumber repair this sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
Cracked linoleum floor in kitchen. Cabinet and counter paint is peeling. Grout between tiles is not easily cleanable & visible build up is observed. Bathroom ceiling peeling & in disrepair. Crack in light shield. Repair/repaint to make smooth, easily cleanable, nonabsorbent. Repeat violations.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. (C) Change the filters and clean the intake and exhaust air ducts, so they are not a source of contamination by dust, dirt, or other materials.
Hood has build up of grease & dust. Clean. Repeat violation. |