| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
A certified food protection manager was not available during inspection and priority violations were observed.
2-102.11 Demonstration - The person in charge shall demonstrate this knowledge by: (A) complying with this code by having no violations of priority items during the current inspection; or (B) being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
CDI: All priority violations were corrected during inspection or issued a verification. (1 pt) |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
A certified food protection manager was not present during inspection.
2-102.12 - Certified Food Protection Manager: 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. (1 pt) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
One handsink blocked by prep table at onset of inspection.
5-205.11 - Using a Handwashing Sink (Pf) Maintain access to handsinks. Handsinks may only be used for handwashing.
CDI: REHS intervention and education; handsink was unblocked.
Handwashing signage is missing in men's restroom.
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
CDI: Signage provided by REHS. (0 pts) |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
Shellstock tags for oysters are available but are not marked with date of last use. Be sure to record date on shellstock tag when last oyster was used from container, before storing for record keeping.
3-203.12 - Shellstock, Maintaining Identification (Pf) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days.
CDI: REHS intervention and education provided; PIC and available employees were instructed on necessity to record date of last use on shellstock tags for purposes of tracking foodborne illness if necessary. (1 pt) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
One raw egg stored over refried beans in walk-in cooler.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI: Education provided; egg was relocated to shelving under refried beans. (0 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
Multiple knives were stored clean on magnetic rack with visible soils and debros present on blades. Multiple containers in walk-in cooler bear old stickers with old date marks which weren't removed during washing - be sure to remove all stickers and sticker residue when washing, rinsing, and sanitizing containers.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI: All knives were placed at 3-comp sink for rewashing.
Additional cleaning is needed on nozzles and surrounding areas of soda dispensing machine in server area.
4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer, or at a frequency necessary to preclude accumulation of soil or mold.
Qt sanitizer was measured at 0ppm in 3-comp sink. Cl sanitizer in dishmachine was measured at ~10ppm. Dishmachine sanitizer could not be corrected during inspection; ALL DISHES WASHED IN DISHMACHINE SHALL BE SANTIZED IN SANITIZER BASIN OF 3-COMP SINK UNTIL A REPAIR IS VERIFIED BY REHS.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (P) Maintain sanitizer at correct concentrations when being used to sanitize.
CDI: Quaternary sanitizer was refilled from dispenser and measured 200ppm. VERIFICATION to repair dishmachine so CL sanitizer is at a concentration of 50-200ppm is due by 4/10/2026. If ready for verification before this date, contact Travis Addis @743.209.0986. (1.5 pts) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Multiple containers of food including cactus, raw fish, and raw shrimp are stored directly on floor in walk-in cooler due to lack of shelving space for inventory.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. (1 pt) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
One food employee observed wearing a watch during active food service.
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. (0 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Shelves in the walk-in cooler are rusted and the shelves are bending, they should be replaced. Replace any torn gaskets on the make units throughout cook line and server station and walk in cooler door. Replace rusted shelving in reach-in portion of make units.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Detailed cleaning needed on gaskets in make units on cook line. Clean shelving in walk-in cooler and on make line.
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. (0.5 pts) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Sliding doors were open on outside dumpster during inspection.
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. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Cleaning needed on stained ceiling tiles throughout kitchen. Clean floors under equipment, sinks, and dishmachine. Clean walls throughout where foodsplash or microbial growth is present, such as walls and surround areas behind dish soap and sanitizer containers at 3-comp sink
6-501.12 - Cleaning, Frequency and Restrictions: 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.
Repair damaged/pocked floors throughout establishment where present.
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. (0.5 pts) |