| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) - Certified Food Protection Manager. the certified food protection manager not present during the inspection. 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. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A)(B)(1)(2)(3) Eating, Drinking, or Using Tobacco
Observed employee drinks on shelf above clean utensils and prep area in the server station. Store employee drinks on bottom shelves to prevent contamination of food, food contact surfaces and food. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P)
-Cut tomatoes stored below unwashed produce boxes in the walk-in cooler. Separate unwashed produce from ready-to-eat foods.
-Fried green tomatoes uncovered in the freezer below the fan, dry goods stored in unsealed packaging. Protect food in storage using covered containers, intact wrappings, or packaging.
-Raw chicken stored above cooked crab patties and raw salmon in the reach-in area of a prep cooler. Separate raw animal foods from ready-to-eat foods.
-Ground hamburger stored over whole muscle meats in the walk-in cooler. Separate the different types of raw animal foods.
Corrective action; store foods as needed to prevent cross contamination. |
|
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) Can opener blade, immersion blender attachment, mandelins and vegetable peeler, Cambro containers, slicer blade and blade gaurd have visible food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective action; clean and sanitize identified utensils before use.
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils Frequency. Ice machine soiled with microbial growth (corners and bottom of the defector shield). Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Repeated violation but improved from the previous inspection. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Foods not reheating at a rate required for hot holding, but reheating corrected before violation. Mashed potatoes in the cabinet warmer less than 135F, procedure for establishment requires reheating before storage in the cabinet warmer. Reheat all TCS foods to 165°F within 2 hours if food is to be hot held until service. (Mashed potatoes not previously heated only required a reheat temperature of 135F, because they are from commercial packaging in the walk-in cooler.) Corrective action; mashed potatoes and other foods not reheating at a rate for required parameters were rapidly reheated on the stove. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Shrimp sauce, brown gravy, onion soup, and country gravy made on previous days was not cooled within required parameters. Quickly cool cooked foods within 2 hours from 135°F to 70°F; and within a total of 6 hours from 135°F to 41°F. Corrective action; identified foods voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Sliced cheese on the flip top cooler are above 41F, blue cheese and ranch dressing cups above 41F in the server cooler. Maintain TCS foods in cold holding at 41°F or less. Corrective action; blue cheese crumbles and cheese slices voluntarily discarded. Dressings and dairy in the server cooler will use TPHC procedures for safety. Written procedures drafted for server cooler and Hollandaise sauce used during brunch service. Verification required on or before 5/8/2026. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Several foods not date labeled in the walk-in cooler and prep coolers; mixed vegetables, sliced tomatoes, shrimp sauce, potatoes, edemame, grilled lemons, fruit sald with cut melon in prep coolers; country gravy, canadian ham, smoked salmon, mascarpone mixture in the walk-in cooler). Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrective action identified foods voluntarily discarded or labeled as needed.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Foods held past the discard date in the walk-in cooler and prep coolers; fruit compote 4/15, pickled onions 4/21. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrective action; identified foods voluntarily discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Ahi Tuna, Henry's Hash, Bagelwich, Lox and Cream Cheese bagel are missing an asterisk (served raw, or under cooked). Disclosure shall identify the animal-derived food by asterisking them to a footnote stating that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients.
Basil Pesto Shrimp Pasta is listed on the menu with an asterisk, but it is a fully cooked product. Items that are not offered raw or undercooked shall not be asterisked on the menu. Recommend removing asterisks from menu items that are only served fully cooked.
Corrective action; supplemental printed information about smoked salmon, ahi tuna and all menu items containing eggs cooked to order provided to customers with the menu. Menu reprint scheduled this month. Verification required on or before 5/15/2026. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals (P) Chlorine solution for wiping cloths in the server expo station has a concentration above 200ppm. Provide sanitizer at correct concentrations. Sanitizer mixed to be in excess of manufacturer range are hazardous. Corrective action; voluntarily remade solution with concentration of 200ppm/ |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Several foods made on previous days did not cool within required parameters; stored in larger deep containers and covered with lids or plastic wrap. Hot meatloaf from the oven stored below already cooled food on the cooling rack in the walk-in cooler, also meatloaf not removed from pans before cooling. Once foods drop below 135°F they must be actively cooled using approved methods. Approved methods include: ice wands, ice baths & stirring, shallow metal pans on a speed rack in the walk-in cooler or freezer, blast chiller with probe inserted into food and turned on to cool, adding ice as an ingredient, etc. Corrective action; identified foods voluntarily discarded or relocated as needed (meatloaf relocated to the freezer for rapid cooling). Repeated violation from the previous inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice. Water accumulation on the floor of the reach-in area of the breading prep cooler and salmon in bags floating in water from melted ice in the walk-in cooler. Packaged food may not be stored in direct contact with ice or water if water can enter the packaging. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths not stored in sanitizer (on prep surfaces or in soapy water buckets). Wet wiping cloths must be stored in a sanitizer solution of proper concentration. Wet wiping cloths cannot be stored in bucket that contain soapy water. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Utensil water was less than 135F at the cook line. Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater water; or under running water which quickly moves food particles to the drain. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing. Chill stick stored directly on the floor in the walk-in freezer. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Corrective action; item sent to warewashing for cleaning and sanitizing, wrapped in plastic wrap before storage. |
|
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. Flip top cooler lids and handles in poor repair. Low boy cooler rails on the cook line in poor repair. Flip top cooler, and server cooler not holding foods at or below 41F (server cooler door not fully closed, manager observed shutting door during the inspection; maintian door hinges to easily close). Equipment shall be maintained in good repair. Repeated violation but improved from the previous inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Irreversible thermometer stored in the office, for the hot water dishwasher did not have batteries installed, so the thermometer is not easily accessible. Provide a testing method for verifying the water temperature in the dishwasher is at or above 160F. Corrective action; maintain the thermometer accessible and in working order, irreversible thermal stickers provided. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) System Maintained in Good Repair. Leak under the prep sink observed. Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures. Employee furniture stored inside of the dumpster enclosure is not all weather furniture (upholstered booth). Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Ceiling tiles missing, and ceiling tiles stained, vents have flaking chipping peeling paint. wall near server expo station is damaged. Grout between tiles is low in high traffic areas of the kitchen. Outside mop sink has missing grout between tiles and concrete. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions. Heavy dust buildup on the ceiling tiles and vents. Grease and food accumulation between floor tiles in high traffic areas, also under, and behind equipment, residue visible in floor drains and the wall in the warewashing station. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Repeated violations from the previous inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding. Non-shatter proof bulbs without end caps in the kitchen on several lighting fixtures. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |