| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Person-in-charge shall demonstrate knowledge by complying with this Code by having no violations of priority items during the current inspection, person-in-charge is a certified food protection manager or responds correctly to the inspector's questions as they relate to the specific food operation. Pf Person-in-charge was not a certified food protection manager, did not demonstrate knowledge and priority items were marked during the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (B) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Person-in-charge has not taken and passed a food protection manager course. A certified food protection manager shall be on duty during all shifts. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P The grits and gravy in the steam well were found below 135°F. The steam well was set on medium and the water was 120°F. The grits and gravy were voluntarily discarded during the inspection. The steam well was turned up to high and the water temperature was 151°F. In the future, set the steam well on high and turn it on to get hot before placing TCS foods in the steam well. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P The shredded cheese, hash browns and shell eggs being held in ice were above 41°F. The ice around the food had melted so the ice was below the level of the food in the containers. The food had been in the ice for about 3 hours. The cheese, hash browns and shell eggs were moved to the walk-in cooler to cool back down. When holding TCS foods in ice, be sure the ices comes up to the same level as as the food in the containers and more ice is added as it melts. One container of slaw in the walk-in cooler was found at 45°F. The PIC said that the slaw was left sitting out for around 1 hour and was placed back in the walk-in cooler about 2 hours prior. It was a deep container of slaw so the PIC divided the slaw into two containers and placed them in the reach-in freezer to rapidly cool. Do not leave TCS foods sitting out of temperature control. All TCS TCS foods in the work top cooler were found above 41°F. The air temperature of the cooler was 47°. The PIC voluntarily discarded all TCS foods during the inspection. Do not store TCS foods in the work top cooler until it has been repaired and has a air temperature below 38°F. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf A container of slaw and a container of pimento cheese that was prepared over 24 hours ago were not date marked. Ready-to-eat TCS foods must be date marked if not used within 24 hours of being prepared. The slaw and pimento cheese were date marked during the inspection.
A container of slaw had a sticker with the day of the week, but did not have the date on it. The date food is prepared must be added to the sticker with the day of the week. The date the slaw was prepared was added to the sticker. No points taken today. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf The work top cooler has an air temperature of 47°F. Have the cooler repaired so that the air temperature is below 38°F. EHS will make a follow up visit by 6/6/2026 to verify that the cooler has been repaired. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. The gasket on the 1 door reach-in cooler is torn. Replace the gasket.
4-501.11 Equipment shall be maintained in good repair. The racks in the walk-in cooler are rusted. the floor in the walk-in cooler is also rusted. Remove rust and re-coat the racks and floor. Repair work top cooler so that the air temperature is below 38°F. Water is also collecting in the bottom of the work top cooler. Have the leak repaired. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Chlorine test strips were not available. Test strips must be available to test the sanitizer concentration. EHS will make a follow up visit to verify that test strips are available by 6/6/2026. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Clean the floor in the walk-in cooler. Clean the inside and the outside of the doors of the 3 door reach-in freezer. Clean inside the cooler used to store bread. Clean in the chest freezer. Clean inside the fryer doors. Clean in the ovens. Clean inside the work top cooler and prep cooler. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. There is a leak at the base of the prep sink faucet. Repair leak. No points taken today. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. P The drain for the hand sink from the kitchen and restrooms empty into the can wash outside. The can wash is currently stopped up and holding grey water. Based on information given, the grease tap needs to be working properly. It is strongly recommended that a cover, such as a roof, be put over can wash to keep out rain water.
The pipe that drains the water from the kitchen hand sink is not directly over the can wash, so some of the water drains onto the ground. This pipe needs to be rerouted so that it is beyond the curb of the can wash, so water does not drain onto the ground.
Marked as CDI due to an intend to suspend being issued. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor under all equipment throughout. Clean the ceiling.
6-501.11 Physical facilities shall be maintained in good repair. Repair the damaged floor throughout the facility. The plywood on the walls outside the walk-in cooler is rotting. Replace the plywood. |