| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf) Person in Charge
The person in charge failed to display active managerial control as the dishwasher was not properly sanitizing dishes cycled through it. The person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils through routine monitoring of solution chemical concentration, pH, temperature, and exposure time for chemical sanitizing. A verification visit will be made between the date of this inspection and April 23rd, 2026 to verify that active managerial (through properly sanitizing dishes) is being performed. VR |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No certified food protection manager was present during the inspection. The person in charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program. R |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
A food employee was observed turning off the hand sink faucet handles with her hands after she had just washed them. Food employees shall clean their hands and exposed areas of their arms after engaging in other activities that contaminate the hands. The REHS reminded the owner that staff need to use a disposable paper towel when turning off the hand sink faucet handles. The employee was made to rewash her hands during the inspection. CDI |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B)
Upon arrival to the establishment the front handwashing sink in the kitchen contained a bucket of soiled dishware that was being used to soak. A handwashing sink may not be used for purposes other than handwashing. The soaked materials were moved during the inspection without employees being prompted by the EHS. The EHS informed the PIC that handwashing sinks shall only be used for handwashing. CDI |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
During today's inspection in-use spatulas that were used to cook raw chicken were then used to dip and pull out ready-to-eat butter from an open container. Food shall be protected from cross contamination by cleaning and sanitizing equipment and utensils between used of raw and ready-to-eat foods. The EHS told the owner that the restaurant needs to have separate utensils (spatulas, spoons, etc.) just for dispensing the butter. A verification visit will be made between the date of this inspection and April 16th, 2026 to verify that no cross contamination is occurring between raw animal meats and the ready-to-eat butter. VR |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
The thermometer when pulled out for testing was visibly soiled. Equipment food contact surfaces shall be cleaned before using or storing a food temperature measuring device. The EHS wiping off the stem of the food thermometer with an alcohol swab during the inspection. CDI
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
During the inspection the chlorine sanitizing dishwashing machine was not properly primed and wasn't dispensing chlorine. An initial chlorine concentration of 0 ppm was observed. A chlorine sanitizing solution for mechanical operation shall measure between 50-200ppm. The REHS primed the dishwasher during the inspection, and a final chlorine concentration of 50 ppm was observed CDI |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing
Chicken was thawed outside of refrigeration in the morning before today's inspection causing the chicken to be above temp (with a temperature of 67F). Potentially hazardous food shall be thawed at a water temperature of 70F or below or under refrigeration. Chicken was cooked to 198F. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with common name of food
During today's inspection a working container of salt was unlabeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B)
During today's inspection wet in-use wiping clothes were being held on the prep table. In-use wiping cloths shall be held in an appropriate sanitizer solution (50-200ppm for chlorine) in between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage
During the inspection the handle for the scoop in the bulk salt container in dry storage was partially buried in the salt. In use utensils stored in non-TCS foods shall have the handle above the top of the food within the container. EHS placed the scoop so that the handle was above the food level line. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single service trays for service were stored on the steam well with a visible amount of sauce residue on them. Single service articles and equipment shall be stored in a clean dry locations where they are not exposed to splash, dust, or other contamination. |
|
47
|
1
|
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 broken reach-in cooler inside of the kitchen needs to either be repaired or removed from the restaurant. The foam liner in the ice maker is starting to show signs of disintegration. Equipment shall be maintained in a state of good repair. R
4-101.11 (B) Characteristics - Materials for Construction and Repair
A multiuse food container was showing obvious signs of disrepair and chipping (the edge of the container was chipped). Materials that are used in the construction of utensils and food contact surfaces shall be resistant to pitting, scratching, scoring, distortion and decomposition. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The area beneath steam table and grill stations have a large amount of encrusted food residue and the sides of the nonfunctioning reach in cooler also has residue. 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 |
No |
No
|
No |
5-205.15 (B) System maintained in good repair.
The drain of the pipe beneath 3 comp sink is not properly aligned with the waste line piping resulting in minor leaking onto the floor. According to the restaurant's owner, the restaurant primarily washes its dishes inside of the mechanical dishwasher and does not use the 3-compartment sink. A plumbing system shall be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
General cleaning of floors, walls, and ceilings is needed throughout the entire kitchen, warewashing area, and dry food storage room. Food residue was observed along portions of the kitchen wall. Dried food debris was observed on the floor beneath the dry food storage room. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
There is a large hole underneath the tankless water heater. Floors, walls, and ceilings shall be maintained in good repair. |