| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Demonstration-REPEAT
There were multiple repeat violations and kitchen employee unable to answer questions asked by REHS. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - REPEAT-
There was no Certified FOOD Protection Manager present during inspection. (A) 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. A food certified protection manager shall be available during inspection. According to food employee, she is in the process of scheduling for course. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)-REPEAT-
Observed cooking bacon on self-service line were holding below 135F at 75 degrees Fahrenheit. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. Food shall be maintained at 135 and above unless on Time which only sausage and eggs are on time. CDI, PIC voluntarily discarded items after service. EHS educated on how to maintain hot hold temperature. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)-
Observed a numerous amounts of Dannon Strawberry and strawberry banana yogurt in reach-in-cooler unit at self serve dining area at 53F and ambient of unit was also 51F. Please see violation 47 for details. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 41F or below. CDI-PIC voluntarily discarded yogurts. A verification visit will be conducted within three days to verify refrigeration unit in operating properly. In the meantime, establishment will place yogurt in a ice bath. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)- REPEAT-
Observed an inaccurate Thermometer provided in upright reach-in-cooler at self serve station storing yogurt. Upon ehs placing thermometer reading at 53 degrees Fahrenheit.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature. Provide an accessible thermometer ranging from 0 to 80 degrees for use. CDI- A work order was submitted via maintenance. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observed plastic drinking lids stored uncovered on soiled shelving unit in cabinent at self-serve station in dining area and single use plastic utensils stored in metal container upright in kitchen (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;and
(2) Where they are not exposed to splash, dust, or other contamination;
(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. Drinking lids and plastic ware shall be covered and/or stored inverted (upside down) in a manner that prevents potential contamination during handling. |
|
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 - Equipment (C)-
During inspection upright refrigeration unit where yogurt are typically stord holding at 51 ambient. EQUIPMENT shall be maintained in a state of repair and condition. Refridgeration unit must be functioning properly and maintained at 41 degrees Farenheit upon use.CDI-An out of order sign was placed on refrigeration unit an work order was submitted to on-site maintenance. A verification visit will be provided within three days. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) REPEAT
Facility had only expired chlorine test strips dated for 02/2026 but uses quat sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Valid and appropriate test strips shall be provided that is used for Quat sanitizer solution. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Surfaces of shelving of cabinet at self serve dining area where packaged cups and lids were stored contained a moderate amount of debris and accumulation. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Surfaces shall be cleaned and maintained. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Toilet seats in ladies toilet room contained an amount of soil on several seats of toilet; Maintain clean handwashing sinks, toilets and urinals in the facility.Toilets shall be cleaned and maintained. Awork order was submitted to housekeeping. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Damaged wall surfaces that are pitted, dented in kitchen adjacent to upright reach-in-cooler and in utility mop sink room.Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Wall surfaces that are damaged shall be in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Lower wall tile surfaces at utility mop sink are heavily soiled. all physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Wall tile shall be cleaned thoroughly and maintained.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Upon inspection observed debris and litter throughout entry parking lot.
6-501.114 The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .Parking lot shall be cleaned and free of debris and litter. |