| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. *** Observed in men’s restroom the handwashing sign was missing. PIC placed a new handwashing sign. CDI. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf *** Observed several food pan with food residues stacked on clean dish rack. Several dishes with sticker residue. Ice cream scoop was not clean. These items were placed to be rewashed, rinsed, and sanitized through the dishwasher, CDI.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P *** Measured sanitizer concentration at dishwasher and it was 0 ppm. Spoke with PIC and sanitizer was empty. The sanitizer was replaced and sanitizer measured 50 ppm. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf (2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf (3) Describe how the requirements specified under (A)-(E)
of this Section are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf *** Observed non-continuous cooking of chicken wings. Asked employee what the non-continuous cooking produces were. Employee was not fully aware of the non-continuous cooking procedures or filling out the provided cooling chart. Employee was asked to continue cooking the wings to above 165F, CDI. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P *** Observed container marinara sauce in the walk in cooler. Asked PIC when the marinara sauce was placed in walk in cooler. Employee stated it was opened yesterday (6/15/2026). PIC added the correct date marking to the container of marinara sauce, CDI. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. *** The working container of chicken breader and food pan of chicken breader was not labeled. Working container of wanton strips was not labeled. Multiple containers of sauces near the cook line were not labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified. *** There were wet wiping clothes being stored on multiple prep tables. Spoke with PIC about wet wiping clothes in sanitizer solution between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out. *** A single-use cup in the cinnamon sugar. |
|
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 components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. *** Observed cracked gasket seal to small reach in freezer and salad dressing reach in cooler has a cracked gasket seal.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *** Observed 1 door reach in cooler not operating during inspection. No food was observed in the unit. Kick plate is falling apart for the 1 door reach in cooler. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. *** Observed gasket to lowboy bottom drawer with a buildup of food residues. Several racks in walk in cooler have rust accumulation. Food debris was observed in bottom of 2-door and 1-door reach in freezers. Multiple storage racks need cleaning.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. *** Observed dust accumulation on fan guards of walk in cooler. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. *** Observed open dumpster lid during the inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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. *** Multiple tiles throughout the kitchen are broken and need to be replaced. Vent guard missing. Cove molding was missing on corner near the walk in cooler. Floor tiles in the walk in cooler are cracked or chipping. Grout is missing on floor tiles throughout the kitchen and ware-washing area. Holes in walls under dishwasher. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. *** Observed personal phones and speakers charging throughout the kitchen and prep areas located above open food, sauces, and cast iron pans. |