| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment:
PIC was not present at the beginning of the inspection. CDI - PIC arrived later in the inspection. REHS went back and explained every violation to the PIC.
PIC shall be present during all hours of operation. Pf |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
PIC has a servsafe but was not present at the beginning of the inspection.
The person in charge shall be a certified food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing sink-
Steel wool was found stored in the handwashing sink. CDI - Food employee removed the steel wool from the sink.
(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 |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Unwashed produce was found stored over washed ready to eat food in the walk in cooler.
(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 |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-
Cooked carrots and chicken were found at 131 and 119 degrees F respectively in the hot holding next to the grill. After discussion with the PIC, it was determined that the product had not been reheated to 165 degrees F prior to placing in hot holding. CDI - PIC reheated the chicken and carrots to 167 and 171 degrees F respectively before placing back in hot holding.
( A ) TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16- TCS FOOD Hot and Cold Holding - REPEAT
The non-ANSI/NSF sauce cooler for white sauce was found with an ambient of 54 degrees F during the inspection with the white sauce being at 50 degrees F. CDI - PIC voluntarily discarded the white sauce and the cooler is going to be removed as it is non-ANSI/NSF and not working anyways. Points maintained at half because this has improved since the last inspection.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - REPEAT
Cooked noodles made two days ago was not date marked. Two containers of tempura made yesterday had the incorrect date on it. CDI - PIC dated the cooked noodles and fixed the date mark on the tempura.
(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) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-
Sanitizer at the 3 compartment sink was found too strong. CDI - PIC diluted the solution with water until it reached 100 ppm.
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) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C) - REPEAT
Observed the drive-thru window open for an extended period of time with no service during the inspection.
(A) Outer openings of a food establishment shall be protected against the entry of insects and rodents by:
Filling or closing holes and other gaps along floors, walls, and ceilings;
Closed, tight-fitting windows; and
Solid, self-closing, tight-fitting doors. (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
In-use utensils found being stored in water at 88 degrees F by the grill (must be 135 degrees F or higher). Bowl being used as a scooper for broccoli and other items in the fliptop cooler. Handle for the ginger sauce found inside the sauce.
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) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C), -
Observed a small fridge for white sauce near the drive thru that was not ANSI/NSF approved. It was found to have an ambient temperature of 54 degrees F during the inspection. Replace unit with an ANSI/NSF-accredited unit or remove the unit.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature.
Food employee was observed washing dishes with the wash solution at 93 degrees F. CDI - PIC added hot water until the solution reached 110 degrees F.
The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P) - REPEAT, VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 12/15/25)
Missing backflow prevention device on the tea machine. REHS will need proof of installation of the backflow preventer or removal of the tea machine by 12/15.
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 in 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 prevention device. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT.
Observed ceiling tiles throughout the facility in need of cleaning.
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.
6-501.11 Repairing Premises, Structures, Attachments, and Fixtures Methods (C). - REPEAT
Wall damage observed at the corner of the entrance to the walk-in cooler. Baseboards are in need of repair on both sides of the drive-thru. Repair the cracked floor tile in the men's restroom. Replace water-damaged ceiling tiles in the women's restroom and the dining room. Repair the wall near the mop sink. Repair the windowsill by the drive thru.
Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Employee items observed stored above restaurant items in the walk in cooler.
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)
Observed dirty vents throughout the kitchen.
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. |