| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf *No PIC present during inpsection, food employee whom was unsure about any food safety questions asked and did not have certified food protection manager certification. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. *No on certified food protection manager certified at time of inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks. Pf * 76F - 86F at hand sinks in both snackery and bathrooms.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf * No hand soap available at hand sink in snackery, no back up soap available.
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf *Hand sink used for dumping mop bucket, per employee. Hand sink had a paper towel dispenser on hand sink and had buckets and chemicals in front making accessibility difficult. |
|
11
|
1
|
Food obtained from approved source |
No |
Yes
|
No |
3-201.11 - Compliance with Food Law: Use food from approved sources only. P *Observed 3 containers of diced onions that had been prepped at a grocery store and was in prep unit for service and expired in May 2025 & early June 2025. Onions must be from a Department of Agriculture approved source. Onions prepped at grocery store kitchen are not for restaurant use. Onions were also past the best buy date (07/04/2023). CDI- onions were voluntarily thrown away. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-703.11 - Hot Water and Chemical: After being cleaned equipment food contact surfaces and utensils shall be sanitized in chemical or hot water through approved manual or mechanical methods. P *Hotdog rollers were explained to be cleaned with a blue spray solution that employee did not know what it was. PIC stated that when cleaning hotdog rollers they wipe with water. Item needs to be washed with approved wash solution, rinsed and then sanitizer is used for the last step. Sanitizer needs to completely air dry on rollers. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf *Chemicals in spray bottle and large bucket with clothes used for hot dog roller, cutting surface of prep unit, etc. were not labeled or in another container used for other chemicals. Employee was unsure what the chemicals were. Employee reaching out to PIC to inquire what is in bottle as it was recently made.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P Insecticide over paper towels in cabinet. CDI- chemicals were moved.
7-203.11 - Poisonous or Toxic Material Containers: A container previously used to store poisonous or toxic materials shall not be used to store or dispense sanitizer. P *Clothes used for wiping surfaces were stored in a large bucket previous labeled oxidizer. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf *Thin probed food thermometer on top of prep unit does not work.
4-203.11 - Temperature Measuring Devices, Food: Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. Pf *Food thermometer placed in prep unit reach (not thin probed) reading about 50F, temp in unit 35F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings. *No screen and window left open, recommend using a screen to prevent pest entry. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses at a concentration for cholrine of 50ppm- 200ppm. *Wiping cloths were not being held in appropriate sanitizer.
3-304.14(E) - Wiping Cloths, Use Limitation: Store sanitizer containers used for wet wiping cloths off the floor. *Observed "sanitizer" bucket being stored on the ground. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. *Invert single use containers used to store foods. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed debris and fluid build-up in top part of prep unit. Unit needs to be detailed. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) - Capacity: The water source and system shall provide sufficient hot water to meet the peak hot water demands throughout the establishment.-Pf *No hot water observed in 3 comp sink or any of the hand sinks. Temps observed 76-86F. VR will be required. |