| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Slicer today appear not to have been clean. Corrected during inspection-slice cleaned and sanitized during inspection. Repeat violation, but marked for a different reason. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 A, 1 - Maintain TCS foods in hot holding at 135F or above. P. Time/temperature control for safety food on hot bar (not steam table) below 135 degrees. Corrected during inspection-pizza, cheese sticks, and stromboli reheated to 165+ degrees. The hot bar has stainless steel food tray on top of a steam table and lights above the steam table. This appears to be insufficient to hold food 135 degrees or above. Suggest using time as a public health control for food on hot bar. Must have a written plan and must be recording time that time/temperature control for safety food put out on the hot bar. Written plan: (List of food put on hot bar) will be cooked or reheated to the proper temperature, when these food items are removed from temperature control the time will be recorded. Any (list of food) leftover after 4 hours will be discarded. Verification required-must correct within 72 hours. Repeat violation-not marked on last inspection, but was marked on September 2025 inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 A, 2 - Maintain TCS foods in cold holding at 41F or less. P. See temperature chart for sandwich makeup cooler. Corrected during inspection-ham and slice cheese discarded. Verification required-must correct within 72 hours. Repeat violation-full deduction warranted. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. Date mark cooked rice and fettucine and alfredo sauce on day cooked.
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. Date mark feta cheese, shredded cheese, cheesecake, ricotta cheese. Verification required-must correct on or before 05/01/2026. Repeat violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 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. Pf. Need to label container for chlorox water used for wiping cloths with common name of chemical. Corrected during inspection-container labeled "Bleach water". |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Once food is opened cannot store in outside storage building-must keep inside restaurant. Must keep outside storage building locked when not in direct view of restaurant employee. Drinks must be stored 6 inches minimum off floor. |
|
40
|
0.50
|
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. All employees engaged in food preparation must wear hair restraint. This includes employee with shave head because employee can wipe head with bare hand. Repeat violation. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Today one wiping cloth container did not show any chlorine and one showed 200 ppm of chlorine. Corrected during inspection-wiping cloth container redone to make 100 ppm of chlorine. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Need to air dry metal pans before stacking. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep plastic pulled up over lips of styrofoam cups not in dispenser. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Equipment shall be maintained in good repair. Makeup cooler with temperature violation had air temperature of 40 degrees with ice supplementing the cooler. 40 degrees usually will not hold time/temperature control for safety food 41 degrees or below during normal operation. Repair man scheduled to come today. Verification required-must correct on or before 05/01/2026. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 C -Non-food contact surfaces and utensils shall be clean to sight and touch. Clean inside and outside coolers and freezers, outside ice machine, etc. Repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors, walls, ceiling throughout. Repeat violation.
6-501.11 Physical facilities shall be maintained in good repair. Repair/replace baseboard on corner of wall near dishmachine. |