| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)- The hot water at hand sinks throughout the facility only reached 79-82F during the inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (C) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- Observed raw shelled eggs stored over key lime pies in the walk in cooler. French fries were observed uncovered in the low reach in freezer. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) CDI- Person in charge moved the eggs. (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C) (8) Separating fruits and vegetables, before they are washed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)-REPEAT- Noted a scoop stored clean that had food debris and residue on it. A Metal plate stored clean had food debris on it. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) CDI- Person in charge took them to the 3-compartment sink to be washed.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency- Pink and black build up noted on the ice chute of the soda machine and on the ice shield of the ice machine. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
22
|
1.50
|
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)-REPEAT- Sausage, potatoes, and shrimp in the right low reach in were at 55F and 56F. The ambient of the cooler was 52.2F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P). Person in charge voluntarily discarded the TCS foods in the cooler.
VERIFICATION REQUIRED, I will return within 72 hours to verify that the cooler has been repaired. DO NOT USE cooler until repaired. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf) REPEAT- Observed several live roaches in the kitchen during the inspection (on cooler gasket and prep surface), after person in charge swept behind the cooler there were several juvenile roaches observed in the debris that was discarded. Observed gnats/fruit flies throughout the kitchen today. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions.
Person in charge provided documentation showing they had their last pest control service on 8/20/26.
6-202.15 Outer Openings, Protected (C)- REPEAT- The door knob was missing on the back door and light could be seen from the outside. Door was also not fully closing. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Replace door knob. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)- Person in charge stated that their produce comes in pre-washed. REHS observed a bag of romaine lettuce that states Rinse before Use, person in charge stated that this is used as a garnish on plates. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)- REPEAT- The container holding the ice scoop was soiled and had debris accumulation in it. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
Points maintained at half for improvement. |
|
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; REPEAT. -Torn gaskets on both doors of the low reach in freezer and cooler drawers. The shelves in the walk in cooler were rusted. The bottoms of prep tables are beginning to rust out. Rusted shelving noted at the clean dish area. Noted a few cracked container lids in the freezer. Equipment shall be maintained in good repair. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gaskets and shelves. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)REPEAT-All gaskets on coolers are soiled with food accumulation and build up. All equipment throughout the facility has a thin layer of grease accumulation. Cleaning needed of the inside of the coolers and freezers. Deep cleaning needed. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean nonfood contact surfaces. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf)- The hot water at the 3-compartment sink only reached 82F during the inspection. (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf The minimum hot water temperature at a 3-compartment sink shall be 110F for manual warewashing. CDI- Person in charge discovered that the breaker had been tripped and the water heater was off. After turned back on the 3-compartment sink hot water reached 110. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 System Maintained in Good Repair.-REPEAT- Slow drain noted at the front hand sink today. Leak at the 3-compartment sink faucet. Maintain a plumbing system in good repair.
5-202.13 Backflow Prevention, Air Gap (P)-REPEAT- Observed the hose at the mop sink laying in the mop sink below the flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P CDI- Person in charge hung the hose up and provided and air gap. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-402.13 Conveying Sewage (P)-REPEAT- The floor drain at the 3-compartment sink is draining very slowly and the wastewater was almost to the flood rim during the inspection. Maintain sanitary sewage system.-P CDI- Person in charge snaked and plunged the floor drain during the inspection and it began draining properly.
Points maintained at half for improvement. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)- The greasy waste receptacle for the facility was observed open during the inspection. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT- Deep cleaning on the walls and floors throughout the entire kitchen, including in the walk in cooler. Pay extra attention to floors and walls under/behind equipment and areas around sinks that are high splash areas. Cleaning needed of the drain pipes and the floors around the drain pipes. The soap and paper towel fixtures at both hand sinks need cleaned. Cleaning needed of the vent cover in the men's restroom, and on the ice machine fans. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)-REPEAT- Damaged floor tile noted by the walk in cooler. 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. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)-REPEAT- Observed employee's personal belongings (phone and speaker) on prep table by the tall reach in freezer. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Observed employee food stored in coolers on shelves over food for service.
(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |