| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 Certified Food Protection Manager (A) 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. No certified food protection manager on duty. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf) No paper towels at either kitchen hand sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI. Paper towels stocked. Repeat violation. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)- Container of peppers in cold drawer unit past the point of wholesomeness with mold and other signs of spoilage.Food shall be safe for consumption, unadulterated and honestly presented. CDI- Peppers discarded. Note that these peppers were marked with a discard date of 11/3/25. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw pork sausages and raw eggs stored above mozzarella cheese in prep unit. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI. Foods rearranged to reflect correct order of storage. Repeat violation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Tightly wrapped container of soup in WIC with prep date of 11/13/25 and heavy condensation on the plastic wrap was 42-43F. All other foods in WIC 39-40F. PIC confirmed that soup had been cooled and left in WIC since this date. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI. Soup discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18(A)(2) Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) In walk in cooler, many items marked with a prep/open date of 11/11/25 and corresponding discard day of 11/18/25. Several cheeses in prep unit had same prep/discard days marked on them. Opened packages of herbed Boursin cheese in bistro area and cold drawer unit did not have a date mark but were labeled with a use by date of June 23, 2025. A FOOD specified in 3-501.17(A) or (B) shall be discarded if it: (2) Is in a container or PACKAGE that does not bear a date or day. Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). CDI. Foods not yet exceeding 7 day hold time were labeled with correct dates. Foods discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Soup cooling in WIC wrapped tightly in plastic wrap exceeded time and temperature parameters for proper cooling. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. Soup discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Two bottles of white dressing in prep unit not labeled with its contents. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0 points. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Box of raw chicken stored on floor of WIC. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Two bins on clean dish rack containing utensils had debris in bottom. Utensils shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least six inches off the floor. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair. Minr drip at central valve at 3-compartment sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Minor cleaning needed in dry storage room where spills have occurred. 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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) 2 bulbs burnt out under hood. Lighting level 35ftcndl. Replace bulbs to elevate lighting to 50 ftcndl. Work order in place. |