| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 Person In Charge (I) Pf
The person in charge shall ensure that Employees are properly maintaining the temperatures of TIME/TEMPERATURE CONTRL FOR SAFETY FOODS during hot and cold holding through daily oversight of the employees.
Raw shelled eggs and raw hamburger above 41 F (see #22 for details). |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 Gloves, Use Limitations (A) P
If used, single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
An employee was observed touching the inside of a bag that contained raw steak with gloves on then proceeded to use the same gloved hands to grab some cut peppers and onions. EHS stopped the employee and had them take the gloves off, wash their hands, and put on a clean pair of gloves. EHS informed the PIC that once gloves get soiled with raw meat, they have to be taken off, hands need to washed, and a new pair of gloves have to be put on. CDI |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2B) TCS foods shall be maintained at 41F or less. P
Raw shelled eggs was observed being stored at ambient temperatures on a cart by the cook line. EHS took a temperature of one of the eggs and a temperature of 77 F was observed. EHS informed the PIC that if they want to keep the eggs by the cook line they either have to store them on ice to maintain a temperature of 41 F or they can use a time and temperature procedure. A container of raw hamburgers were observed sitting on a counter top at ambient temperatures as well. EHS took a temperature and they were observed at 49 F. EHS informed the PIC that the hamburgers also had to be refrigerated and can't sit out of the counter at room temperatures. PIC voluntarily discarded the eggs and placed hamburgers in reach in freezer. CDI R |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
A container of cooked chicken, broccoli, cut peppers and bag of shredded lettuce was observed in the reach in cooler without any kind of date labeling on them. The PIC stated that they had prepped those items before they opened for service. EHS reminded the PIC that they have 24 hours to date items that they either prep or open and recommended dating as soon at prep is done. The PIC dated during the inspection. CDI |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
A few bottles of dark colored sauces used at the cook line was observed without any identifying labels. EHS asked the PIC to label during the inspection. CDI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. A bucket of soy sauce was observed being stored on the floor in the small storage room where the rice cookers are. EHS informed the PIC that food items need to be stored at least 6 inches off of the floor. The PIC placed on a shelf. CDI |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out.
Multiple scoops and bowls were found to be touching the product inside of the sugar, breading mix, and rice bags. EHS removed and placed at 3 comp sink for washing. EHS informed the PIC that the handles need to be sticking up out of the product if they are going to be stored in the containers. CDI |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
The sanitizer test strips that was provided today was observed with an expired date of July 1 2025. EHS informed the PIC that new test strips are needed and a verification visit will be done between today's date and 5/23/26 to verify that they have acquired the test strips. VR R |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
There is damage to the wall behind the prep unit in the kitchen. Repairing is needed. |