| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C;
No certified food protection manager present during the first half of the inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Ensure the kitchen manager/person-in-charge on-site has certified food protection manager certificates.
2-102.12 Gerente de Protección de Alimentos Certificado - C; No había un gerente de protección de alimentos certificado presente durante la primera mitad de la inspección. La PERSONA A CARGO deberá ser un gerente de protección de alimentos certificado que haya demostrado competencia en la información requerida a través de aprobar un examen que forma parte de un PROGRAMA ACREDITADO. Asegúrese de que el gerente de cocina/persona a cargo en el sitio tenga certificados de gerente de protección de alimentos certificados. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
During intial walk-through, observed an employee put on a hair net than proceed to the make-line for food handling. The same emplpoyee was later seen, adjusting her hair net than proceeds to food handling without washing hers. Food employees must wash hands after engaging in activities that contaminate the hands and upon entering kitchen.
CDI - EHS instructed employee to wash hands and then don new gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sink, Installation-
At the start of the inspection, the hot water at the only hands sink in the kitchen was completely turned off. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
PIC turned the hot water back on. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Observed several food uncovered that had yesterday's and the previous date in the low reach-ins. FOOD shall be protected from cross contamination by: Storing FOOD in packages, covered containers, or wrappings.
CDI, lids were added on all items
Reduced to half due to major improvements on food storages |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Several equipment that is no longer in used were stored with food debris and had accumulated grease deposits. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, placed all soil equipment in the 3-compartment sink to be rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
All TCS beverage found in the coffee station reach-in was measured at 60F. The unit had an ambient temperature of 60F. A large box of raw chicken was found on the prep counter at the start of the inspection. An employee stated that she was about to start chicken prep however the chicken remained in the same point for the entire inspection. The temperature elevated from 41 to 47F. Maintained all cold TCS food and beverage at 41F or below.
PIC voluntarily discarded all the beverage. EHS will returned in 72 hours to verify that the unit is properly repaired and working. Only grab enough product that can be completed within a 30 minutes time frame. The chicken was placed back into the reach-in to rapidly cool |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) REPEAT
Found several cartons of liquid eggs with a used by dated of May 13, 2026. In addition too, a hollandaise sauces that had a used by date of February 1, 2026 and two containers of Italian cheese with that used by dated of May 4, 2026. Also observed cooked pasta in the front reach-in with a prepared dated of April 12,2026. A carton of milk lacked a date mark was found in the standing tall reach-in. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Date food items with their defrost date if thawed from freezer. Discard foods after the 7 days have passed.Do not exceed the manufacturer’s use-by date.
CDI, PIC discarded the items that was held past the 7 days and dates were added to items that lacked dates. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 Separation - Storage (P)
A spray can of Lysol was stored next to disassembled parts of the espresso machine. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-
Observed a box of salt packs stored on the near the registers. Two large boxes of frying oil was stored on the floor. FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor
Keep all items at least 6 inches off the groun |
|
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
Thank you for replacing the gaskets from the previous inspection; however, today the reach-in at the coffee station had an ambient temperature of 60F. All equipment shall be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
No sanitizer was readily available at the start of the inspection. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation.
CDI, Sanitizer was made |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
All the hand sinks needed to be re-caulk and resealed back to the walls. Observed water spilling onto the floor from the sides of the splash guard. 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.
6-501.12 Cleaning, Frequency and Restrictions (C)
Cleaning required underneath and behind the grill station. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Clean area more frequently. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) REPEAT
At the start of the inspection, an employee's beverage was stored on the prep counter and was later moved to the another prep counter during the inspection 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.
Keep all employee's beverage and food low and separate from all food and food contact surfaces. |