| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing sink-
Employee observed filling a container with water in the handwashing sink. CDI - PIC instructed employee to only use the handwashing sink for handwashing.
(A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Unwashed produce was observed stored above ready to eat food in the walk in cooler. Multiple instances of washed produce being stored in non-sealed containers with no protection in the walk in cooler.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Multiple containers of cooked beef from the previous day were found not dated. CDI - PIC dated the items.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF) |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria- VERIFICATION REQUIRED WITHIN 72 HOURS
Sanitizer in both the dish machine and the 3 compartment sink sanitizer compartment were found too high. The 3 compartment sink was found above 500 ppm quat, but was diluted with water during the inspection. The dish machine's chlorine concentration was too high to measure, as it bleached the test strip. Facility contacted their dish machine servicer during the inspection and they stated they will be out later today or tomorrow to fix the issue. Facility may NOT use the dish machine until this is addressed. REHS will return on Thursday 5/7/26 to verify that this has been fixed. #16 is not marked out because no active dish washing was observed during the inspection at the dish machine.
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).(P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Multiple items in the walk in cooler found cooling with the plastic wrap completely covering the product, which does not allow any cold air to reach the product. Multiple items in both fliptop coolers and the low boy cooler found cooling, which the unit is not sufficient in capacity to do so. CDI - All items were vented and/or moved to the walk in cooler as appropriate to finish the cooling process, except one of the beefs, which was moved to the walk in freezer to accelerate the process.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by 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; or |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) -
Observed sauce bottles on the makeline and in coolers unlabeled.
Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice-
Ice found stored on top of the shrimp in the fliptop unit without anywhere to drain besides in the container that the shrimp was in.
(A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
(B) , unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C)
3-307.11 Miscellaneous Sources of Contamination-
The bottom of a container of cabbage was stored directly in a container of washed Bok choy in the walk in cooler. A bag of peas and carrots was stored directly inside of a container of vegetables in the left fliptop cooler.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-
Scooper for rice found with the handle contacting the food.
Use Storage-During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-
Clean cutting board stored behind the faucet at one of the prep sinks, which is subject to splash. Cutting board was moved to a different location. Multiple clean containers found stacked wet.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted. |
|
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-
The dish machine was not sanitizing properly during the inspection. Facility is to not use the dish machine until this is addressed.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp.. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Drying Mops (C)
Mops found stored with heads up and not hung up.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |