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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) (Pf) Person in Charge
The person in charge failed to display active managerial control as 1.) cold holding cheese had temperatures above 41F and 2.) an employee was observed cutting lettuce with her bare hands. The person in charge shall ensure that 1.) employees are properly maintaining the temperatures of time/temperature control for safety (TCS) foods during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures and 2.) employees are preventing cross-contamination of ready-to-eat food with bare hands by using single-use gloves, tongs, or other suitable utensils. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C
No certified food protection manager was present during the inspection. 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. R |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 (B) Preventing Contamination from Hands (P)
An employee was observed cutting lettuce (for the salad bar) with her bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as single-use gloves, tongs, etc. The REHS had the employee don a pair of gloves on during the inspection. A verification visit will be made on October 31st to verify that staff are not contacting ready-to-eat foods with their bare hands. VR |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical - Methods (P)
An employee was observed washing and rinsing dishes at the 3-compartment sink during the inspection. When asked how she sanitized the dishes, the employee stated that she had bleach in the detergent wash solution that she was using to wash the dishes. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by either 1.) immersing the dishes in hot water manual operations for at least 30 seconds (with the dishes reaching a surface temperature of 165F or higher) or 2.) manually immersing the dishes in an approved EPA-registered chemical sanitizer (such as bleach). The REHS stopped the employee and explained to both her and the owner that the dishes needed to be sanitized in a separate water and bleach mixture after being washed in detergent water and rinses with plain water. The REHS showed the employee how to make bleach sanitizer solution during the inspection. CDI |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Packaged cheese had a temperature of 45F while being stored inside of the walk-in cooler. Cold holding shredded cheese had a temperature of 44F while being held inside of the back reach-in cooler. All time and temperature control for safety foods under cold holding shall be maintained at a temperature of 41F or less.
The owner voluntarily discarded the shredded cheese during the inspection.
This is a repeat violation from the previous inspection. The REHS told the owner that all of the restaurant’s cheese, cut produce, and raw beef needed to be stored inside of the back room reach-in coolers as the restaurant’s walk-in cooler has consistently been unable to maintain cold food temperatures at 41F. A verification visit will be made on October 31st to verify that cold holding foods are being kept at 41F or less. R, VR |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
A few containers of chopped boiled eggs (prepared the previous day) were not date marked while being stored inside of the kitchen’s reach-in cooler. Refrigerated, ready-to-eat TCS foods prepared and held for more than 24 hours inside of a food establishment shall be clearly marked to indicate the date or day that the food shall either be consumed, sold by, or discarded. This date is 6 days after the food is either prepared or opened (if packaged).
The REHS had an educational moment with one of the restaurant’s food employees about date marking and date marked the containers of chopped boiled eggs during the inspection. CDI |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
The walk-in cooler was unable to maintain the temperature of packaged cheese being stored inside of it at 41F during today’s inspection. After placing their ambient thermometer inside of the walk-in cooler, an ambient air temperature of 44F was observed. Equipment for holding cold food shall be sufficient in number and capacity to maintain the temperatures of cold holding TCS foods at 41F or less.
The REHS told the owner that because the walk-in cooler has historically had issues keeping foods at 41F that the restaurant needed to store all of its cheeses, cut produce (for the salad bar), and raw meat inside of the back room reach-in cooler. The REHS mentioned to the owner that the walk-in cooler’s defrost cycle could be the contributing issue and recommended that he have a technician adjust the walk-in cooler’s defrost cycle to occur when the restaurant was closed. A verification visit will be made between the date of this inspection and November 9, 2025 to ensure that the restaurant’s walk-in cooler is maintaining food temperatures at 41F or less. VR |
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