| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) (Pf) Person in Charge
The kitchen manager was unable to display active managerial control as cold holding boiled eggs had temperatures above 41F while being held on the front breakfast line, and handwashing violations were seen during today's inspection. The person in charge shall ensure that employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures. The person in charge shall also monitor and make sure all employees and persons in charge are washing their hands at appropriate intervals. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No certified food protection manager was present during the inspection. The person in charge (PIC) shall be a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees
No employee health policy was provided during today’s inspection, and the PIC was unable to demonstrate knowledge of the reportable illness or symptoms.. The person in charge (PIC) shall ensure that food employees are informed of their responsibility to report to the PIC information about their health and activities as it relates to diseases as per an employee health policy. An example updated employee health policy was provided. CDI |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash
PIC was switching between tasks such as leaving the kitchen area, grabbing food from reach-in coolers, switching between cleaning food debris around the front area, and going to change gloves without washing hands. Food employees shall wash their hands and exposed portions of the arms immediately before engaging in food preparation and During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, Before donning gloves to initiate a task that involves working with food, after engaging in other activities that contaminate the hands. In each instance EHS prompted PIC to wash their hands. CDI |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
No paper towels were present at the hand sink on arrival to the facility. Each handsink will be provided with individual disposable towels. Paper towels werer provided by PIC during the inspection. CDI
5-205.11 Using a Handwashing Sink
At the start of the inspection maintenance equipment was blocking the only handsink making access to the handsink very difficult. A handwashing sink shall be maintained so that it is accessible at all times. Maintenance equipment was moved during the inspection. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) Cold Holding
Hard Boiled Eggs not on the facilities time procedure were sitting out in ambient temperature water. The eggs had a temperature of 76F. TCS foods shall be maintained at 41F or less. EHS talked to the PIC and suggested that hard boiled eggs be held on ice or be added to the time procedure. Milk in the self service reach in fridge had a temperature of 45F. Eggs were voluntarily discarded by PIC, and milk was voluntarily discarded at end of service. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date Marking
Open gallons of milk from before breakfast service yesterday had no date marked on them. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC labeled them with the date that they were opened. CDI |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)
No food temperature measuring device was present during today's inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS will be coming to do a verification visit to ensure the facility has a functioning food thermometer between today's date and 6/26/2026. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The handle to the double door reach in is damaged, and the gaskets to the stand up reach in cooler are torn and need fixing or replacing. Equipment shall be maintained in a state of good repair. Repeat |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-Food Contact Surfaces
The top of the oven has an accumulation of grease/food residue and needs cleaning. Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
The public women's restroom lacks a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs (C)
The hotel's outside dumpster is missing its drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods
A few of the baseboards by the entrance to the kitchen are broken or missing. Physical Facilities shall be maintained in good repair. |