| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf: Observed employee washing dishes only rinsing the dishes without the wash or rinse step. REHS helped PIC set up sink correctly and dishes were washed, rinsed, and sanitized. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P: Observed chili in small chili pot in self service area holding at 97F. The chili was voluntarily discarded. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P: Observed coleslaw in self service prep coolers holding 51F. The item was voluntarily discarded. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf: Observed Livermush that had been cut the day before without a date mark. The item was marked correctly. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 - Time As A Public Health Control: Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. Pf: Observed no written procedure for TAPHC for pizza. A verification is required. VR 4/25/2026 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.11 - Restriction: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. Pf: Observed multiple bottles of motor oil stored on dry shelf in kitchen. The oil was removed from the kitchen. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf: Observed prep cooler holding ambient and cold temps between 49-51F. A verification is required. VR 4/25/26 |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 - Food Labels: Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Pf: Observed grab and go pizza slices and sandwiches that had labels without ingredients, quanity of contents, name and place of business or major food allergens. A verification is required. VR 4/25/26 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Observed employee food stored on counter and brought from home. |