| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A)(B) - (Pf) Observed multiple risk based factors marked out of compliance today. There was no certified food protection manager on duty today. The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. All items were corrected during the inspection. CDI. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed multiple containers in walk-in cooler containing diced tomatoes, tomato sauce, and ketchup that were date marked 3/16-3/24 and 3/16-3/25. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT 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 5C (41F) or less for a maximum of 7 days. PIC corrected the date marking labels to indicate food is discarded by day 7 after the pans have been prepped as a corrective action. CDI. REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Observed sanitizing concentration holding a concentration of 25ppm in the 3-comp sink. No dishes were actively sanitizing. Sanitizer was to weak to properly sanitize dishes. Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). PIC added chlorine to the solution and raise the concentration to 50ppm as a corrective action. CDI. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) Observed the establishment does not have a thin probed thermometer to properly temp foods. Make sure to obtain one by no later than 3/28/2026. EHS will return to ensure that the facility does have a thermometer. A thin probe thermometer must be used to measure thin foods accurately. Pf |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Observed a gap along bottom of back door while close. Protect outer openings of establishment from insect or rodent entry. Make sure to either add weather stripping or readjust door to close gap that may allow pests into the kitchen area. |
|
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) Observed the gasket on small prep unit needs to be replaced. It is no longer smooth and easily cleanable. Replace heavily rusted dry storage shelving. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean the inside of oven underneath the flat top grill. Clean shelf beside the prep unit that holds metal pans as well as rolling carts that hold equipment used for the establishment from grease and dust buildup. Clean the outside surfaces of fryers form grease build-up. Clean shelving inside of the walk-in cooler anddry storage area that contains food build-up and dust debris. Clean hood system from heavy grease build-up. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair cracked/ broken floor tile throughout kitchen and food prep areas to make them smooth and easily cleanable. Repair wall damage behind dry storage shelving. REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floor in hard to reach areas, which underneath moveable equipment and prep tables as well as the floor through walk-in cooler from food and debris build-up. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) Replace blown out lightbulb in the women’s restroom. On the food surface of buffets, within reach-in refrigerators, and places used for handwashing, warewashing, equipment storage, and toilet rooms, the light intensity must be at least 20-foot candles. |