| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No CFPM at the establishment during the inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) Must have a written employee health policy. No written employee health policy during the inspection. One will be given during the inspection. CDI. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) 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 the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. No vomit and fecal matter cleanup plan at the establishment. One will be given during the inspection. CDI. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. Observed a food employee grab a dropped single use item on the floor, pick it up with gloved hands, and went back to food preparation without removing gloves,washing hands, and donning new gloves. The worker was informed to do this and did so upon request. CDI. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels. The handsink did not have paper towels at the beginning of the inspection. The PIC corrected this once prompted. CDI. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw meat items must be stored below Ready-to-Eat (RTE) food items. Observed raw fish stored over RTE foods in a low cooler. PC allowed EHS to which the storage order to put the fish below RTE foods. CDI. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food contact surfaces shall be clean to sight and touch. Observed stickers on dishes stacked as clean. The food employees removed the stickers off the dishes once informed. CDI. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods must be hot held at 135F or below. Observed TCS meats stored on hot holders below 135F. PIC was informed and EHS put the food on temporary TPHC for her. She agreed to discard the items by 4:00PM on 8/26/2025 if any if left over by then. CDI. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. The establishment does not have a food thermometer. A verification visit will be made to ensure the establishment gets a food thermometer and will return by 9/8/2025 at the earliest. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. The labeling of food items and ingredients was overall very compliant at the establishment but some spices and sauces did not have labels during the inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
Yes |
2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. One food employee was observed with a hat worn properly to restrain hair but the other food employees need to wear a hat, hairnet, or other appropriate hair restraint. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed sticky residue on the rack for clean dishes and also observed food debris on the inner, top portion of the microwave. This needs to be clean to avoid food and food contact surface contamination. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
5-501.17 Toilet Room Receptacle, Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed no covered trashcan for feminine hygiene products in the restroom. |