| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
(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;
(H) Before donning gloves to initiate a task that involves working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
Observed food employee not washing hands before handling food.
Employee turn off the sink with papertowel after drying hands and uses the same papertowel to wipe clean hands.
CDI-REHS asked food employee to wash hands. Hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): all hand washing sinks shall be provided with hand drying device or paper towel.
No paper towel or hand drying method was available at the hand sink. CDI- PIC went outside to the car and obtain paper towel.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
Observed hand washing sink with water available only when the electrical cord is plugged in. The cord was not plugged in all the time.
CDI- REHS educated PIC that the cord must be plugged in at all time for water accessibility. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Hot holding for TCS food shall be 135F or above.
Observed chicken wings (seasoned, jerk) holding at 124F on the steam bar.
PIC stated that due to transport, temperature had dropped. Until when the MFU is parked and the generator started running again, the warmer is turned on.
PIC heat the food up in microwave before serving.
CDI- TPHC was discussed to be an option. TCS items on the steam bar kept to 4hr hold and discard for today operation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Cold Holding (P):
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: 41F or below:
Observed multiple TCS food items ( pasta rasta, mac & cheese, white rice) holding between 60-70F in the prep cooler.
CDI- TPHC was discussed to be an option. Temporary TPHC method and procedure was used for today operation.
Food shall be discarded or sold by 5PM. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf):
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the day by which the FOOD shall be consumed,sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days.
Observed no date marking on all TCS items prepared on 4/17/2026 and served today 4/18/2026.
CDI- TCS food to be used by 5PM today was date marked.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): (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 or day.
CDI- TCS food to be used by 5pm today was date marked. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C):
(A) In a mechanically refrigerated, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
No thermometer available for the prep cooler unit. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Wet wiping cloth shall be put in a sanitizer solution.
Observed wet cloth sitting in handwashing sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C):
(A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
observed container with broken hinges used to reheat food in microwave. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf): A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf
Test strip was not available to test sanitizer strength at the time of inspection.
Verification 4/29/2026 |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Equipment, Nonfood Contact Surfaces, and Utensils (C):
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed fryers equipment encrusted with grease deposit. (equipment not in use). |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf):
(A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. Pf
Water was almost empty and not able to dispense enough during inspection.
CDI- PIC obtained water at a nearby store.
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
Hot water reached 82F during inspection. PIC stated that it takes awhile for water to heat up due to the generator cutting off. Hot water came up to 124F after inspection report. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C):
(B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed.
(C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
At the time of inspection, trashcan was not available. PIC used a plastic bag in place. |