| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwash sinks may not be used for purposes other than handwashing. Noted corn thawing in handwash sink located next to 3 compartment sink. CDI, corn was removed from sink during inspection.
6-301.12 Hand Drying Provision (Pf) Handwashing sinks shall be equipped with hand drying provisions. Noted hand wash sink near prep area with no paper towels. CDI, paper towels were provided during inspection.
6-301.11 Handwashing Cleanser, Availability (Pf) Handwash sinks shall be provided with hand wash soap. CDI noted sink near 3 compartment sink with no hand soap. CDI, hand soap was provided during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) equipment and food contact surfaces and utensils shall be cleaned to sight and touch. Noted ice machine flash
with excessive pink slime accumulation. CDI, ice machine was cleaned and sanitized during inspection. Noted equipment and utensils being stored clean with left over food debris. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot holding shall be maintained at 135F or above. Noted buffalo chicken dip temping at 111F in steam table. Buffalo chicken was reheated to 165F during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold holding shall be maintained at 41F or below. Noted ground beef, shaved steak and mushrooms temping at 44F located in drawer refrigerator under grill. Noted Guacamole temping at 45F in prep unit. Noted shrimp and chicken in 1 door refrigerator on line temping at 47-48F. CDI, food was removed and placed and placed in walk-in refrigerator to cool to 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 To-Eat Time / Temperature Control for Safety Food, Disposition (P). Food shall be discarded if it is inappropriately marked with a date or day that exceeds a temperature and time specified in 3-501.17 (food shall be clearly marked and indicate the date by which the food shall be consumed, sold, or discarded when held at 41F or less for a maximum of 7 days. The preparation date shall be counted as Day 1. Noted pepperoni, sausage, and mozzarella cheese dated for 05.13.2026 on 06.15.26 being stored in prep unit refrigerator. Noted mold on sausage and cheese. CDI, food was removed and discarded during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 Thawing (Pf) Food shall be thawed under refrigeration of 41F or below or completely submerged under running water at a temperature of 70F or below. Noted a bag of corn being thawed in handwash sink next to 3 compartment sink. CDI, corn was removed and proper thawing of food was discussed with PIC and kitchen manager. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food employees shall wear hair restraints such as hats or hairnets and beard restraints. Noted food employees not wearing hair/beard restraints. Employee put on hair and beard restraints during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths when not in use need to be stored in chemical sanitizer of appropriate concentration. CDI, sanitizer buckets were made during inspection and properly stored, |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) After cleaning and sanitizing, equipment and utensils shall be air dryed before stacking and storing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment need to be cleaned at a frequency to prevent soil accumulation. Need to clean hood above grill of excessive grease buildup. Need to clean inside refrigeration and prep units. Need to clean fryers, and gaskets on refrigeration units. Need to clean shelving when clean dishes are being stored. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Need to clean floors walls and kitchen throughout kitchen to include under and behind equipment and walk-in refrigerator. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single service articles are protected from contamination. Noted employee drinks being stored above food prep area and on food prep tables. Discussed designated areas for employee food and drinks. CDI, drinks were properly stored during inspection. |