| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P):
A chemical SANITIZER used in a SANITIZING solution for a manual operation shall meet the criteria specified
(D) If another solution of a chemical specified under (A) - (C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Observed Sink & Surface sanitizer used at the 3-comp sink but the automatic dispenser is not dispensing the required concentration.
CDI- PIC was able to manually pour out the concentrate and make sanitizer properly. PIC will contact ECO-Lab for the dispenser.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf):
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Observed food thermometer hanging on the side of salad prep top with the probe soiled.
CDI-Chef employee cleaned probe. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P):
(A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds.
Observed a bag of collard greens and baked beans in a pan of water in the hot box holding at 109F. When asked, PIC stated that the bags are pulled from the walk-in and put in the hot box to warm up before immediate reheat on stove with water bath, when needed.
REHS educated managers that TCS food require immediate reheating to 165F and hold in the hox box at minimum of 135F. CDI- employee moved the bags to water bath on stove. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Cold Holding (P):
(A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5C (41F) or less, except during preparation, cooking, or cooling.
Observed pork belly, slaw, and hot dogs holding in the 50Fs in the prep top.
CDI- chef employee moved items to the WIC.
Observed roasted tomato and cut tomato in the salad prep top holding 47F and 43F.
CDI- PIC voluntarily discarded the tomatoes.
Observed collard greens in a big bucket holding 47F. CDI- collard greens were reportioned and cooled back in WIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 & 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) & Disposition (P) TCS food prepared in food establishment for more than 24 hours shall be clearly marked to indicate date, items not dated or out of date shall be discarded.
Observed turkey meat prepared and label with a date in the glass door reach-in. In the same unit is a container of shredded cheese without date.
Observed a container of turkey meat in pizza prep cooler with date of 5/24.
CDI- PIC labeled items with date.
PIC voluntarily discarded the turkey container passed 7 days.
Observed a bag of hot dogs with a date passed 7 days. Chef employee stated that it was thawed from the freezer and have not been label with thawed date.
CDI- hot dogs bag was labeled and moved to WIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - (A) Cooling shall be accomplished in accordance with the time and temperature criteria 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;
Observed a big container of collard greens with a prep date of 6/4/2026. On 6/5/26, it was observed that the collard greens is holding at 47F. PIC was educated on proper cooling method. PIC had food employee to individually bag the food and put back in the WIC. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C):
(A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, and beard restraints, to keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Observed employees with beard without beard net. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat
4-501.11 Good Repair and Proper Adjustment - Equipment (C):
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements.
Observed right side door to the pizza prep cooler detached. Door fell off when pulling to open.
4-502.11 (A) Good Repair (C): UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
Observed a tare in the silicon ice molds. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C):NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Observed soiled residues on surfaces of prep coolers and doors
Glass door reach-in is soiled with grease
Gaskets to the prep coolers are soiled and need cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facility shall be cleaned at a frequency to prevent dust and soil accumulation.
Observed floor around dough mixer soiled
Observed soiled residues on floor below shelf racks and equipment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C):
(B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Observed cell phone and airpods on prep table and food prep areas. |