| Violation Item
| Demerits
| Violation Description
| CDI | R | 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 (Pf): Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed food prep tables visibly soiled and not being used during inspection. CDI- tables were cleaned and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Time/ temperature control for safety food shall be maintained at 135°F or above. Observed sandwiches in grab and go case temping below 135°F. See temperature observations. CDI-PIC voluntarily discarded items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C): Food may not be stored under leaking water lines or under lines which water has condensed. Observed items in walk in freezer with frozen condensate below the condenser. CDI-PIC voluntarily removed items. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Food dispensing utensils shall be stored with their handles above the top of the food. Observed non approved scoop in food shortening. CDI-PIC removed scoop. |
|
47
|
0.50
|
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): Equipment shall be maintained in a state of good repair and condition. Shelves under food preparation tables in kitchen are rusting. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): Three compartment sink shall be cleaned before and after each use. Three compartment sink visibly soiled with residue and food debris. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood- contact surfaces shall be kept free of dust, dirt, food residue, and debris. Observed shelves of food preparation tables, shelf under stovetop griddle, inside alto sham, and microwave needs additional cleaning. Racks above three compartment sink needs cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat: A plumbing system shall be maintained in good repair. Observed leak in drain pipe from food prep sink. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P): Sewage shall be disposed through an approved system that is properly maintained and operated according to Law. Observed system failing during visit. Please apply for septic tank repair no later than 5/22/26 |
|
55
|
0.50
|
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. Floors need additional cleaning under gas stove, fryers, at floor drain, and under equipment in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): The light intensity shall be at least 50 fc at a surface where employees are working with food. Observed 45 fc at table beside breading station and 35-40 fc under hood system. |