| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
A certified food protection manager was not available during inspection and multiple 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 for correction. (1 pt) |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
A certified food protection manager was not available during inspection.
2-102.12 (A) Certified Food Protection Manager (C) 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) |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Employee drinks stored on food-contact surfaces of make units. One employee observed eating raw caulifower from prep table as it was being cut.
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. (1 pt) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Lid for food container was stored directly in basin of handsink at dishmachine area.
5-205.11 - Using a Handwashing Sink (Pf) Maintain access to handsinks. Handsinks may only be used for handwashing.
CDI: Education provided; handsink was cleaned and sanitized by employee upon request. (0 pts) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Raw chicken stored over cooked chicken in prep make unit.
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: REHS intervention and education provided; raw chicken was relocated to bottom shelf. (0 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Chlorine sanitizer in 3-comp sink was measured at ~10ppm. Be sure to use available testing strips to ensure Cl sanitizer is at a adequate concentration of 50-200ppm.
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: Cl sanitizer was reconstituted to 50ppm using testing strips. (1.5 pts) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Fried cauliflower, paneer, cut tomatoes, and fried chicken in cook line make unit were measured above 41F. Upon further inspection the unit is holding at 50F and is unable to maintain TCS foods at 41F or less. Raw chicken observed stored on floor outside of walk-in cooler, which measured at 68F.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
CDI: All listed TCS foods were voluntarily discarded. Raw chicken was outside of temperature control for <4 hours and relocated to walk-in cooler. (1.5 pts) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Make unit by cooking equipment is holding at 50F and is unable to maintain TCS foods at 41F or less. Space is available in both remaining make units for cold holding while awaiting a repair; no TCS foods shall be stored this unit until a repair is verified by REHS.
4-301.11 - Cooling, Heating, and Holding Capacities (Pf) Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
VERIFICATION to repair make unit so it can maintain TCS foods at 41F or less is due by 4/10/2026. If ready for verification before this date, contact Travis Addis @743.209.0986. (0.5 pts) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Raw chicken was thawing in ambient temperature outside of walk-in cooler.
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
CDI: Chicken was relocated to walk-in cooler and walk-in freezer. (0 pts) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Multiple drain flies are present under prep sinks. Consult contracted pest control services for correction.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. (0 pts) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
Multiple boxes of raw chicken - in various states of thaw - were observed stored directly on floor outside of walk-in freezer. Multiple boxes of food are stored directly on floor in walk-in freezer.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
CDI: All chicken was relocated to walk-in freezer or walk-in cooler accordingly. (2 pts) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Unapproved bowls used as scooping utensils in cooked rice, with no available handles to mitigate contamination from hndling.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. (0 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean sides and exterior of cooking equipment, including handles. Clean sleving in walk-in cooler to remove residues. Clean interior of 2-door upright cooler to remove residues. Clean handles and basins of all handsink. Clean door gaskets in coolers throughout.
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) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Clean walls throughout establishment where food splash is present. Clean floors under equipment, under sinks, under shelving, and in corners.
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 any damaged/pocked floors under cooking equipment. Replace missing cove base in prep area. Repair any damaged cove base in dishmachine area. Repair walls and ceiling tiles where necessary.
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.
Remove any unused wares or equipment and organize storage spaces so floor can be accessed and cleaned.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (1 pt) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Personal phone stored on prep table at onset of inspection.
6-403.11 - Designated Areas: 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. (0 pts) |