| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P): Food employees shall clean their hands before engaging in food preparation and after handling soiled equipment. Observed employee not washing hands with hand soap. CDI-PIC stopped employee and employee rewashed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): A handwashing sink shall be maintained so that it is accessible at all times and may not be used for purposes other than handwashing. Observed handwashing sink in wait station being used as a dump sink for employee drinks. Both handwashing sinks in back of kitchen area and at wait station was obstructed my large garbage can. CDI-PIC moved garbage can for unobstructed access and had discussion with PIC about use for dump sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 meat prep sink and vegetable prep sink visibly soiled. CDI-PIC cleaned sinks. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): Time/ temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated to 165°F. Observed mashed potatoes on the steam table temping at 120°F. CDI- employee reheated mashed potatoes to 169°F during visit |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Time/ temperature control for safety food shall be maintained at 41°F or less. Observed several items in 2 door cooler temping above 41°F. Discussion with employee stated that temperatures were taken at 6:30 am with documentation of items temping 41°F or less. See temperature observations section. CDI- employee moved TCS foods to either freezer or beverage coolers at the wait station. 2 door cooler shall not be used until cooler is holding product at 41°F or less. Revisit to check cooler on 5/15/26. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): when using time as a public health control, procedures must be followed. Observed bacon, sausage, and eggs had not been properly discarded at 11:00 per procedure. CDI- employee voluntarily discarded items. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): The permit holder shall inform consumers of risk of consuming undercooked animal foods by way of disclosure and reminder in a Consumer Advisory statement. Disclosure shall identify food items that are undercooked. Revisit on 5/15/26. |
|
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): Cleaned equipment and utensils shall be stored where they are not exposed to splash, dust, other contamination. Utensils hanging above three compartment sink are touching the wall, faucet, and splash guard of sink. |
|
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): Equipment shall be maintained in a state of good repair and condition. Door gasket on white one door freezer needs replacing.
4-205.10 Food Equipment, Certification and Classification (C): Food equipment shall be used in accordance with manufacturer’s intended use. Food service equipment must be approved and used according to manufacturer such as 2 door beverage cooler and 1 door cooler storing eggs. |
|
49
|
0
|
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 an accumulation of dust, dirt, food residue, and other debris. Observed racks in dry food storage area needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physicsl facilities shall be cleaned as often as necessary to keep them clean. Floor/ wall junctures needs additional cleaning. Floors under flat top grill and fryer needs cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Light intensity shall at least 50 fc at food preparation areas. Observed 33 fc at steam table, 42 fc under hood system, and 36 fc at three compartment sink. |