| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-(PF)
Facility had 14 P/PF violations during today's inspection and 5 repeat items. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (
CDI, EHS assisted PIC with compliance |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco-
Observed an employee actively drinking from coffee mug cup at the prep station. Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed little to no handwashing when employees switched tasks. Several employees were seen returning to the kitchen and engaging in food prep before washing their hands. One employee handled dirty items and then proceeded to move food items in the reach-in cooler without washing hands. Another employee was observed handling their phone while preparing sandwiches. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, employee was direct to wash his hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf)- REPEAT-
There were no paper towels available at one of the handwash sinks. Provide paper towels or approved alternative for hand drying at each handsink. CDI - Employee restocked paper towel dispenser. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
The chicken gnocchi was holding at 110 at the buffet. Maintained all hot TCS food at 135F or higher.
CDI, remember to stir the product frequently to transfer the heat. After the soup was stirred it reached 142F and the unit was temperature was adjusted. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- REPEAT-
Several items in the salad bar were filled past the fill line and were holding above 41F (see temp. log). Maintain TCS foods in cold holding at 41F or less.
CDI,items were still in the time parameter and PIC removed the top portion and placed in the walk-in cooler to rapidly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) REPEAT
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
In the standing cooler, an open container of sour cream still in use had a use by date of April 16, 2026. In addition, several containers of crab salad were being held two days past their 7day date mark. Multiple TCS foods throughout the kitchen, including deli meats, an opened carton of heavy whipping cream, and slaw, did not bear labels indicating the date they were opened or prepared. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Prepared food items must be discarded after 7 days of refrigeration.
CDI - PIC voluntarily discarded the items. Discussed that dates on items such as dairy products and canned goods are no longer "valid" once opened and that facility has 7 days from date opened to use the item before it MUST be discarded. Day the item is opened counts as Day 1. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria (P)
Found a can of pesticide listed as household use only stored in a container underneath the stairs. Household use pesticide shall not be used. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I.-P
7-206.13 Tracking Powders, Pest Control and Monitoring (P)
White powder substance found behind and underneath the grill area. A tracking powder pesticide may not be used in a food service establishment. If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articls.-
CDI, clean up the white powder substance. PIC stated that the facility no longer have pesticide or rodent issues
7-204.11 Sanitizers, Criteria - Chemicals (P)
When asked to prepare a sanitizer bucket, the concentration measured above 500 ppm due to no test strips being available to verify the solution. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
CDI, Test strips were provided and made to the correct concentration |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - REPEAT
Sandwiches and wraps prepped this morning (still within time perameters) were still in the cooling process but tightly wrapped in the grab and go cooler. Additionally, chili that was cooling from last night was found at 47F in the walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of FOOD being cooled:
(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.
CDI - Items were unwrapped and placed in freezer to cool down more rapidly. EHS spoke to PIC and staff about cooling methods. PIC voluntarily discarded the chili |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
During the inspection, the facility was actively thawing two separate products in two different locations. Thank you for using cold running water to properly thaw the chili package; however, a container of TCS food was being thawed in the 3-compartment sink at 82F. TCS Food shall be thawed: Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking.
CDI, the hot water faucet was turned off and cold water was added |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)-
Multiple carton of eggs were stored on the floor in the walk-in cooler and several product was also found onthe floor in the walk-in freeze. During the inspection, an employee began to thaw food out in the 3-compartment sink.Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification-
Observed a nijia professional plus blender and another smaller blender listed as household use only stored in the back closet. 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 American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
Remove and replace with items for commercial kitchen |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
48 4-302.14 Sanitizing Solutions, Testing Devices (Pf)- REPEAT-
Facitilty switched over to a high temp dish machine however, could not provided a temperature measuring device. Facility test strip for the 3-compartment sink expired in 2024.. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Both items were ordered during the inspection
4-303.11 Cleaning Agents and Sanitizers, Availability
There was no sanitizer available at the start of the inspection. Employee stated that the facility prepare the sanitizer bucket at the end of the shift.Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation.
CDI, sanitizer bucket was made
(B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. Pf |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT
Remove the shipping tape from the dish machine. There were crumbs observed in the bottom of the flip top unit that is only being used as prep space. Gaskets throughout were soiled. Pink growth found on the ice chute. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean areas listed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat (C) -
The faucet on the dish sink and the sanitizer dispenser was leaking. A plumbing system shall be maintained in good repair. Repair the faucet. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED
Multiple leaks observed throughout. Two underneath the middle prep sink and another at the prep sink to the left coming from the pipe underneath. Maintain sanitary sewage system.
EHS will return in 72 hours to verify repairs. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Remove items from the kitchen that are no longer in use. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
An employee's water bottle was stored on the cutting board of the flip top. 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.
Keep employee's beverage and food low/separate and away from food and food contact surface |