| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) Person in Charge
The person in charge failed to display active managerial control as dishes throughout the facility are not sanitized properly based on the procedure shown to EHS during inspection, and employee medicine(toxic substances) are being stored in areas that can contaminate food and equipment. The person in charge shall ensure that employees are properly trained on how to make sure proper ware washing procedure including the sanitizing step is being performed correctly, and that employee medicines are being stored in the proper location. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The employee with the ServSafe food protection manager certification wasn’t working during the start of today’s inspection, a cerfied food protection manager arrived later in the inspection. The person in charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program. The owner who was servsafe certified arrived during the inspection. CDI |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11(C)(17) Person In Charge (PIC) shall demonstrate knowledge by the ability to explain how the PIC and food employees comply with reporting responsibilities and exclusion or restriction of food employees. PIC could not provide an employee health policy. EHS provided a physical copy of documents. CDI |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in food establishment. Establishment did not have written procedures. EHS provided a physical copies of documents. CDI |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash
While having the PIC demonstrate how they are using their 3-comp sink for warewashing, PIC after showing proceeded to wash hands in the rinse basin of the 3-comp sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. EHS stopped PIC and reminded them that hands should be washed only in handwashing sinks. No points taken because EHS prompted PIC to show EHS their dish cleaning method, and food was not being prepared afterwards. If noted in future inspections points will be taken. CDI |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
6-301.11 Handwashing Cleanser, Availability
Upon arrival to the facility back handsink did not have a soap available. Each handsink shall be provided with handcleaning liquid, powder or bar soap. Hand soap was provided from the bathroom sink so that the bathroom sink lacks hand soap now. EHS will be coming to do a verification visit between today's date and 6/29/2026 that sufficient soap is available at all hand sinks in the establishment.
6-301.12
Hand Drying Provision.
At the start of the inspection the front and back handsink lacked paper towels. Each handwashing sink shall be provided with individual, disposable towels. Paper towels were provided to the sinks during the inspection. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross contamination by separation, during storage, preparation, holding, and display.
During today's inspection raw shell eggs were being stored above many ready-to-eat fruits. Food shall be protected from cross contamination by separating raw animals foods during storage, preparation, and display from other raw ready to eat foods such as fruits and vegetables. Eggs were relocated to the bottom shelf and ready to eat fruits were moved to the uppers shelves so that potential cross contamination is avoided. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 Equipment, Food-Contact Surfaces, NonfoodContact Surfaces, and Utensils.
A large amount of dishes in the establishment kitchen had sticker residue remaining on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. EHS will be coming to do a verification visit of dishwashing practices between today's date and 6/29/2026.
4-703.11 Hot Water and Chemical - Methods (P)
When asking the facility how dishwashing is done the initial PIC walking around with EHS stated that dishes were just washed in a detergent solution in the first basin of the 3-comp sink then rinsed, skipping the sanitize step. During this conversation the owner entered the establishment, and EHS continued the conversation with them. New PIC showed EHS the process which was adding soap and chlorine to water and then explained that the dishes were washed with this solution then rinsed off.
After being cleaned, equipment food contact surfaces and utensils shall be sanitized in chlorine sanitizer solution of 50-200ppm for at least 10 seconds.
EHS explained how to use a 3-comp sink in detail explaining the wash, rinse, and sanitize process. EHS showed how to make a sanitizer solution using test strips for the sanitize compartment of the 3-comp sink. EHS provided handouts to be placed in front of the 3-comp sink so that employees have a reference. EHS will be coming to do a verification visit 6/22/2026 to verify that the warewashing procedure is being followed. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
There were many ready-to eat (lettuce, cut watermelon, cut cantaloupe, milk) items that had been stored for more than 24 hours; Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. EHS informed the PIC and the items were date marked. PIC talked to employees and gave a lesson on how to date mark their foods. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage - Medicines
Employee pain relief medicine was being stored on the prep area next to the prep sink during today's inspection. Medicines that are in a food establishment for the
employee's use shall located to prevent the contamination of food, equipment, utensils, linens, and single service and single-use articles. Employee pain relief medicine was moved during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage
Ice cream cones, bags of chips, and pork rinds were being stored on the floor during today's inspection. Store food in a clean, dry location, not exposed to contamination at least 6 inches above the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Single service napkins and paper towels were being stored on the floor during today's inspection. Store single service articles in a clean dry location not exposed contamination at least 6 inches off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 4-205.10 Food Equipment, Certification and Classification
Fryer and stovetop in the back portion of the kitchen are not commercial sanitation grade equipment. 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.
4-101.19 Nonfood-Contact Surfaces.
Carboard boxes are being used as liners in the back shelving area. Non-food-contact of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
No covered receptacle was present in the restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 Outdoor Storage Surface (C)
The restaurant's outside dumpster is being stored on the grass and needs to be relocated onto the concrete pavement. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material (such as concrete, asphalt) and shall be smooth, durable, and sloped to drain. REPEAT |