| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing sink-
Server observed using the handwashing sink to rinse cups. CDI - PIC instructed employee to not do that in the future.
(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)
5-202.12 Handwashing Sink, Installation-
There is currently no hot water in the facility. Facility is temporarily heating up water on the stove for handwashing.
(A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (C) |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Multiple items in the coolers and freezers found without covers.
(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 |
No |
No
|
No |
4-602.12 Cooking and Baking Equipment (C)
Microwave found dirty, especially on the ceiling. Clean microwave.
Microwave ovens shall be cleaned at least every 24 hours. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria- VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 3/2/26)
Dish machine was reading well over 200 ppm chlorine. Test strip was starting to bleach because the concentration was too high. REHS will return on Monday 3/2/26 to verify that this is fixed. One sanitizer bucket in the server area with sink & surface sanitizer found slightly above 700 ppm. PIC diluted the bucket with water.
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).(P)
7-201.11 Separation-
Sanitizer bucket was found stored on a countertop in the galley directly next to syrup. CDI - Bucket was 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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Precooked pot roast was found cooling in the fridge tightly wrapped in plastic. CDI - PIC moved item to the walk in cooler and opened up the plastic to allow cold air to reach the product.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests- REPEAT
Live cockroaches observed throughout the entire building.
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies; C
(B) Routinely inspecting the PREMISES for evidence of pests; C
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions. C
6-202.15 Outer Openings, Protected-
Light can be seen on the side of the backdoor, which indicates that pests can enter from there. Install a weather strip at the backdoor to seal it.
(A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-
Servers observed engaging in food preparation such as scooping whipped butter without any hair restraints. Servers are food employees if they engage 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.
2-303.11 Prohibition-
One kitchen staff seen with a band on their arm. One server seen wearing a watch while engaging in food preparation. Jewelery cannot be worn while engaging in food preparation.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -
Observed employee polishing utensils with hot water, and then placing them in the server station to be used without air drying first.
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 except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C. REPEAT.
Ice build up observed in the walk in freezer. Observed torn gasket on the working fliptop cooler. Ambient temperature of the Traulsen fliptop was measured to be 65 but there is no food in it. Ice shield in the large ice machine is cracked. Replace sliding door on the ice machine. Walk in freezer is holding foods below 41 but it is not freezing. Observed rusted shelving in the clean dish area. Points reduced to half due to improvement from the last inspection.
Equipment shall be maintained in good repair.
4-202.11 Food-Contact Surfaces-Cleanability-
Observed multiple container lids with cut out corners for utensils to go inside of it, but due to the cut, they are no longer easily cleanable. CDI - PIC will replace these.
Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-
Facility had chlorine test strips, but they are water damaged. The color code has also worn off. CDI - REHS provided some test strips to use in the meantime until they order some more.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Drawers in the front section that are not used found dirty. Shelves in the walk in cooler in need of cleaning. Nonfood-contact side of clean dishes observed with food residue on them. Nonfood-contact surfaces of equipment on the cook line in need of cleaning. Fan in the walk in cooler in need of cleaning.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
5-103.11 Capacity- REPEAT
The faucet at the 3 comp sink for the wash compartment could only reach 102 degrees F while their detergent requires a minimum of 110 degrees F to wash effectively. REHS noted during a complaint visit 10 days ago that the facility does not have hot water and it was not fixed in the 10-day verification window, so intent to suspend was issued.
(A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT.
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 (B)- Leak pipe etc. not imminent threat - REPEAT
Leaks observed in the handles of the handwashing sink by the walk in freezer and the one on the cook line. Leaks observed in the mop sink. Points reduced to half for improvement.
Plumbing shall be maintained in good repair.
5-203.14 Backflow Prevention Device, When Required.
Internal backflow prevention device was verified for the ice machine. Facility installed a backflow prevention device for the coffee and tea machine in the service area but installed it before the split, whereas it needs to be after the split. CDI - Will reassess next inspection. Points reduced to half for improvement.
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 |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Grease trap lid found open. Keep lid closed when not in-use, especially when it is raining.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods REPEAT (C)
Tiles cracked by backdoor, under handsink in the server's area, and in the dish area. Tiles cracked in and around the the mop sink. Grout needs to be redone throughout the entire kitchen. Damaged ceiling tile above the ice machine, and small peeling of the ceiling in the dry storage. Peeling and damaged ceiling tile above the area by the handwashing sink and the walk in cooler. Holes in the wall by the soap dispenser for the handwashing sink on the cookline. FRP wall beginning to bubble in service and dish area. Damaged and cracked baseboard in service area and the left side of the line. Baseboard needs to be resealed by the walk in cooler. Electrical outlet in need of repair by out of order fliptop cooler.
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.
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT
Wall and ceiling in need of cleaning on the cookline. Floor underneath and behind equipment in need of cleaning.
Physical facility shall be kept clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Purse was found stored on the countertop directly next to the microwave in the server's area.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Opened employee drink found stored on the prep area of the server area fliptop.
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.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Vents above the clean dishes in the warewashing area in need of cleaning.
Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |