| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16- TCS FOOD Hot and Cold Holding - VERIFICATION REQUIRED WITHIN 72 HOURS (3/12/26)
Foods in the fliptop cooler were found ranging from 44 degrees F to 49 degrees F (see temp chart). It was found that the top of the fliptop cooler was not turned on. The bottom had the display reading at 45 degrees F, but REHS placed their thermometer in there and it was found that the ambient temperature was 42.2 degrees F after a long period of time. REHS will return on Thursday 3/12/26 to verify that this fliptop cooler is fixed.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - REPEAT
Multiple items such as sausage and cheese that were prepped last night were found missing date marks. CDI - PIC dated 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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Storage-
First aid kit found stored directly contacting boxes of gloves on the shelf by the back door. CDI - First aid kit was moved to the bottom shelf.
First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be:
(A) Labeled as specified under 7-101.11. (Pf); and
(B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(P) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
A container lid was found being used as a scooper for flour. Ensure scooper has a handle and that it is positioned in a way that ensures the handle is out of the food.
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 |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - REPEAT
Observed multiple containers stacked wet on the clean equipment rack. Points reduced to half because there were less dishes wet stacked today.
Allow all equipment to air dry completely before stacking. |
|
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- REPEAT
Fliptop cooler was not holding temperature today (see temp chart). Points maintained at half because all of the items from last inspection were 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.. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-
Test strips for quat were found expired. CDI - PIC ordered more during the inspection. REHS left some test strips to be used in the meantime.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
Gasket for the walk in cooler is in need of cleaning.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Multiple pans found encrusted with grease deposits, rendering them no longer easily cleanable. Pans can no longer be used unless grease deposits are removed.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap-
Pipe extenders were installed on the drainage pipes from the 3 compartment sink, which extend beneath the flood level rim. There must be an air gap of a minimum of 1 inch between the water supply inlet (the pipes) and the flood level rim of the floor drain. CDI - REHS will reassess next inspection.
An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P |