| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11: Observed employee drink stored on top shelf of RIC. Cover and store employee drinks to prevent contamination of food or utensils. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12: Observed paper towels not available at all 3 handsinks at start of inspection. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf CDI: Paper towels were provided.
5-205.11: Observed wet wiping cloth stored inside handsink and cart pushed in front of handsink. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf CDI: Wet wiping cloths were removed and cart was moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114: Observed Quat sanitizer at 0 ppm. When sanitizer was drained and refilled, Quat was dispensed at >500 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. P A VERIFICATION WILL BE MADE IN 3 DAYS. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16: Observed the following below 135 F in steam wells: chicken tender 117 F, baked chicken 128 F, mac and cheese 122 F, and mashed potatoes 120 F. Observed the following below 135 F in warming cabinet: spaghetti 117 F, Mac and cheese 125 F, and mashed potatoes 116F. Maintain TCS foods in hot holding at 135F or above. P CDI: per PIC all food had been cooked or reheated within the last 2 hours. All items were reheated to 165 F or above. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18: Observed the following without date labels: 2 pepperoni packages , pepperoni container, sausage, pizza sauce, chicken, and cheese. Observed the following past their discard date: turkey 6/28 and turkey 6/24. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded pepperonis, sausage, pizza sauce, cheese, and turkey. Chicken was opened last night and PIC added correct date label. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19: Observed pizza on TPHC past their time limit. The food is unmarked in containers or marked to exceed a 4-hour limit shall be discarded. P CDI: PIC voluntarily discarded. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12: Observed HACCP log book has not been maintained since 6/15/2026. The permit holder shall maintain and provide records of procedures, monitored CCP, verifications, and corrective actions. Pf A VERIFICATION WILL BE MADE WITHIN 10 DAYS. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14: Observed wet wiping cloth stored inside handsink and on table beside slicer. Hold in-use wiping cloths in sanitizer between uses and laundry daily. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12: Observed plastic container without a handle being used to dispense rice. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11: Observed clean dishes wet stacked. Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11: Observed peeling paint in sandwich prep cooler, peeling paint in deli meat cooler, and heavy water build up in RIC near pizza prep. Equipment shall be maintained in good repair.
4-501.12: Observed several cutting boards with deep cuts. Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13: Observed soil build up and accumulation on interior of equipment, shelving, gaskets, and window tracks for coolers. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11: Observed low grout in floor tiles. Physical facilities shall be maintained in good repair.
6-501.12: Observed wall cleaning needed in WIC. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |