| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (PF). Multiple priority violations out of compliance.
**Based on the risks inherent to the food operation, during inspections and upon request the Person In Charge (PIC) shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard Analysis and critical control point principles, and the requirements of this Code. The PIC shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of priority items during the current inspection; or
(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation
CDI: The PIC was educated on the topics out of compliance. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C). REPEAT. No employees present had a certified food protection manager certificate.
**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. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P). Employee going to work with food and donning gloves multiple times throughout the inspection without properly washing hands before.
**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 other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B), 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; and (I) After engaging in other activities that contaminate the hands.
CDI: Employee educated on when handwashing and glove changes are required. Employee given demonstration on how to wash hands and turn faucets off properly after handwashing. Employee washed hands correctly after education.
2-301.12 Cleaning Procedure (P). Food employee did not wash hands for required amount of time.
**(B) Food employees shall use the following cleaning procedure inn the order stated to clean their hands and exposed portions of their arms, (1) rinse under clean, running warm water; (2) apply an amount of cleaning compound; (3) rub together vigorously for at least 10 to 15 seconds; (4) thoroughly rinse under clean, running warm water; and (5) immediately follow the cleaning procedure with thorough drying.
CDI: inspector demonstrated how to properly wash hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf). Food employee bare handed lettuce to put in the bottom of a bowl.
**(B) Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment.
CDI: Discussed with the PIC and the food was discarded. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf). No paper towels at the handwashing sink near the dish machine and the other handwashing sink paper towel dispenser does not work.
**Each handwashing sink or group of adjacent handwashing sinks shall be provided with (A) individual disposable towels.
CDI: towels were placed at the sinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw shell eggs above cooked chicken and lettuce in the reach in cooler. Raw beef above ready to eat food in the tall reach in cooler.
**(A) Food shall be protected from cross contamination by: (1) separating raw animal foods during storage, preparation, holding, and display from: (b) cooked ready to eat food.
CDI: the foods were rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). The sanitizer at the dish machine was not registering a color change on the test strips.
**A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution and shall be between 50 - 200 ppm.
CDI: PIC worked on dish machine and it registered a 50 ppm color change.
4-602.12 Cooking and Baking Equipment (C). The microwave needs cleaning,
**(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. |
|
22
|
1.50
|
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). Bean sprouts sitting on the counter at 62F,and rice noodles at 75F and lo mien at 48F63F to 77F on the counter.
**(A) (2) Time/temperature control for safety food shall be maintained at 41F or less.
CDI: the foods were placed on an emergency time procedure and will be discarded at 4pm. A time procedure template was also left with the facility. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Several items throughout the establishment did not bear dates.
**Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment 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. The day of preparation shall be counted as Day 1.
CDI: Person-in-charged labeled items with correct dates as they were prepped today or the day before. |
|
25
|
0.50
|
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). Menu missing the reminder on the "Rare Steak"
**(C) Remineder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
(1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
***VR: There will be a verification on 03/06/2026 to ensure consumer advisory has been updated with proper disclosure. If completed before then, contact Shannon Craver at (743) 236-0012. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). The bottle holding an unknown soap mixture was labeled with a SuperSani label.
**Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
CDI: the bottle was discarded. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Food employee put on a hair restraint halfway through the inspection.
**(A) 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 single-service and single-use articles |
|
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 (C). The tall reach in cooler is not working properly (no foods are in the cooler).
**(A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
4-205.10 Food Equipment, Certification and Classification (C). The ice machine is not approved for use in a restaurant.
**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 sanitiation by the AMerican National Standards Institute (ANSI) accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf). The quat test strips are expired.
**A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided.
There will be a 10 day verification on 3/6/26 for new test strips. If obtained contact REHS at (743)236-0012. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair (C). The faucets at the three compartment sink are leaking and the faucet at the prewash station at the dishmachine is leaking.
**A plumbing system shall be: (B) Maintained in good repair. |