| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- (0 POINTS): Upon inspection the certified food protection manager's ServSafe had expired, but the ServSafe was taken yesterday and the results are still being waited on. There was an employee that is ServSafe certified that came in at 12:00 PM, but she was not here during the initial part of the inspeciton. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- (0 POINTS): Observed a dirty can opener and a slightly dirty scoop (under the release mechanism). Equipment food contact surfaces and utensils shall be clean to sight and touch. The can opener and scoop were sent to the dish area to correct the violation.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- (p OINTS): Observed a slight amount of pink slime on the bottom of the shield in the ice machine bin. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition - P -- (0 POINTS): Observed one container of canned fruit stored past the discard date (8/26/25). 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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed chicken salad (from ambient ingredients) cooling at 55 degrees F in the walk-in cooler in a deep container and fully closed lid. Also, there was some chicken gumbo cooling in the walk-in cooler, tightly covered with plastic wrap. And also, several hot foods from breakfast were cooling in the walk-in freezer with the lids filly closed. All of these situations are not appropriate for quickly cooling these foods. 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. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The foods were transferred to 2-inch pans, uncovered, and placed on the top shelf of the walk-in freezer to correct the violation. Some met the first stage of the 2-stage cooling method (breakfast items), the chicken salad met the cooling parameters within 4 hours (ambient cooling), and the chicken gumbo was voluntarily disposed of. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- (0 POINTS): Observed a couple of small stacks of single-use cups stored with the lip-contact surfaces exposed. Single-service and single-use 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; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. These were covered with sleeves to correct the violation. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed a build-up of metal shavings around the gears of the can opener, signifying a dull blade. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty casters on shelves in the walk-in cooler. 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.
4-202.16 Nonfood-Contact Surfaces - C -- Observed milk crates used for storage shelving in the walk-in cooler and in the prep areas. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Purchase proper shelving designed to store food and is easily cleanable. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- (0 POINTS): Observed some grease build-up inside the fryer cabinet. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C -- (0 POINTS): Observed an employee's personal glasses stored on some single-service lids. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. The glasses were moved to correct the violation. |