| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Foods shall be stored to prevent cross contamination by separating raw animal food from ready-to-eat foods and storing opened foods in covered containers. Raw shell eggs located in the walk-in cooler stored above ready-to-eat foods such as liver pudding and smoked sausage and eggs stored above potato salad and cole slaw containers in dual temp cooler under chicken heat lamps in kitchen. CDI-PIC rearranged storage in walk-in cooler and and dual temp cooler. |
|
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): Food contact surfaces shall be clean to sight and touch. Inside ice machine is visibly soiled. CDI-Employee cleaned ice machine during visit. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Cold holding TCS foods shall be maintained at temperatures of 41°F or less. Food temping above 41°F in sub prep cooler on serving line. Items temping above 41° F inside walk-in cooler. Door is not closing to form tight seal during visit. See temperature observations. Temperatures documented at 41°F and less on items in walk-in cooler by employee at 5:30 and 6:30am this morning. CDI-PIC placed boiled eggs in walk-in freezer to finish cooling to 41°F. PIC called for maintenance on walk-in cooler. Revisit on June 30 to check walk-in cooler to ensure food is temping at 41°F or less. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): Consumer advisory has two required parts when serving raw or undercooked animal foods: Disclosure identifies which menu items may be served raw or undercooked items. Reminder informs consumers of the increased risk of consuming raw or undercooked items. Overhead screen displaying breakfast menu is missing disclosure. Please refer to email on 2/24/26 for correction. Revisit on 6/30/26 to check for correction. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Chemicals shall be stored so they can not contaminate food, utensils, condiments, or single-service items. Observed window cleaner stored with condiments under registers behind front counter. CDI-Employee relocated cleaner to designated area. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf): Premises shall be free of pest. Observed several flies throughout kitchen during visit. PIC plans to contact pest management along with taking preventive measures such as cleaning around dumpster/grease receptacle area. The dumpster was filled beyond its capacity with lids open, preventing proper closure. Garbage receptacles in kitchen need to be taken out more often. Revisit on June 30 to check for correction. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Sanitizer concentration less than 200PM. When using quaternary ammonia as a sanitizer the concentration must be at least 200-400PPM for storage of wiping cloths. CDI-Employee remade solution |
|
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): Walk-in cooler door is not sealing properly and need to be repaired. Walk-in cooler floor is buckling and needs repair.
Racks are rusting above three compartment sink and inside walk-in freezer. Lower shelf of table storing meat slicer and mobile cart are rusting and needs to be replaced.
4-205.10 Food Equipment, Certification and Classification (C): Blender labeled for household use only is not approved to be used. |
|
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): Racks inside walk-in cooler, racks above meat preparation sink, shelves under register, sides of cooking equipment, and mobile air-drying racks need additional cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat: Plumbing leak at three compartment sink needs to be repaired at hot/cold faucet with attached sprayer. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C) :Restroom doors need to self close. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): Dumpster doors stored open. Receptacles and waste handling units shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C):Floors in walk-in units, outdoor storage rooms, and throughout the facility need additional cleaning.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Tile coving damaged in areas including at walk-in freezer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 42fc above raw FP sink, 43 fc above dessert prep table, 37fc at produce prep sink, and 5fc in walk-in freezer. At least 50 fc is needed at these locations where food is prepared and 10fc in walk-in units and storage areas. Lighting is continuously improving. |