| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (B) A continuous towel system that supplies the user with a clean to. EHS observed towels run out while drying hands. CDI: PIC added more paper towels. |
|
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) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed utensils and pans with built up food debris. CDI: PIC rewashed utensils. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57oC (135oF) or above. EHS observed multiple food items that were not holding at 135F on the hot bar. EHS will return 4/28/26 to ensure food items are holding temperature. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: n 3-403.11(E) may be held at a
temperature of 54oC (130oF) or above;P or (2) At 5C (41F) or less. EHS observed some food items that were not being held below 41F. CDI: PIC voluntarily removed food items. TPHC will be put into place. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. EHS observed food items that were being cooled covered. CDI: PIC moved food items to freezer to rapid cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers
holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Guiding EHS observed containers of sugar, salt, sauces, and spices without labels. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) (A) Except as specified in (B) and (C) of this section, 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 15 cm (6 inches) above the floor. EHS observed food items that were stored on the floor and not six inches above. |
|
44
|
0
|
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) (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. EHS observed food utensils and pans being wet stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; and (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Guiding EHS observed a knife with a crack in the handle. PIC replaced with a new one and took the broken one out of kitchen to take home. CDI. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. EHS observed low cooler doors that had build up of food debris that made the doors sticky. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Guiding EHS observed minor cracks in the floor of the food preparation area.
6-501.12 Cleaning, Frequency and Restrictions (C) (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Guiding EHS observed slight debris accumulation on floors and walls throughout the food preparation area.
6-403.11 Designated Areas (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination and (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. Observed raw meat which belong to an employee stored with cooked, ready-to-eat foods for commercial use. PIC moved this upon request. CDI. |