| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-204.11 Handwashing Sinks - Location and Placement (Pf): A handwashing sink shall be located to allow convenient use by employees in food preparation area, warewashing areas, and food dispensing areas. An additional handwashing sink shall be available in warewashing area. Please provide site plan showing proposed handwashing location by 5/4/26. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected by cross contamination by arranging each type of food in equipment so that cross contamination with another type is prevented. Observed pasteurized eggs, apple slices, and hamburger buns stored below thawed ground beef and opened raw bacon stored above english muffins, condiments, and squash in walk-in cooler. CDI-PIC relocated raw meats to bottom rack inside of walk-in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): In equipment such as ice bins and beverage dispensing nozzles, cleaning shall occur at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Ice chute located in dining area and ice shield in ice machine in kitchen is visibly soiled with accumulation of soil buildup. CDI-PIC cleaned ice machine in kitchen and ice chute on ice machine in dining room. Food contact surfaces shall be clean and sanitized in three compartment sink. Utensils in three compartment sink not sanitized during visit. CDI-PIC sanitized by sending through warewasher.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Food covers, dry food containers, measuring spoons, and waffle maker visibly soiled and not in use. CDI-Containers were placed at three compartment sink and equipment was cleaned during visit. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Cold TCS foods shall be maintained at 41°F or below. Several TCS foods temping above 41°F in 2 door cooler. See temperature observations. Per discussion with PIC, the milk was left out at room temperature during breakfast service and was returned to the two door cooler after an extended amount of time. CDI-PIC voluntarily discarded milk. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Opened deli meat stored in 2 door cooler with no date marking. Ready-to-eat TCS foods shalll be datemarked with maximum 7 day discard, with day 1 begin the date of opening/preparation. CDI-PIC voluntarily discarded deli meat.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Ready-to-eat TCS food that does not bear a date or day shall be discarded. Opened deli meat stored in 2 door cooler not labeled. CDI-PIC labeled deli meat with opened date 4/23/26 |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C): Food shall not be stored under leaky water lines. Observed english muffins, bread, and ice cream stored under condensing pipes condensing in walk-in cooler and freezer. CDI-Pic removed food and placed pans under pipes to prevent employees from storing food under condensation. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) :Food handlers must wear approved hand/arm jewelry only such as plain band. Observed food handlers wearing hand/arm jewelry during visit. |
|
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): Walk-in cooler floor and door frame is rusting and showing signs of deterioration. Metal flooring in walk-in cooler is coming apart. Walk-in cooler door is not sealing properly. Condensation drain line has become disconnected, causing condensate to discharge onto floor of the walk-in cooler. Food processor bowl is chipped at the center blade mount and handle is damaged and taped with duct tape. Racks are rusting in dry storage room and racks storing food covers. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions (C): The wash, rinse, and sanitize solution shall be maintained clean. Wash solution visibly soiled at three compartment sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Hand washing sink, racks in dry storage, racks storing food covers, utensil cart in warewashing area, and inside 2 door cooler needs additional cleaning |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Floors need additional cleaning in kitchen and in walk-in units.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Paint is flaking from ceiling in kitchen including at hood system and above food preparation tables. Wall material is damaged at hand washing sink and in dry storage room.
6-201.11 Floors, Walls and Ceilings - Cleanability (C):Ceiling in restrooms need to be smooth, nonabsorbent, and easily cleanable. |