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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed mozzarella (46F), cream cheese (45F), burger patties (50F), ham (54F), hamburger patties (45F), beef philly (47F), and chicken philly (52F) in the left prep cooler, sliced tomatoes (43-47F), feta (44F), shredded red cabbage (44F), chicken (44F), hot dogs (46F), and brisket (47F) in the right prep cooler, a squeeze bottle of homemade ranch at 75F on prep table shelving, beer cheese (51F), white cheese sauce (47F), and shredded cheese (57F) in the downstairs reach in cooler. Prep coolers are overstacked and doors were open during lunch and inspection. CDI-Portions in pans were reduced, items not being used were relocated to the 2 door reach in cooler, items above 50F were voluntarily discarded, and ice bags were added to the downstairs reach in cooler temporarily until the unit can be repaired.
A follow-up visit will be made to ensure long term compliance. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17(A-F) Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observed hot dogs and brisket without a date mark in the right prep cooler. Ready-to-eat TCS food prepared or opened from sealed packaging from a food processing plant shall be marked and sold, consumed, or discarded within 7 days. The day the food is prepared or opened shall be counted as Day 1. The time the product is frozen does not count toward the 7 days. Product prepared with several ingredients shall be date marked based on the earliest prepared ingredient. Product prepared or opened and used within 24 hours does not have to be date marked. CDI-by properly date marking all products
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P Observed buffalo dip dated for 3/29/26 in the 2 door reach in cooler, pimento cheese dated for 3/19/26 and pizza sauce dated for 3/20/26 in the right prep cooler, and beer cheese dated for 3/27/26 in the downstairs reach in cooler. CDI-by voluntary disposal of product |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. Pf Observed establishement using TPHC procedures with an incomplete procedure form. The procedure section has not been filled out. CDI-the form will be filled out |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed 3 out of 5 cooling units unable to maintain cold holding temperatures. Other units are overstocked and unable to hold product from other coolers. There is not sufficient cold holding equipment in the establishment. A verification visit will be made within 10 days to ensure that proper cold holding temperatures are achieved throughout the establishment in all units. |
|
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 shall be maintained in good repair. Observed prep coolers and downstairs reach in cooler unable to maintain proper cold holding temperatures. The downstairs reach in cooler has been noted on several past inspections. Repair/replace as required. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) Observed buildup to wire and table shelving throughout the kitchen and buildup to cooler door handles. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as required. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) Observed recaulking needed behind the three compartment sink. Physical facilities shall be maintained in good repair. Have repaired/replaced.
6-501.12(A) Cleaning, Frequency and Restrictions (C) Observed dust buildup to the ceiling and light covers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required. |
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