| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeated Violation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
There was no certified food protection manager present. A PIC with a food protection manager certification needs to be present. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
General Commented, no points taken.
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee drink was stored on make table. Employee drink was stored on work surface where an employee was preparing to-go back. Store employee drinks under and away from food, equipment, utensils, and single-service items.
CDI- Drink was moved. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Unwashed strawberries and unwashed tomatoes were over washed and cut spinach. Keep unwashed produce under and away from RTE washed produce.
CDI- Items were rearranged.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Baked potatoes were uncovered and frozen fish cutlets in the freezer were insufficiently covered. Cover foods to prevent contamination.
CDI- Items were covered. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Burgers in hot holding were 125F and dropped to 118F within 30 minutes. Maintain TCS foods at 135F or above.
CDI- Burgers were reheated to above 165F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeated Violation.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Items prepared, opened or thawed on or before 1/9/26 were out of date. The following items did not have a date: Egg salad, pork, baked potatoes, and roast beef. The following items were past date: Ham (1/6), Chicken salad (1/9), and turkey (12/26). Date foods when they are prepared and dispose of product when or before it is out of date.
CDI- Undated items were dated, Past date items were voluntarily disposed of.
Repeated Violation.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
The following items did not have a date: Egg salad, pork, baked potatoes, and roast beef. Date mark foods when they are prepared to prevent undated product from accumulating.
CDI- Items were dated. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Glass cleaner was unlabeled. Label working containers of chemical.
CDI- Container was labeled.
7-201.11 Separation - Storage (P)
Glass cleaner was stored above utensils and equipment. Sanitizer was stored on the same surface as clean utensils. Keep toxic substances under or away from food, utensils, linens, and single service items.
CDI- ITems were moved. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Salmon in the walk in cooler was thawed without having the package cut open. Cut open the ROP or remove the fish from the ROP before thawing to prevent growth of botulism.
CDI- Packages were cut. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
General Commented, no points taken.
Repeated Violation.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Kitchen manager was wearing a watch. Do not wear arm or hand jewelry with the exception of a plain ring.
General Commented, no points taken.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Food handler was not wearing a hair restraint. Employees working with exposed utensils and single service items were not wearing hair restraints. Employees coming through the kitchen to eat lunch were not wearing hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
General Commented, no points taken.
Repeated Violation.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Wet wiping cloths were stored under cutting boards. Keep rags in sanitizer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
General Commented, no points taken.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Single service utensils were not covered. Keep single service items covered. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
General Commented, no points taken.
Repeated Violation.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
Paint on the wire racks in the hot box was chipped and missing in places. Paint on the wire racks for dishes was missing. The gasket on the hot box was torn on the top.
Repair or replace as needed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Establishment did not have chlorine test strips for the chlorine dish machine. Keep test strips on hand for all sanitizers used.
Verification Required- An inspector shall return in 10 days time to verify compliance. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeated Violation.
4-602.13 Nonfood Contact Surfaces (C)
The bottom shelves of prep tables and under the steamer, the food prep sinks, and the inside of coolers had a buildup of debris. Clean items frequently to prevent the accumulation of food residues and debris on equipment. |