| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by having no violations of priority items during the inspection and having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed an employee beverage improperly stored on the prep table. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverage was voluntarily discarded to correct the violation. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed several uncovered containers of food in the reach-in freezer and walk-in cooler. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of various utensils, can opener blade and containers contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- Observed build-up inside the large ice machine. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold.
Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- The concentration of the chlorine sanitizer at the dish machine was less than 50 ppm while dishes were washed. Follow manufacturer's instructions on the dish machine data plate, which states minimum 50 ppm. The line was primed and repaired during inspection and dishes were ran through for correction. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed chili cooked the previous day, cooling in the walk-in, stored above 41°F. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less The chili was voluntarily discarded to correct the violation. |
|
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 -- Observed macaroni and mashed potatoes holding below 135°F in the heating cabinet from the previous day (see temperature observations). Store TCS foods at 135°F or above when hot holding. The containers were discarded to correct the violation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition - P -- Two containers of rice and gravy in the holding cabinet past discard date (11/30/25). TCS food may only be held a total of 7 days including the prep/open date. The person in charge voluntarily discarded to correct the violation.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed an opened bag of cut lettuce that need to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of opening was known, the bag was date marked to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed chili in the walk-in cooler that did not cool properly from the night before. Penne pasta cooling in a covered large pan in the walk-in. The following are effective means to properly cool food: (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 (7) Other effective methods. Chili was discarded and the noodles were transferred into a smaller container and placed on a top shelf, uncovered, to meet the second parameter needed. |
|
36
|
0
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204.112 Temperature Measuring Devices-Functionality - C -- Ambient air thermometer was missing inside the pull out refrigerated drawers under the grill. Thermometers shall be provided in all refrigeration to monitor air temperatures. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C -- Observed a broken self-closer on the back door. Replace or repair the self-closer so that it closes properly to prevent insects or other pests from entering the facility. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed several utensil containers throughout that were dirty and filled with food debris. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Leak in the raw chicken breading station at the bottom and water pooling. Split gasket under the grill line pull out drawer. Knobs missing under the grill. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/replace.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Outside thermometer of the walk-in cooler and digital thermometer on the pull-out cabinets under grill not working. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Thermometer inside the walk-in unit that works properly.
4-501.12 Cutting Surfaces - C -- Observed deep cuts on two cutting boards with staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean tracks, shelving, gaskets and sides of refrigerated drawers. Clean inside light shield where grease is dripping from the hood system. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures - C -- Handwashing fixtures on the hand sinks in the kitchen need cleaning. Hand sink to the right of the entry to the kitchen is detached and needs to be repaired. Remove the moldy silicone and repair. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Areas, Enclosures and Receptacles, Good Repair - C -- The dumpster was leaking. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace.
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed an accumulation of food debris and grease on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster pad. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Tile repair needed at the baseboard and entrance to the walk-in cooler and repair tiles in the restaurant where needed. Repair/replace chipped tile at the end of the make-line, prep/line areas, and walk-in cooler. Sand and paint floor drains. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under/behind equipment and drains. Clean the valences and return vents in the make-line and dish area. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- Covers over the bulbs at the grill area covered with build-up and not providing lighting needed in this area. End bulbs over the grill are out. Bulbs over the prep sink and ice machine are missing two bulbs. Provide 50 foot candles at a surface where employees are working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace/Clean the covers. |