| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf
The PIC did not show compliance and ensure employees are complying with the duties listed in 2-103.11, such as cold holding, a working thermometer, and sanitizer |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The Person in Charge shall be certified as a food protection manager in accordance with 2-102.12 (A) Certified Food Protection Manager. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)
An employee got grease on their hands. Went to wash at the 3-comp sink because he said it was the only place hot enough to remove grease. ONLY wash hands in a hand sink
CDI - The employee was stopped, educated and directed to the hand sink to wash hands correctly |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Floppy bacon that was cooked 2 days ago measured 70F sitting at room temperature. TCS foods must hold at 41F or below
CDI - The PIC voluntarily discarded the bacon |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Fried foods in the case are held on time. Nothing was time-stamped, showing the start or finish time of the 4-hour allowed. All food on TPHC must be time-stamped to show the 4-hour marking to know when to discard food.
CDI - The food has been out for 30 minutes. The PIC time-stamped the food to show the discard time |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)
The thin probe thermometer is dead. Provide a thin prob thermometer that works accurately. VR Required by 5/26/2026 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage:
There are several boxes off food stored on the ground in the WIF. Move all boxes at a minimum of 6 inches off the ground |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The gasket on the left side of the prep cooler is broken. Replace/repair the gasket to be in good repair |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (C)
The bucket of QA sanitizer measured 0 ppm. QA sanitizer must measure at 200-400 ppm
CDI - The PIC made a bucket of QA sanitizer at the correct concentration |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Gaskets, bottom of RIC, RIF, Prep cooler, WIF, hoods, top of equipment, bottom shelves of metal tables, racks and other items are soiled throughout the kitchen area. Clean at a frequency to prevent build up |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity:
There is no light in the WIF. The light intensity shall be at least 10 foot candles
Provide a minimum of 10 foot candles in the WIF |