| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash-
Observed food employee donning gloves after changing task without washing their hands first, and started engaging in food preparation. CDI - Food employee changed gloves and washed their hands.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands. (P) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability- REPEAT
The kitchen handwashing sink was missing soap. CDI - PIC provided new soap.
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (PF)
5-205.11 Using a Handwashing sink-
The handwashing sink had a cloth stored in it at the start of the inspection. Observed the handwashing sink be used to fill up a cup of water during the inspection. CDI - Cloth was removed from the sink and told the staff to only use the handwashing sink for handwashing from now on.
(A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Raw chicken found stored over drink syrups in the walk in cooler. One container of chicken, one container of sausage, and one package of tomatoes found without covers. CDI - Food employee swapped the shelves of the drink syrups and raw chicken.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
The potato peeler was found to be dirty. CDI - PIC removed it from the wall and washed/rinsed/sanitized the peeler during the inspection.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - REPEAT
Date marks observed to be missing from multiple products made the previous day such as multiple containers of fried chicken and baked chicken. CDI - Items were dated during the inspection.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition - REPEAT
Chicken was found past the sell by date in the grab & go area. CDI - PIC voluntarily discarded the product.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19- Time as a Public Health Control- REPEAT
Observed no time stickers being used at the start of the inspection. Later, observed the items being held past their time. Afterwards, once new food was placed in, the facility did not print out time stickers. CDI - Labels were printed during the inspection. The food that was held past the time was voluntarily discarded.
(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (Pf)
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P)
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. (P) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Raid can found stored contacting napkins in the dry storage area. Wiping cloth bucket with sanitizer in it found stored on the fliptop cooler cutting board. 4 cans of oven cleaner stored on top of single-service to-go containers. CDI - All were relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
7-202.12 Conditions of Use-
Raid can is labeled as household use only, it cannot be used in food-service establishments. CDI - Raid was removed from the establishment.
POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in labeling, ,
(3) The conditions of certification, if certification is required, for use of the pest control materials (P)
7-203.11 Poisonous or Toxic Material Containers-
Bleach was found being stored in a spray bottle that previously had oven cleaner in it. CDI - Employee disposed of the bleach and threw the bottle away.
A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. (P) SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. (C) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice-
Packaged food in the walk in freezer was found in direct contact with ice in the walk in freezer. The packaging was a cardboard box, which is absorbent and subject to water entry.
(A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
(B) , unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-
Food employee was observed to not be wearing a hair restraint while engaging in food preparation.
(A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-
The wiping cloth bucket with wiping cloths in it in the front read 0 ppm. Ensure that wiping cloth buckets are maintained between 200 - 400 ppm quat.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- REPEAT
The handle for the grits scooper was found contacting the grits. Handle was moved to be out of the food during the inspection.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -
Multiple clean containers found stacked wet in the clean dish area.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment REPEAT (C)
Rusted shelving observed throughout the facility which needs to be replaced. Ice build up observed in the walk in freezer, which is indicative of some sort of leak.
Equipment shall be maintained in good repair.
4-402.11 Fixed Equipment, Spacing or Sealing- REPEAT
Both restroom handwashing sinks need to be resealed to the wall.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood contact surfaces REPEAT (C) -
Walk in cooler and walk in freezer gaskets are in need of cleaning. Sticker resudue found on the nonfood-contact surface side of clean containers. The interior of the fliptop cooler is in need of cleaning.
Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-203.14 Backflow Prevention Device, When Required. - REPEAT, VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 6/1/26)
No backflow prevention device was observed for the ice machine going to the drink machines. According to spec sheet for the ice machine, there is no internal air gap or backflow preventer. REHS will need to receive proof that one is installed by 6/1/26 .
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under § 5-202.13 P; or
(B) Installing an APPROVED backflow
5-205.15 System Maintained in Good Repair-
Leak observed in the detergent dispenser at the 3 compartment sink. Leak observed out of the water filter. Leak observed by the soda boxes in the back.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C
5-202.13 Backflow Prevention, Air Gap-
There is no air gap for the hoses in the mop sink. Ensure hoses do not go into the mop sink. CDI - Hoses were moved out of the sink during the inspection.
An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage (P)
The drain cover was orientated the wrong way, so the hole in which the sewage is disposed through was misaligned, and was splashing all over the floor. CDI - Drain cover was realigned during the inspection.
Maintain sanitary sewage system. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs REPEAT (C)
Dumpster missing drain plug.
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
5-501.11 Outdoor Storage Surface (C)
The dumpster area has standing water and it is not sloped to drain.
An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops REPEAT (C) -
Multiple mops found stored on the floor. Mop must be stored with the head down and not touching the floor.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Baseboards throughout in need of being resealed to the wall. Corner guard is damaged on the wall by the handwashing sink.
Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Cleaning needed of the floor in the back.
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
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - REPEAT
Employee backpack found stored directly on top of single-service to-go containers.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
6-303.11 Intensity - Lighting (C)
Light under the hood is burnt out where the fryers are and the lighting was found to be 36 FC according to the Lightmeter. Repair lighting.
The light intensity shall be at least 50 foot candles at food preparation surfaces. |