| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - A certified food protection manager shall be present during food handling. No CFPM present. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Raw beef patties stored above RTE foods in prep unit. Food shall be stored by minimum cook temperature. CDI-PIC stored properly. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P) (Pf) Beef gyro observed on shwarma; shwarma observed off. Beef temped 24 F (placed there when prepping ~7:30p per PIC). CDI-PIC turned cooker (with spin) on to ensure continuous cooking is happening. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - Foods in steam wells and on flat top held below 135 F for hot hold. Per PIC, foods were prepared during prep at ~7:30 pm. CDI-Foods were reheated to 165 F and above. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Cheese, turkey deli meat and hot dogs within prep unit observed above 41 F. Per PIC, were from last operating day; to be discarded prior to service. CDI-voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some foods and sauces hot held were stated to have been prepped on 2/21/26; lacking date mark. CDI-PIC datemarked. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, and not over filling containers. Cold air must flow around product to remove the heat. -Pf Raw chicken prepped ~ 7:30pm temped 56 F ~15 mins into inspection. After 30 mins, temped 55 F. Moved to more open refrigeration with less items within. CDI-moved to cooler refrigeration uncovered. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Light dim at hood. Hood vents removed from hood. One of the HH units is in poor repair. Replace.
Haier freezer removed. Improvement. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. FOH handsink leaking from pipes. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Grease receptacles stored by 3-comp uncovered. Cover. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter-Unused equipment throughout facility (Coolers, prep unit and reach in +Ice machine). Maintain premises free of unnecessary items.
Observed a Haier freezer removed; improvement.
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed under and between fryer area. Clean at a frequency to maintain cleanliness.
Haier removed and area improved. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting - Lighting intensity at hood 20-38 foot candles (last inspection: 20-40 foot candles); one light very dim. 50 foot candles of light shall be provided in food prep area. |